Diabetes: Diabetics shouldn’t Have A High Carb Diet because of Blood Pressure
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 stress after being exposed to 14 weeks of a high-carbohydrate diet compared to a diet high in monounsaturated fat.
One diet consisted in a high-carbohydrate diet consisting of 55 per cent of calories as carbohydrate, 30 percent as fat, and ten 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.
The exploration compared the consequence of two same-calorie diets among 42 patients with type 2 diabetes, who consumed each diet for 6 weeks, with about 1 week among the two periods. These patients were invited to restart the second diet for 8 weeks more. Eightof them continued on the high-monounsaturated fat diet and 13 continued on the high-carbohydrate diet.
Findings after the first 6-week periods demonstrated that there were no meaningful differences between both diets in systolic or diastolic blood stress, the upper and reduce numbers on a standard reading, respectively, or in heart rate.
After the 8 week-extension, diastolic blood stress was 7 points higher than at the closing of both 6-week processes, due to the high carbohydrate diet consorted, and systolic blood stress was 6 points higher, and heart rate was higher by 7 to 8 beats per minute.
On the other hand, there was a meaningful lowering of heart rate compared with the closing of the initial 6-week periods all through the 8-week extension of the high-monounsaturated fat diet. There was almost no statistical significance between Systolic and diastolic blood stress that were 3 to 4 points reduce after 14 weeks on the high-monounsaturated fat diet.
