New studies evaluating the effects of high-carbohydrate and high- monounsaturated fat diets indicate that patients with type 2 diabetes suffered of modestly raises blood pressure after being exposed to 14 weeks of a high-carbohydrate diet compared to a diet high in monounsaturated fat.
One diet consisted of in a high-carbohydrate diet comprising of 55 percent of calories as carbohydrate, 30 percent as fat, and 10 percent as monounsaturated fat. The other diet consisted in a high-monounsaturated fat diet frees 40 percent of calories from carbohydrate, 45 percent in fat, and 25 percent from monounsaturated fat.
The study compared the impact of two same-calorie diets one of 42 patients with type 2 diabetes, who consumed each diet for 6 weeks, with about 1 week between the two periods. These patients were invited to continue the next diet for 2 weeks longer. Eightof them lasted to the high-monounsaturated fat diet and 13 continued to the high-carbohydrate diet plan.
Findings following the first 6-week periods demonstrated that there were no substantial differences between both diets in systolic or diastolic blood pressure, the upper and lower numbers on a standard reading, respectively, or in heartbeat.
Following the 8 week-extension, diastolic blood pressure was 7 points higher than at the end of both 6-week phases, because of the high carbohydrate diet associated, and systolic blood pressure was 6 points higher, and heart rate was higher by 7 to 2 beats per minute.
On the flip side, there was a substantial lowering of heart rate compared to the conclusion of the primary 6-week periods during the 8-week extension of the high-monounsaturated fat diet. There was practically no statistical significance between Systolic and diastolic blood pressure that were 3 to 4 points lower after 14 weeks on the high-monounsaturated fat diet.