The Mediterranean diet includes high amounts of olive oil, olives, fruits, vegetables, whole grains, legumes, nuts, a high intake of fish, moderate consumption of eggs, poultry, and dairy, and low consumption of red meat and products. The targeted macronutrient distribution is 40% of total energy from carbohydrates, approximately 20% from protein, and 40% from fats. The share of saturated fats in total energy will not exceed 10%. Participants will be provided with written resources, brochures explaining the Mediterranean diet, and information about the Mediterranean diet pyramid. A weekly menu will be planned for all participants, along with cooking tips.

Participants in this group will receive a weekly food support package for 12 weeks, including essential elements of the Mediterranean diet such as olive oil, fish, nuts, and legumes.

The type of diet to be followed in this group is based on the recommendations of the American Heart Association, the American Diabetes Association guidelines, and the Specific Nutrition Guide for Turkey. The targeted macronutrient distribution will be 50% of total energy from carbohydrates, approximately 20% from protein, and less than 30% from fats. The share of saturated fats in total energy will not exceed 10%. Participants will be provided with information notes and brochures explaining the low-fat diet. A weekly menu will be planned for all participants, and cooking tips will be provided.

Participants in this group will receive a weekly food support package for 12 weeks, including low-fat dairy products, whole grains, and legumes, which are the essential elements of a low-fat diet.

The dietary intervention is a personalized counselling programme implemented in form of a moderate caloric restriction (≈500 kcal/day) to allow for a moderate weight loss (≈5% BW). Each participant will be invited for consultation visits to a study dietitian, lasting up to 30 minutes. During the sessions, participants will be provided with written information material that explains the principles of diet in concern. Dietary interventions for both groups will be standardized in terms of education and one-on-one counseling. Education and dietary prescription will be individualized by the study dietitians within the diet-specific recommendations, to allow for personal food preferences. All subjects will receive equivalent intensity of care in terms of opportunities for contact and availability of individual dietary counseling. Motivational interviewing techniques and behavior change techniques will be adopted by study dietitians to ensure long-term maintenance of dietary modification.

The primary objective of this study is to determine the percentage decrease in hepatic steatosis at the end of week 12, measured by FibroScan® with CAP

The primary objective of this study is to determine the percentage decrease in hepatic fibrosis at the end of week 12, measured by FibroScan® with E