Very low-calorie ketogenic diet plus omega-3 promotes weight loss in class I obesity

For individuals with class I obesity, a very low-calorie ketogenic diet (VLCKD) with omega-3 supplementation results in fat mass reduction while preserving fat-free mass (FFM), as shown in a study. Furthermore, there are improvements seen in satiety hormones, such as higher ghrelin and lower leptin, and in the metabolic profiles.

The pilot study included 12 women and three men with body mass index (BMI) values 30–35 kg/m² who wished to undergo weight loss and had a history of failed dietary attempts. The median age of the population was 56.5 years, while the median BMI was 33.84 kg/m².

Conducted over 3 months, the intervention consisted of three stages, namely active weight loss, dietary re-education, and maintenance. The active stage involved a very-low-calorie (600–800 kcal/day), low-carbohydrate (20–50 g/day from vegetables), and low-fat (10 g/day of olive oil) diet.

The active stage was divided into three steps: step 1, the patients ate high-biological-value protein preparations five times a day, plus low-glycaemic-index vegetables; step 2, one of the protein servings was substituted by a natural protein food (eg, meat or fish), either at lunch or at dinner; step 3, a second protein preparation is substituted by a natural protein food.

Supplementation with vitamins, minerals (including potassium, sodium, magnesium, and calcium), and omega-3 fatty acids was provided in accordance with international recommendations throughout the ketogenic stage of the diet.

Over 3 months, body weight and waist circumference decreased by a mean of 13.7 kg and 13.3 cm, respectively. Also, the fat mass and visceral adipose tissue dropped by 9.1 kg and 0.41 kg, respectively. There were no significant changes in FFM.

Furthermore, there were improvements noted in the satiety hormones, with ghrelin increasing and leptin declining, as well as in the metabolic profiles.