Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

The Role of High-Fat Ketogenic and Low-Fat Diets in Weight Reduction and Cardiovascular Risk Mitigation Among Overweight and Obese Women: A Single-Blind Controlled Study.

Atheer Ahmad. Alnoubi and  Randah Miqbil. Alqurashi^*

Department of Food Sciences and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa Saudi Arabia.

Corresponding Author E-mail:ralqurashi@kfu.edu.sa

A dietary intervention is a common approach for managing weight, lipid profiles, and other metabolic parameters. A high-fat ketogenic diet (HFKD) and a low-fat diet (LFD) are two popular dietary strategies; however, their effects on various health metrics can differ. The aim of this study was to compare the effects of these diets on body weight and cardiovascular risk factors in overweight/ obese women. In this randomized controlled trial, 28 participants were divided equally into an HFKD group and an LFD group. The participants body weight, BMI, fat distribution, lipid profiles, glucose levels, and blood pressure were measured at baselines and in 12-week of the intervention. The results shows that HFKD and LFD significantly reduced body weight (13% and 10%, respectively, p < 0.001) and BMI (13% and 9%, respectively, p < 0.001). HFKD significantly reduced triglycerides by 25% (p = 0.029), while LFD significantly reduced total cholesterol by 9% (p = 0.014) and LDL by 21% (p = 0.030). HDL levels were not significantly changed by either diet. HFKD significantly decreased glucose levels (13%, p = 0.006) and systolic blood pressure (SBP) (7%, p = 0.044).: In this study, both HFKD and LFD effectively reduced body weight and BMI over 12 weeks but showed different effects on cardiovascular risk factors.

Cardiovascular disease (CVD); Ketogenic diet; Low-fat diet; Obesity; Weight loss

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