New studies evaluating the effects of high-carbohydrate and high- monounsaturated fat diet plans indicate that patients with type 2 diabetes suffered of modestly raises blood pressure after being exposed to 14 weeks of a high-carbohydrate diet plan compared with a diet high in monounsaturated fat.
One diet plan consisted in a high-carbohydrate diet plan including 55 per cent of calories as carb, 30 percent as fat, and 10 percent as monounsaturated fat. The other diet plan consisted in a high-monounsaturated fat diet deriving 40 percent of calories from carbohydrate, 45 percent from fat, and 25 percent from monounsaturated fat.
The research compared the impact of two same-calorie diets among 42 patients with type 2 diabetes, who consumed each diet for 6 weeks, with about 1 week in between the two periods. These patients were invited to continue the second diet plan for 8 weeks more. Eight of them advanced the high-monounsaturated fat diet plan and 13 continued on the high-carbohydrate diet plan.
Findings after the very first 6-week durations demonstrated that there were no significant distinctions in between both diets in systolic or diastolic high blood pressure, the upper and lower numbers on a conventional reading, respectively, or in heart rate.
After the 8 week-extension, diastolic blood pressure was 7 points greater than at the end of both 6-week phases, because of the high carbohydrate diet plan associated, and systolic blood pressure was 6 points higher, and heart rate was greater by 7 to 8 beats per minute.
On the other hand, there was a considerable lowering of heart rate compared with the end of the preliminary 6-week periods during the 8-week extension of the high-monounsaturated fat diet. There was practically no analytical significance in between Diastolic and systolic high blood pressure that were 3 to 4 points lower after 14 weeks on the high-monounsaturated fat diet.