It sounds almost too good to be true: a straightforward eating plan that can sharply reduce dangerous liver fat while still allowing rich foods such as bacon, sausages, eggs and cheese.
The claim is particularly striking amid recent concerns about research linking processed meat with a higher risk of cancer.
Yet that is the finding reported by American scientists studying how different diets affect health throughout the body.
For the study, published in the journal Cell Metabolism, researchers divided 55 volunteers into three groups and asked each to follow a popular diet plan.
All the participants were obese, had prediabetes — abnormally high blood sugar that can develop into type 2 diabetes — and were living with fatty liver disease. The condition occurs when excess fat accumulates in the liver and can eventually lead to serious organ damage.
Taken together, these health problems are known to significantly raise the risk of heart attacks and strokes.
One group followed a Mediterranean diet, built around fruit and vegetables, whole grains, fish, nuts and olive oil.
Their meals included oatmeal with almonds and blueberries, minestrone soup, salmon, quinoa and black beans, chicken pesto pasta, and roasted sweet potatoes.
The ketogenic diet can dramatically reduce dangerous fat in the liver – and it doesn’t involve giving up indulgent foods such as bacon, sausages, eggs and cheese
A second group ate a very-low-fat, “plant-forward” diet focused largely on fruit, vegetables, grains, beans and other pulses. Carbohydrates supplied 70 per cent of their calories, while fat accounted for just 15 per cent.
The menu featured oatmeal and fruit, red beans and rice, vegetable wraps, mixed grains, sweet potato and black bean soup, and vegetable chilli. It was not entirely vegetarian, however, as some meals included salmon.
The third group followed a ketogenic, or keto, diet. This approach sharply limits carbohydrates and instead emphasises high-fat foods, including meat, eggs and cheese.
Only 4 per cent of the keto group’s calories came from carbohydrates, compared with 73 per cent from fat.
Their meals included bacon-and-sausage omelettes, cheesy beef, pulled pork, salmon with cauliflower mash, pot roast, and chicken served with asparagus.
After five months, participants in all three groups had lost roughly the same amount of weight — about 10 per cent of their starting body weight.
The differences became much more pronounced when the researchers examined other measures of health.
The most notable result involved liver fat. Levels fell by an average of 67 per cent among those following the keto diet, compared with 45 per cent in both the Mediterranean and plant-forward groups.
Prediabetes also went into remission — meaning blood sugar returned to normal — in half of the keto participants. The figure was 29 per cent for the Mediterranean group and just 7 per cent for those on the plant-forward diet.
On average, blood sugar dropped by 20 per cent in the keto group, while it fell by only 8 per cent among participants following either of the other two diets.
There was another unexpected finding. Despite consuming more total fat and saturated fat, the keto group showed no significant difference from the other groups in tests measuring harmful LDL cholesterol and ApoB.
Both of these markers, found in the blood, increase the risk of heart disease.
The researchers said the findings showed that the benefits were not simply down to losing weight – what the volunteers ate appeared to matter too.
‘Our study demonstrates the superiority of a very-low-carbohydrate ketogenic diet in improving hepatic [liver] metabolic function… and lowering other risk factors for diabetes and cardiovascular disease,’ they wrote.
In other words, despite all three groups losing roughly the same amount of weight, the ketogenic diet appeared to deliver additional benefits – particularly for the liver and blood sugar control.
The researchers acknowledged several limitations.
The study was small, with just 42 people completing it, and it remains unclear whether people would need to stick to the restrictive ketogenic diet to maintain the benefits.
Nor could the researchers say whether a less extreme low-carbohydrate diet might have produced similar results without requiring people to enter ketosis.
They said larger and longer studies were now needed to confirm the findings.
But the research throws up an intriguing question: Is the keto diet the healthiest option, when it comes to reversing liver damage and blood sugar issues? And could more of us benefit from following a low-carb plan such as this, even if we aren’t struggling with life-threatening health problems?
First, it’s useful to look at exactly what the keto diet is – and why it remains controversial.
The plan was developed more than a century ago, not as a way to lose weight, but as a treatment for epilepsy.
Doctors had observed that fasting appeared to reduce seizures in some patients. But starving people was obviously not a practical long-term treatment.
So in 1921, Dr Russell Wilder, a physician at the Mayo Clinic in Minnesota, developed a diet designed to mimic some of the effects of fasting. He called it the ketogenic diet.
Normally, the body gets much of its energy from glucose, which comes from carbohydrates such as bread, pasta, rice and potatoes.
But when carbohydrate intake is drastically reduced, the body begins breaking down fat and producing chemicals called ketones, which it can use as an alternative source of energy. This state is known as ketosis.
The diet remains an established treatment for some people with drug-resistant epilepsy, but over recent decades it has become far better known as a weight-loss regime.
Studies have found that ketogenic and other low-carbohydrate diets can help people lose weight and may improve blood sugar control and triglyceride levels, particularly in people who are obese or have type 2 diabetes.
