Introduction: Haemophilia is a rare blood clotting disorder that leads to excessive bleeding. People with haemophilia do not require a special diet, but adhering to basic principles of healthy eating is important for them. Nutritional status in individuals with haemophilia is crucial for maintaining their health and avoiding excess body weight, which can strain muscles and cause bleeding in sensitive joints. A healthy diet can strengthen bones and joints, help maintain an ideal body weight, and reduce the risk of chronic diseases in people with haemophilia. Objective of the Study: The study aims to determine the possible existence of particularities in the specific dietary habits of patients with haemophilia compared to the healthy population, based on the collected sample of research participants. Methods: The study included 30 individuals with haemophilia and 98 healthy individuals from Croatia. An online survey was used, initially containing sociodemographic questions followed by 16 questions regarding consuming various foods, beverages, and vitamins and minerals. Furthermore, due to the obtained incoherent sample, it was necessary to single out participants aged 40-50 and 50-65, since participants suffering from haemophilia were found in those age groups. Results: The participants suffering from haemophilia who took part in the research belong to the 40 – 50 and 50 – 65 age groups. Furthermore, the research showed that there is no statistically significant difference between the participants regarding the consumption of fruits and vegetables and the intake of dietary supplements in the form of vitamin and mineral supplements. Also, a statistically significant difference was found in the consumption of alcoholic beverages and some types of food. Namely, respondents who do not suffer from haemophilia tend to consume more strong alcoholic beverages and alcoholic beverages such as wine, in contrast to respondents suffering from haemophilia. On the other hand, subjects with haemophilia consume more cereal products (even though they consume chocolate varieties), pommes frites and milk desserts compared to subjects who do not suffer from haemophilia. Also, a statistically significant difference was observed in respondents who did not suffer from haemophilia compared to those suffering from haemophilia when it comes to the consumption of fried food in the form of pommes frites. Conclusion: Although the three hypotheses proposed in this study were rejected, the research still revealed significant differences in dietary habits between haemophiliacs and the healthy population. No significant difference was found in consuming fruits, vegetables, vitamins, and minerals, but there were notable differences in consuming certain foods and alcoholic beverages. Healthy individuals more often eat burgers, peanuts, nuts, sour cream sauces, and Greek yoghurt, and drink wine, beer, and spirits, while haemophiliacs prefer bacon, white bread, and pastries. Additionally, the healthy population frequently consumes fried food from restaurants or orders fried food. These results show that haemophiliacs, although often older and obese, have specific dietary habits that differ from healthy individuals. The dietary differences may be due to their need to avoid additional health issues and follow medical recommendations. The paper highlights the importance of adapting dietary strategies for haemophiliacs to improve their overall health and quality of life.