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 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.
