***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: BACKGROUND Inflammation contributes to atherogenesis . Dietary fats may be proinflammatory . OBJECTIVE The objective was to determine whether energy intake modulates the effects of low-fat , high-carbohydrate intakes on inflammatory markers . DESIGN Twenty-two healthy postmenopausal women with a mean ( + /-SD ) age of 61 + /- 11 y , who were not receiving hormone replacement therapy , were fed eucaloric diets to reduce their fat intake from 35 % to 15 % of energy . Next , the women consumed a 15%-fat ad libitum diet under free-living conditions . Serum highly sensitive C-reactive protein , interleukin 6 , HDL serum amyloid A , and adiponectin concentrations were measured at the end of the eucaloric and ad libitum low-fat , high-carbohydrate intakes . RESULTS The eucaloric diet decreased adiponectin from 16.3 + /- 2.1 to 14.2 + /- 2.0 mg/L ( P < 0.05 ) and increased triacylglycerol from 131 + /- 11 to 164 + /- 14 mg/dL ( P < 0.01 ) . The ad libitum low-fat diet caused 6 kg weight loss and decreased highly sensitive C-reactive protein from 4.3 + /- 0.6 to 2.5 + /- 0.5 mg/L ( P < 0.01 ) , decreased HDL serum amyloid A from 10.3 + /- 1.8 to 5.7 + /- 1.3 mg/L ( P < 0.001 ) , increased adiponectin from 14.2 + /- 2.0 to 16.3 + /- 1.7 mg/L ( P < 0.05 ) , and decreased triacylglycerol from 164 + /- 14 to 137 + /- 15 mg/dL ( P < 0.05 ) . CONCLUSION During the eucaloric phase , the low-fat , high-carbohydrate diet exerted unfavorable effects on the inflammatory markers . In contrast , the ad libitum low-fat , high-carbohydrate intake caused weight loss and affected inflammatory markers favorably . Thus , the energy content of a low-fat , high-carbohydrate diet determines changes in inflammatory markers Background Our aim was to compare the effects of a Paleolithic ( ' Old Stone Age ' ) diet and a diabetes diet as generally recommended on risk factors for cardiovascular disease in patients with type 2 diabetes not treated with insulin . Methods In a r and omized cross-over study , 13 patients with type 2 diabetes , 3 women and 10 men , were instructed to eat a Paleolithic diet based on lean meat , fish , fruits , vegetables , root vegetables , eggs and nuts ; and a Diabetes diet design ed in accordance with dietary guidelines during two consecutive 3-month periods . Outcome variables included changes in weight , waist circumference , serum lipids , C-reactive protein , blood pressure , glycated haemoglobin ( HbA1c ) , and areas under the curve for plasma glucose and plasma insulin  in the 75 g oral glucose tolerance test . Dietary intake was evaluated by use of 4-day weighed food records . Results Study participants had on average a diabetes duration of 9 years , a mean HbA1c of 6,6 % units by Mono-S st and ard and were usually treated with metformin alone ( 3 subjects ) or metformin in combination with a sulfonylurea ( 3 subjects ) or a thiazolidinedione ( 3 subjects ) . Mean average dose of metformin was 1031 mg per day . Compared to the diabetes diet , the Paleolithic diet result ed in lower mean values of HbA1c ( -0.4 % units , p = 0.01 ) , triacylglycerol ( -0.4 mmol/L , p = 0.003 ) , diastolic blood pressure ( -4 mmHg , p = 0.03 ) , weight ( -3 kg , p = 0.01 ) , BMI ( -1 kg/m2 , p = 0.04 ) and waist circumference ( -4 cm , p = 0.02 ) , and higher mean values of high density lipoprotein cholesterol ( + 0.08 mmol/L , p = 0.03 ) . The Paleolithic diet was mainly lower in cereals and dairy products , and higher in fruits , vegetables , meat and eggs , as compared with the Diabetes diet . Further , the Paleolithic diet was lower in total energy , energy density , carbohydrate , dietary glycemic load , saturated fatty acids and calcium , and higher in unsaturated fatty acids , dietary cholesterol and several vitamins . Dietary GI was slightly lower in the Paleolithic diet ( GI = 50 ) than in the Diabetic diet ( GI = 55 ) . Conclusion Over a 3-month study period , a Paleolithic diet improved glycemic control and several cardiovascular risk factors compared to a Diabetes diet in patients with type 2 diabetes . Trial registration Clinical Trials.gov NCT00435240 CONTEXT To enhance the effectiveness of diet in lowering cholesterol , recommendations of the Adult Treatment Panel III of the National Cholesterol Education Program emphasize diets low in saturated fat together with plant sterols and viscous fibers , and the American Heart Association supports the use of soy protein and nuts . OBJECTIVE To determine whether a diet containing all of these recommended food components leads to cholesterol reduction comparable with that of 3-hydroxy-3-methylglutaryl coenzyme A reductase inhibitors ( statins ) . DESIGN R and omized controlled trial conducted between October and December 2002 . SETTING AND PARTICIPANTS Forty-six healthy , hyperlipidemic adults ( 25 men and 21 postmenopausal women ) with a mean ( SE ) age of 59 ( 1 ) years and body mass index of 27.6 ( 0.5 ) , recruited from a Canadian hospital-affiliated nutrition research center and the community . INTERVENTIONS Participants were r and omly assigned to undergo 1 of 3 interventions on an outpatient basis for 1 month : a diet very low in saturated fat , based on milled whole-wheat cereals and low-fat dairy foods ( n = 16 ; control ) ; the same diet plus lovastatin , 20 mg/d ( n = 14 ) ; or a diet high in plant sterols ( 1.0 g/1000 kcal ) , soy protein ( 21.4 g/1000 kcal ) , viscous fibers ( 9.8 g/1000 kcal ) , and almonds ( 14 g/1000 kcal ) ( n = 16 ; dietary portfolio ) . MAIN OUTCOME MEASURES Lipid and C-reactive protein levels , obtained from fasting blood sample s ; blood pressure ; and body weight ; measured at weeks 0 , 2 , and 4 and compared among the 3 treatment groups . RESULTS The control , statin , and dietary portfolio groups had mean ( SE ) decreases in low-density lipoprotein cholesterol of 8.0 % ( 2.1 % ) ( P = .002 ) , 30.9 % ( 3.6 % ) ( P<.001 ) , and 28.6 % ( 3.2 % ) ( P<.001 ) , respectively . Respective reductions in C-reactive protein were 10.0 % ( 8.6 % ) ( P = .27 ) , 33.3 % ( 8.3 % ) ( P = .002 ) , and 28.2 % ( 10.8 % ) ( P = .02 ) . The significant reductions in the statin and dietary portfolio  groups were all significantly different from changes in the control group . There were no significant differences in efficacy between the statin and dietary portfolio treatments . CONCLUSION In this study , diversifying cholesterol-lowering components in the same dietary portfolio increased the effectiveness of diet as a treatment of hypercholesterolemia Red meat intake has been associated with increased risk of coronary heart disease and type 2 diabetes , but it remains uncertain whether these associations are causally related to unprocessed lean red meat . It has been proposed that iron derived from red meat may increase iron stores and initiate oxidative damage and inflammation . We aim ed to determine whether an increase in unprocessed lean red meat intake , partially replacing carbohydrate-rich foods , adversely influences markers of oxidative stress and inflammation .  Sixty participants completed an 8-wk parallel- design ed study . They were r and omized to maintain their usual diet ( control ) or to partially replace energy from carbohydrate-rich foods with approximately 200 g/d of lean red meat ( red meat ) in isoenergetic diets .  Markers of oxidative stress and inflammation were measured at baseline and at the end of intervention . Results are presented as the mean between-group difference in change and [ 95 % CI ] . Red meat , relative to control , result ed in : higher protein [ 5.3 ( 3.7 , 6.9 ) % of energy ] , lower carbohydrate [ -5.3 ( -7.9 , -2.7)% of energy ] , and higher iron [ 3.2 ( 1.1 , 5.4 ) mg/d ] intakes ; lower urinary F2-isoprostane excretion [ -137 ( -264 , -9 ) pmol/mmol creatinine ] , lower leukocyte [ -0.51 ( -0.99 , -0.02)x10(9)/L ] counts , and a trend for lower serum C-reactive protein concentrations [ -1.6 ( -3.3 , 0.0 ) mg/L , P=0.06 ] ; and no differences in concentrations of plasma F2-isoprostanes [ -12 ( -122 , 100 ) pmol/L ] , serum gamma-glytamyltransferase [ -0.8 ( -3.2 , 1.5 ) U/L ] , serum amyloid A protein [ -1.4 ( -3.4 , 0.5 ) mg/L ] , and plasma fibrinogen concentrations [ -0.08 ( -0.40 . 0.24 ) g/L ] . Our results suggest that partial replacement of dietary carbohydrate with protein from lean red meat does not elevate oxidative stress or inflammation BACKGROUND The optimal source and amount of dietary carbohydrate for managing type 2 diabetes ( T2DM ) are unknown . OBJECTIVE We aim ed to compare the effects of altering the glycemic index or the amount of carbohydrate on glycated hemoglobin ( HbA1c ) , plasma glucose , lipids , and C-reactive protein ( CRP ) in T2DM patients . DESIGN Subjects with T2DM managed by diet alone ( n=162 ) were r and omly assigned to receive high-carbohydrate , high-glycemic-index ( high-GI ) , high-carbohydrate , low-glycemic-index ( low-GI ) , or low-carbohydrate , high-monounsaturated-fat ( low-CHO ) diets for 1 y. RESULTS The high-GI , low-GI , and low-CHO diets contained , respectively , 47 % , 52 % , and 39 % of energy as carbohydrate and 31 % , 27 % , and 40 % of energy as fat ; they had GIs of 63 , 55 , and 59 , respectively . Body weight and HbA1c did not differ significantly between diets . Fasting glucose was higher ( P=0.041 ) , but 2-h postload glucose was lower ( P=0.010 ) after 12 mo of the low-GI diet . With the low-GI diet , overall mean triacylglycerol was 12 % higher and HDL cholesterol 4 % lower than with the low-CHO diet ( P<0.05 ) , but the difference in the ratio of total to HDL cholesterol disappeared by 6 mo ( time x diet interaction , P=0.044 ) . Overall mean CRP with the low-GI diet , 1.95 mg/L , was 30 % less than that with the high-GI diet , 2.75 mg/L ( P=0.0078 ) ; the concentration with the low-CHO diet , 2.35 mg/L , was intermediate . CONCLUSIONS In subjects with T2DM managed by diet alone with optimal glycemic control , long-term HbA1c was not affected by altering the GI or the amount of dietary carbohydrate . Differences in total : HDL cholesterol among diets had disappeared by 6 mo . However , because of sustained reductions in postpr and ial glucose and CRP , a low-GI diet may be preferred for the dietary management of T2DM BACKGROUND The Mediterranean diet is rich in lycopene and has been reported to reduce cardiovascular events . The mechanism of prevention of cardiovascular events has not been clearly established . Our aim was to study the 
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However , results were mixed for the majority of dietary patterns ( eg , low-glycemic load diets ) .
Information available to date suggests that a wide variety of dietary patterns may impact serum hsCRP , although studies are mixed in quality .