diacetyl rest´s affect on CO2 levels

Hello

I have a bo pils that has been on primery now for 2 weeks @ 48°f

I am thinking about raising the temp to do a diacetyl rest before I keg it for lagering but have a question about co2 levels.

Online CO2/priming calculators ask for fermentation temperature in order to calculate how much sugar to add.

Low fermentation temp means less sugar since more CO2 is retained in the fluid.

If I raise the temp to 68°f for two days would I be loosing a fair bit of CO2 in the process and there for need to adjust for it when I add my priming sugar?

You should use the highest temperature your beer was at during the entire fermentation process. Just think about how much CO2 would come out of solution if you opened a 48° bottle of beer and set it out at 68° for two days.

Thank you.
I will take this into account when I calculate my sugar additions