DIABETICS SHOULD NOT HAVE A HIGH CARBOHYDRATE DIET

DIABETICS SHOULD NOT HAVE A HIGH CARBOHYDRATE DIET DUE TO HIGH 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 pressure after being exposed to 14 weeks of a high-carbohydrate diet compared to a diet high in monounsaturated fat.

One diet consisted of a high-carbohydrate diet consisting of 55 percent of calories from carbohydrates, 30 percent from fat, and 10 percent from monounsaturated fat. The other diet consisted of a high monounsaturated fat diet that derived 40% of calories from carbohydrates, 45% from fat, and 25% from monounsaturated fat.

The research compared the effect of two diets with the same calories among 42 patients with type 2 diabetes, who consumed each diet for 6 weeks, with approximately 1 week between the two periods. These patients were asked to continue on the second diet for an additional 8 weeks. Eight of them continued on the high monounsaturated fat diet and 13 continued on the high carbohydrate diet.

Results after the first 6-week periods showed no significant differences between the two diets in systolic or diastolic blood pressure, the top and bottom numbers on a standard reading, respectively, or 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 reduction in heart rate compared to 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 was 3 to 4 points lower after 14 weeks on the high monounsaturated fat diet.

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