Food Science and Agriculture: Research Highlights Vol. 7

The keto diet originated in the 1920s and has been utilised in India specifically to address obesity. The ketogenic diet is often compared to the Paleo diet, which is based on the foods consumed during the Paleolithic Period, typically including meat, fish, fruits, vegetables, and nuts, while excluding grains, dairy, and soy products. In contrast, the keto diet incorporates a wider variety of foods. This preference for a natural diet over a processed one is attributed to the human body’s slower adaptation to processed foods. The ketogenic diet is characterised by high fat, adequate protein, and low carbohydrates. In a ketogenic diet, the ratio of fat to protein is 4 grams of fat for every 1 gram of protein, with a lower carbohydrate intake of approximately 50 grams per day. It comprises 10 per cent of the total daily calorie intake.  It maintains a typical caloric value. This approach can lead to weight loss through the consumption of fats. It is primarily focused on weight loss but also offers various benefits for managing diseases such as cancer, epilepsy, Alzheimer’s, and diabetes. Some guidelines must be followed prior to the intake of the keto diet, such as a history and physical examination, nutritional assessments and laboratory tests, including evaluations of lipids, renal function, liver function, and thyroid function. Patients with comorbid conditions such as pancreatitis or liver failure should avoid the keto diet. Following the intake of a ketogenic diet, there is a decrease in carbohydrate consumption, which results in insufficient glucose reserves for the central nervous system and for the oxidation of fats. After approximately three to four days of carbohydrate deprivation, the central nervous system switches to using energy derived from alternative sources such as acetyl coenzyme A (CoA). Some disadvantages of the ketogenic diet include “keto flu,” a temporary condition that can last from a few days to a few weeks and may present with symptoms such as fatigue, vomiting, nausea, insomnia, headaches, and dizziness. Hypoglycemia can also occur, and also gut dysbiosis may develop due to a decrease in carbohydrate supply to gut microorganisms, which can reduce fermentation processes in the gut and lead to inflammatory gut diseases. Symptoms of gut dysbiosis may include abdominal discomfort, vomiting, and diarrhoea. When implemented appropriately, the ketogenic diet has significant potential as a weight-loss strategy. Achieving consistent and sustainable results requires the standardisation of dietary protocols, comprehensive monitoring of ketosis and body composition, and the provision of effective support mechanisms.