Perceived Health Benefits of Ketogenic Diets in Lebanon Are Tempered by Challenges With Sustainability and Restrictive Eating
- 1Department of Nutrition and Food Science, School of Arts and Sciences Lebanese American University Byblos Lebanon
- 2Institut National de Santé Publique d'Epidémiologie Clinique, et de Toxicologie (INSPECT‐LB) Beirut Lebanon
- 3Division of Human Nutrition and Health, Global Nutrition Wageningen University and Research Wageningen the Netherlands
Abstract
Ketogenic diets (KD) are increasingly being utilized for health promotion, yet little is known about their adoption and sustainability. This study explores the motivations, practices, and challenges of adults following KD in Lebanon. Adults residing in Lebanon and following KD were approached for this online cross‐sectional study through social media and dietitian networks. The survey assessed motivations, practices including restrained eating, and challenges associated with following KD. We recruited 202 participants (mean age: 35 years; 78% female; university education: 87%; average duration of following KD: 15 months). Weight loss was the main reason for starting KD (60%). Information about KD was sourced from social media (60%), dietitian (43%), websites/blogs (43%), and friends (25%). Only 9% consulted health professionals. Barriers for following KD included cost (54%), giving up favorite foods (48%), and limited food options (44%). Around two thirds (65%) consumed less than two cups of vegetables daily and 44% used predominantly olive oil for cooking. Reported average drop in body mass index was from 30 to 25.6 kg/m2. Many reported going off the diet (69%) and weight cycling (85% of previous KD followers). Despite reported improvements in body shape (85%), physical health (62%), and skin health (55%), restrained eating behaviors were common, and around half of the participants (49%) believed KD are sustainable. KD are followed in Lebanon primarily for weight loss. While participants perceived improved mental and physical well‐being, significant barriers and restrictive eating patterns were reported. Future longitudinal studies should measure health and nutritional outcomes.
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BibTeX
@article{rizk2026perceived,
title = {{Perceived Health Benefits of Ketogenic Diets in Lebanon Are Tempered by Challenges With Sustainability and Restrictive Eating}},
author = {R. Rizk and H. Fakih and R. El Helou and L. Alaaedeen and M. L. Kayal and J. Jabbour},
journal = {Food Science \& Nutrition},
year = {2026},
month = oct,
doi = {10.1002/fsn3.72474},
url = {https://doi.org/10.1002/fsn3.72474},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Perceived Health Benefits of Ketogenic Diets in Lebanon Are Tempered by Challenges With Sustainability and Restrictive Eating
AU - R. Rizk
AU - H. Fakih
AU - R. El Helou
AU - L. Alaaedeen
AU - M. L. Kayal
AU - J. Jabbour
PY - 2026
DA - 2026/10/25
JO - Food Science & Nutrition
DO - 10.1002/fsn3.72474
UR - https://doi.org/10.1002/fsn3.72474
AB - Ketogenic diets (KD) are increasingly being utilized for health promotion, yet little is known about their adoption and sustainability. This study explores the motivations, practices, and challenges of adults following KD in Lebanon. Adults residing in Lebanon and following KD were approached for this online cross‐sectional study through social media and dietitian networks. The survey assessed motivations, practices including restrained eating, and challenges associated with following KD. We recruited 202 participants (mean age: 35 years; 78% female; university education: 87%; average duration of following KD: 15 months). Weight loss was the main reason for starting KD (60%). Information about KD was sourced from social media (60%), dietitian (43%), websites/blogs (43%), and friends (25%). Only 9% consulted health professionals. Barriers for following KD included cost (54%), giving up favorite foods (48%), and limited food options (44%). Around two thirds (65%) consumed less than two cups of vegetables daily and 44% used predominantly olive oil for cooking. Reported average drop in body mass index was from 30 to 25.6 kg/m2. Many reported going off the diet (69%) and weight cycling (85% of previous KD followers). Despite reported improvements in body shape (85%), physical health (62%), and skin health (55%), restrained eating behaviors were common, and around half of the participants (49%) believed KD are sustainable. KD are followed in Lebanon primarily for weight loss. While participants perceived improved mental and physical well‐being, significant barriers and restrictive eating patterns were reported. Future longitudinal studies should measure health and nutritional outcomes.
SN - 2048-7177
ER -