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Diabetes: Diabetics Should Not Have A High Carb Diet Due To Blood Pressure |
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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.
One diet consisted in a high-carbohydrate diet consisting of 55
per cent of calories as carbohydrate, 30 percent as 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.
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 |
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the high-carbohydrate diet.
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.
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.
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.
Article written by Hector Milla editor of |
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