Researchers from the University of Pennsylvania in the United States explored how a ketogenic diet, which emphasizes low carbohydrate intake with higher fat consumption, influences cravings for alcoholic beverages. The findings appeared in Frontiers in Nutrition and suggest meaningful neurobiological shifts related to alcohol desire.
A total of 33 adults dealing with alcohol use issues participated in the study. They were randomly assigned to two groups. One group followed a standard Western diet, while the other group adopted a ketogenic plan that prioritizes fats as the main energy source. The ketogenic protocol recommended daily calories to be composed of roughly 20-25 percent from protein, about 70 percent from fats, and only 5-10 percent from carbohydrates.
The research spanned three weeks. Each week, participants underwent magnetic resonance imaging scans of the brain to observe how exposure to alcohol related cues affected brain activity and visualizing stimuli associated with cravings. This imaging approach allowed investigators to trace how neural networks evolved in response to alcohol cues over the course of the intervention.
Results showed a notable reduction in the neurobiological signature of craving among the keto group. This Neurobiological Craving Signature reflects the brain’s collective response to cues that typically trigger drinking by engaging regions such as the cingulate cortex, the striatum, the temporoparietal association areas, the mediodorsal thalamus, and the cerebellum. The shift in this signature indicates that the brain altered its responsiveness to alcohol cues in those following the ketogenic diet.
Beyond brain imaging, behavioral measures echoed the neural findings. Cravings, assessed with a standardized questionnaire, declined more rapidly across all participants, with the keto group showing a faster trajectory toward reduced desire for alcohol as weeks progressed. This parallel between neural activity and self-reported craving strengthens the case for a link between metabolic state and alcohol desire.
Researchers proposed that higher ketone levels in participants may underlie the reduction in craving. Ketone bodies are organic molecules produced by the liver from fats when carbohydrate supply is limited. Serving as an alternative energy source, these ketones can support brain function while carbohydrate intake remains low, potentially dampening the drive to drink. The metabolic shift created by ketosis appears to influence neural circuits involved in craving and reward, offering a potential mechanism for the observed changes.
It is important to note that this study is a preliminary investigation, and more research is needed to understand how durable these effects are and how they interact with individual differences in biology and behavior. Future work might examine whether ketogenic dieting complements existing treatments for alcohol use disorders, how different levels of carbohydrate restriction shape outcomes, and what role physical activity and overall nutrition play in sustaining reductions in craving over longer periods.
In summarizing the study outcomes, experts underscore that altering energy metabolism through a ketogenic diet can modulate both brain responses and reported cravings related to alcohol. While not a standalone cure, this dietary approach could become a valuable element of a broader strategy aimed at reducing relapse risk and supporting recovery efforts for some individuals dealing with alcohol use challenges.