Prevention of Diabetes in Benin

Objectives

The information about diabetes is very scarce in the region of Benin. Accordingly, this project seeks to increase awareness about diabetes and its risk factors. The amount of people in Benin with diabetes is rising rapidly, and accordingly it is important to react on the matter now, before the problem gets even more critical.

The project aspires to reduce new cases of diabetes by 10 % during a 4-year period. Changes in lifestyles among subjects are the most critical part of this project. The interventions will take place in the commune of Tchaorou.

Approach

To decrease diabetes incidence, the project seeks to identify people with a high risk of diabetes. Establishment of support groups will then be done to conduct sessions about diabetes and lifestyle changes. The primary goal for these groups is to educate about diabetes and hereby encourage adoption of healthy behaviours. This is believed to reduce the risk of developing diabetes in the current population, but will also help future generations.

Furthermore training of educators will be done, so these will be capable of helping people with a high risk of developing diabetes. The primary focus will be on nutrition, since this factor seems to have the greatest impact on diabetes development.

Besides nutrition, the project also delivers exercising programs to the group of patients. This includes group walks, team sports, dancing etc. Besides the group activities, individual exercise programs to be done at home will also be taught.

In order to reach the desired goal of sustainable diabetes prevention, policy and local decision makers will be approached. This is to establish a strong engagement for behavioural lifestyle changes, which is needed to reduce diabetes among future generations. By example, decision makers, and especially those in the health sector, could use the results of the project in other regions. Potentially, diabetes prevention activities could be implemented in the entire country.

Results at completion

- Prevalence of diabetes risk factors reduced among participants (significant decrease of the mean body mass index, waist circumference, body fat percentage,
blood glucose, triglycerides and total cholesterol; no significant variation in systolic and diastolic blood pressure)
- 91% of the participants used the new culinary practices learned during the cooking demonstration sessions; 88% reduction in high-calorie meals in favor of
vegetables
- 81% of the participants practiced at least 150 minutes of physical activity per week
- Mean intensity of physical activity and food consumption score significantly increased
- 65% of the participants reduced their alcohol consumption; there was no significant change in the proportion of participants who used tobacco