But whether keto is superior to other healthy diets in the long term remains fiercely debated.
Research comparing popular diets has generally found that several different approaches can produce meaningful weight loss, with differences between them tending to shrink over time.
There are also concerns about what happens when carbohydrates are replaced with large quantities of fat – particularly saturated fat from foods such as butter, cheese and fatty meat.
However, there is no single ketogenic menu. The defining feature is that carbohydrates are kept extremely low – typically below about 10 per cent of daily calories, and often considerably lower – forcing the body into ketosis.
That means the diet can be followed in very different ways.
Some versions emphasise fish, nuts, seeds, avocados, olive oil and vegetables, while others have become synonymous with bacon, butter, cheese, red meat and other foods high in saturated fat.
Indeed, some keto enthusiasts have interpreted the freedom to eat fat as a licence to consume large quantities of these foods.
This distinction matters because diets high in saturated fat can raise levels of LDL, or ‘bad’, cholesterol – a major risk factor for heart disease – and studies have found LDL can rise substantially in some people following ketogenic diets.
The diet can also be difficult to stick to because staple foods such as bread, pasta, rice and many fruits are basically banned.
It is against this backdrop that the new study is particularly intriguing: the researchers wanted to know whether keto could produce metabolic benefits above and beyond those caused simply by losing weight. And it did appear to.
The need for answers is clear.
Roughly 70 per cent of men and 62 per cent of women in England are either overweight or obese.
Meanwhile, 70 per cent of adults have a waist-to-height ratio above the recommended level of 0.5 – a warning sign that they may be carrying unhealthy amounts of visceral fat.
Unlike the fat that sits just beneath the skin, visceral fat accumulates deep inside the abdomen, surrounding vital organs such as the liver and pancreas.
It is considered particularly dangerous because it is strongly linked to insulin resistance, type 2 diabetes, heart disease and other chronic illnesses.
One consequence can be fatty liver disease – now known as metabolic dysfunction-associated steatotic liver disease, or MASLD – which occurs when excess fat accumulates in the liver itself.
For decades, serious liver disease was primarily associated in the public mind with heavy drinking. But doctors now know that obesity and its associated metabolic problems can also cause potentially devastating liver damage, even in people who drink little or no alcohol.
In its early stages, fatty liver disease may cause no symptoms or obvious harm. But in some people the liver becomes inflamed and damaged – a more serious form of the condition known as MASH.
Over time, this can lead to permanent scarring, or cirrhosis, liver failure and liver cancer.
And the dangers of carrying excess fat extend beyond the liver. Obesity and excess abdominal fat are also linked to type 2 diabetes, heart disease and a number of cancers.
All of which raises an intriguing question: given the dramatic results of the new study, should we be reconsidering the role of carbohydrates in a healthy diet?
Naveed Sattar, Professor of Metabolic Medicine at the University of Glasgow, welcomed the findings but urged caution.
Professor Naveed Sattar warns that people following low-carbohydrate diets in the real world may end up eating more saturated fat, which can raise LDL, or ‘bad’, cholesterol
‘What this study showed is that keeping refined carbohydrates down might have a preventative benefit for liver health, beyond simply losing weight by other methods and improving blood sugar,’ he said.
But he stressed that the study was not designed to establish whether eating this way is safe over many years.
‘We don’t have a long-term trial of the ketogenic diet looking at cardiovascular outcomes,’ he said. ‘That’s my main concern.’
Professor Sattar said this was particularly important because people following low-carbohydrate diets in the real world may end up eating more saturated fat, which can raise LDL, or ‘bad’, cholesterol.
He added that observational studies of people who habitually eat low-carbohydrate diets have not generally produced reassuring results when it comes to their long-term cardiovascular health.
‘I’m not fully convinced that keto is safe longer term in cardiovascular terms,’ he said.
There is another, more practical problem: sticking to it.
‘If you asked me to go without bread and carbohydrates, I would find it incredibly difficult,’ Professor Sattar said. ‘Many people can do it for a short period, but they can’t do it sustainably.’
Crucially, Professor Sattar said this contrasts with the Mediterranean diet, for which researchers already have evidence that goes beyond improvements in blood tests or weight.
The landmark PREDIMED trial followed thousands of people at high risk of cardiovascular disease for several years and found that those assigned to a Mediterranean diet supplemented with extra-virgin olive oil or nuts suffered fewer major cardiovascular events than those assigned to a lower-fat control diet.
No comparable large, long-term trial has yet shown that a ketogenic diet prevents heart attacks and strokes.
Professor Sattar said that was the evidence he would want to see before recommending keto for long-term health.
‘We need a big cardiovascular outcomes trial,’ he said. ‘That would answer everything – is the keto diet sustainable, is there a heart benefit, and are there harms?
‘Without that, I don’t recommend it.’
