Effect of a High-Carbohydrate Versus a High—cis-Monounsaturated Fat Diet on Blood Pressure in Patients With Type 2 Diabetes
- Meena Shah, PHD123,
- Beverley Adams-Huet, MS4,
- John P. Bantle, MD5,
- Robert R. Henry, MD67,
- Kay A. Griver, RD7,
- Susan K. Raatz, PHD, RD5,
- Linda J. Brinkley, RD4,
- Gerald M. Reaven, MD8 and
- Abhimanyu Garg, MD124
- 1Division of Nutrition and Metabolic Diseases, University of Texas Southwestern Medical Center at Dallas, Dallas, Texas
- 2Center for Human Nutrition, University of Texas Southwestern Medical Center at Dallas, Dallas, Texas
- 3Department of Kinesiology, Texas Christian University, Fort Worth, Texas
- 4Department of Internal Medicine, University of Texas Southwestern Medical Center at Dallas, Dallas, Texas
- 5Department of Internal Medicine, University of Minnesota, Minneapolis, Minnesota
- 6Department of Medicine, University of California, San Diego, California
- 7Veterans Affairs Medical Center, San Diego, California
- 8Department of Internal Medicine, Stanford University, Stanford, California
- Address correspondence and reprint requests to Abhimanyu Garg, MD, Professor and Chief, Division of Nutrition and Metabolic Diseases, Center for Human Nutrition, University of Texas Southwestern Medical Center, 5323 Harry Hines Blvd., Dallas, TX 75235-9052. E-mail: abhimanyu.garg{at}utsouthwestern.edu
Abstract
OBJECTIVE—To investigate whether blood pressure is different in type 2 diabetic patients on a diet rich in carbohydrates versus a diet rich in cis-monounsaturated fatty acids. Data on the dietary effects on these diets’ glucose and lipid metabolism have been previously published.
RESEARCH DESIGN AND METHODS—The study compared the effect of feeding 42 type 2 diabetic patients a carefully controlled isoenergic high-carbohydrate (high-carb; 55% energy as carbohydrate, 30% as fat, and 10% as monounsaturated fat) and high−monounsaturated fat (high-mono; 45% energy as fat, 25% as monounsaturated fat, and 40% as carbohydrate) diet for 6 weeks each in a four-center, randomized, cross-over study on blood pressure. Twenty-one patients continued the diet they received during the second phase for an additional 8 weeks.
RESULTS—According to repeated-measures ANOVA, blood pressure during the last 3 days of each phase was similar after 6 weeks of the high-carb and high-mono diets (systolic blood pressure: 128 ± 16 vs. 127 ± 15 mmHg, P = 0.9; diastolic blood pressure: 75 ± 7 vs. 75 ± 8 mmHg, P = 0.7). However, after 14 weeks of the high-carb diet (n = 13), there was a significant increase in blood pressure compared with 6 weeks of the high-mono diet (systolic blood pressure: 132 ± 13 vs. 126 ± 11 mmHg, P = 0.04; diastolic blood pressure: 83 ± 6 vs. 76 ± 7 mmHg, P = 0.002). After 14 weeks of the high-mono diet (n = 8), the reduction in blood pressure was not significant compared with 6 weeks of the high-carb diet (systolic blood pressure: 118 ± 14 vs. 121 ± 16 mmHg, P = 0.4; diastolic blood pressure: 71 ± 8 vs. 75 ± 10 mmHg, P = 0.3).
CONCLUSION—Although the exchange of carbohydrates with monounsaturated fats may not affect blood pressure in the short term, long-term consumption of a high-carbohydrate diet may modestly raise blood pressure in type 2 diabetic patients.
Footnotes
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A table elsewhere in this issue shows conventional and Système International (SI) units and conversion factors for many substances.
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- Accepted August 8, 2005.
- Received July 11, 2005.
- DIABETES CARE
