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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.<\/p>\n
One diet consisted in a high-carbohydrate diet consisting of 55 per cent of calories as carbohydrate, 30 percent as <\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Roboto||||||||” text_text_color=”#7a7a7a” text_font_size=”15px” custom_padding=”10px||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]
fat, and 10 percent as monounsaturated fat. The other diet consisted in a high-monounsaturated fat diet deriving 40 percent of calories from carbohydrate, 45 percent from fat, and 25 percent from monounsaturated fat.<\/p>\n
The research compared the effect of two same-calorie diets among 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 second diet for 8 weeks more. Eightof them continued on the high-monounsaturated fat diet and 13 continued on the high-carbohydrate diet.<\/p>\n
Findings after the first 6-week periods demonstrated that there were no significant differences between both diets in systolic or diastolic blood pressure, the upper and lower numbers on a standard reading, respectively, or in heart rate.<\/p>\n
After 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 8 beats per minute.<\/p>\n
On the other hand, there was a significant lowering of heart rate compared with the end of the initial 6-week periods during the 8-week extension of the high-monounsaturated fat diet. There was almost 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.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"
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