***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 Venous thromboembolism ( VTE ) and cardiovascular disease ( CVD ) share some risk factors , including obesity , but it is unclear how dietary patterns associated with reduced risk of CVD relate to risk of VTE . OBJECTIVE To compare the relationships of adherence to a Dietary Approaches to Stop Hypertension (DASH)-style diet with the risks of CVD and VTE . PATIENTS / METHODS We confirmed by medical record review 1094 incident cases of CVD and 675 incident VTEs during a mean follow-up of 14.6 years in 34 827 initially healthy participants in the Women 's Health Study who completed at baseline a 133-item food frequency question naire scored for adherence to a DASH diet .  We compared estimated associations of dietary patterns with CVD and VTE from proportional hazards models in a competing risk framework . RESULTS Initial analyses adjusted for age , energy intake and r and omized treatments showed 36 - 41 % reduced hazards of CVD among women in the top two quintiles of DASH score relative to those in the bottom quintile ( P(trend ) < 0.001 ) . In multivariate analysis , women in the top two quintiles had 12 - 23 % reduced hazards of CVD relative to women in the bottom quintile ( P(trend ) = 0.04 ) . Analyses restricted to coronary events showed more variable 10 - 33 % reduced hazards in the top two quintiles ( P(trend ) = 0.09 ) . In contrast , higher DASH scores were unrelated to risk of VTE , with a 1 % reduced hazard for the top vs. bottom quintile ( P(trend ) = 0.95 ) . CONCLUSION An apparently strong association of adherence to the DASH diet with incidence of CVD was attenuated upon control for confounding variables . Adherence to the DASH diet was not associated with risk of VTE in women Background Managing cardiovascular risk factors is important for reducing vascular complications in type 2 diabetes , even in individuals who have achieved glycemic control . Nut consumption is associated with reduced cardiovascular risk ; however , there is mixed evidence about the effect of nuts on blood pressure ( BP ) , and limited research on the underlying hemodynamics . This study assessed the effect of pistachio consumption on BP , systemic hemodynamics , and heart rate variability in adults with well‐controlled type 2 diabetes . Methods and Results We enrolled 30 adults ( 40 to 74 years ) with type 2 diabetes in a r and omized , crossover , controlled feeding study . After a 2‐week run‐in period , participants consumed a low‐fat control diet ( 27 % fat ) containing low‐fat/high‐carbohydrate snacks and a moderate‐fat diet ( 33 % fat ) containing pistachios ( 20 % of total energy ) for 4 weeks each , separated by a 2‐week washout . Following each diet period , we assessed BP , systemic hemodynamics , and heart rate variability at rest and during acute mental stress , and , in a subset of participants ( n=21 ) , 24‐hour ambulatory BP . BP at rest and during stress did not differ between treatments . The pistachio diet significantly reduced total peripheral resistance ( −3.7±2.9 % , P=0.004 ) , increased cardiac output ( 3.1±2.3 % , P=0.002 ) , and improved some measures of heart rate variability ( all P<0.05 ) . Systolic ambulatory BP was significantly reduced by 3.5±2.2 mm Hg ( P=0.046 ) following the pistachio diet , with the greatest reduction observed during sleep ( −5.7±2.6 mm Hg , P=0.052 ) . Conclusions A moderate‐fat diet containing pistachios modestly improves some cardiovascular risk factors  in adults with well‐controlled type 2 diabetes . Clinical Trial Registration URL : www . clinical trials.gov . Unique identifier : NCT00956735 BACKGROUND Data concerning the long-term association between nut consumption and weight change in a free-living population are sparse . OBJECTIVE The objective was to determine the relation between nut consumption and long-term weight change . DESIGN The participants were 51,188 women in the Nurses ' Health Study II aged 20 - 45 y , who had no cardiovascular disease , diabetes , or cancer . We prospect ively evaluated the dietary intake of nuts and subsequent weight changes from 1991 to 1999 . RESULTS Women who reported eating nuts > or = 2 times/wk had slightly less mean ( + /- SE ) weight gain ( 5.04 + /- 0.12 kg ) than did women who rarely ate nuts ( 5.55 + /- 0.04 kg ) ( P for trend < 0.001 ) . For the same comparison , when total nut consumption was subdivided into peanuts and tree nuts , the results were similar ( ie , less weight gain in women eating either peanuts or tree nuts > or = 2 times/wk ) . The results were similar in normal-weight , overweight , and obese participants . In multivariate analyses in which lifestyle and other dietary factors were controlled for , we found that greater nut consumption ( > or = 2 times/wk compared with never/almost never ) was associated with a slightly lower risk of obesity ( hazard ratio : 0.77 ; 95 % CI : 0.57 , 1.02 ; P for trend = 0.003 ) . CONCLUSIONS Higher nut consumption was not associated with greater body weight gain during 8 y of follow-up in healthy middle-aged women . Instead , it was associated with a slightly lower risk of weight gain and obesity . The results of this study suggest that incorporating nuts into diets does not lead to greater weight gain and may help weight control Nut consumption has been associated with reduced coronary heart disease ( CHD ) risk . In addition to cholesterol-lowering properties , almonds have been shown to lower oxidized LDL concentrations . However , little is known regarding their effects on other markers of oxidative stress . The dose-response effects of whole almonds , taken as snacks , were compared with low-saturated fat ( < 5 % energy ) whole-wheat muffins ( control ) in the therapeutic diets of hyperlipidemic subjects . In a r and omized crossover study , 27 hyperlipidemic men and women consumed 3 isoenergetic ( mean 423 kcal/d or 1770 kJ/d ) supplements each for 1 mo . Supplements consisted of full-dose almonds ( 73 + /- 3 g/d ) , half-dose almonds plus half-dose muffins ( half-dose almonds ) , and full-dose muffins ( control ) . Subjects were assessed at wk 0 , 2 and 4 . Mean body weights differed < or = 300 g between treatments , although the weight loss on the half-dose almond treatment was greater than on the control ( P < 0.01 ) . At 4 wk , the full-dose almonds reduced serum concentrations of malondialdehyde ( MDA ) ( P = 0.040 ) and creatinine-adjusted urinary isoprostane output ( P = 0.026 ) compared with the control . Serum concentrations of alpha- or gamma-tocopherol , adjusted or unadjusted for total cholesterol , were not affected by the treatments . Almond antioxidant activity was demonstrated by their effect on 2 biomarkers of lipid peroxidation , serum MDA and urinary isoprostanes , and supports the previous finding that almonds reduced oxidation of LDL-C. Antioxidant activity provides an additional possible mechanism , in addition to lowering cholesterol , that may account for the reduction in CHD risk with nut consumption BACKGROUND Antioxidant vitamins may play a role in the prevention of stroke because they scavenge free radicals and prevent LDL oxidation . Epidemiologic studies that have examined this relation produced conflicting results . OBJECTIVE We examined the association between antioxidant vitamin intakes and death from stroke .  DESIGN This was a prospect i ve cohort study of 34492 postmenopausal women . RESULTS During follow-up , 215 deaths from stroke were documented . Total vitamin A , carotenoid , and vitamin E intakes were not associated with death from stroke after multivariate adjustment . Relative risks ( RRs ) and 95 % CIs of the highest compared with the lowest category were 0.79 ( 0.45 , 1.38 ; P for trend = 0.33 ) for vitamin A , 0.80 ( 0.45 , 1.40 ; P for trend = 0.40 ) for carotenoids , and 0.91 ( 0.55 , 1.52 ; P for trend = 0.86 ) for vitamin E. The test for trend for total vitamin C intake was significant , although the association appeared somewhat U-shaped , not monotonic . An inverse association was seen between death from stroke and vitamin E intake from food . RRs ( and 95 % CIs ) of death from stroke from the lowest to highest intake categories were 1.0 , 0.80 ( 0.51 , 1.26 ) , 0.93 ( 0.58 , 1 . 49 ) , 0.67 ( 0.39 , 1.14 ) , 0.40 ( 0.20 , 0.80 ) ; P for trend = 0.008 . The results suggest inverse associations between death from stroke and intakes of the most concentrated vitamin E food sources consumed by this cohort : mayonnaise , nuts , and margarine . CONCLUSIONS Our results suggest a protective effect of vitamin E from foods on death from stroke but do not support a protective role for supplemental vitamin E or other antioxidant vitamins . However , given the number of deaths from stroke in the present cohort , a small-to-moderate association could not be ruled out Background A number of prospect i ve studies have observed inverse associations between nut consumption and chronic diseases . However , these studies have predominantly been conducted in Western countries , where nut consumption tends to be more common among individuals with healthier lifestyles . It is important to examine the association in other parts of the world , and particularly among population s with different patterns of disease , socioeconomic status , lifestyles and disease risk factors . Our objective was to examine the association between nut consumption and mortality in a population whose nut consumption does not track with a healthy lifestyle . Methods We examined the association between nut consumption and all-cause and cause-specific mortality in the 50 045 participants of the Golestan Cohort Study . Participants were aged 40 and older at baseline in 2004 , and have been actively followed since that time . Dietary data were collected using a vali date d semi-quantitative food frequency question naire that was administered at baseline . Results During 349 677 person-years of follow-up , 3981 cohort participants died , including 1732 women and 2249 men . Nut consumption was associated inversely with all-cause mortality . The pooled multivariate adjusted hazard ratios for death among participants who ate nuts , as compared with those who did not , were 0.89 [ 95 % confidence interval ( CI ) , 0.82 - 0.95 ] for the consumption of less than one serving of nuts per week , 0.75 ( 95 % CI , 0.67 - 0.85 ) for one to less than three servings per week and 0.71 ( 95 % CI , 0.58 - 0.86 ) for three or more servings per week ( P < 0.001 for trend ) . Among specific causes , significant inverse associations were observed between nut consumption and deaths due to cardiovascular disease , all cancers and gastrointestinal cancers . Conclusions This study provides evidence for an inverse association between nut consumption and mortality in a developing country , where nut consumption does not track with a healthy lifestyle . Further work is needed to establish the underlying mechanisms responsible for this association BACKGROUND Prospect i ve studies evaluating associations between food intake and risk of heart failure ( HF )  in diverse population s are needed . OBJECTIVES Relationships between incident HF ( death or hospitalization ) and intake of seven food categories ( whole grains , fruits/vegetables , fish , nuts , high-fat dairy , eggs , red meat ) were investigated in an observational cohort of 14,153 African-American and white adults , age 45 to 64 years , sample d from four US communities . METHODS Between baseline ( 1987 - 1989 ) and Exam 3 ( 1993 - 1995 ) ,  dietary intake was based on responses to a 66-item food frequency question naire administered at baseline ; thereafter , intake was based on averaged baseline and Exam 3 responses . Hazard ratios ( HR [ 95 % CI ] ) for HF were calculated per 1-daily serving difference in food group intake . RESULTS During a mean of 13 years , 1,140 HF hospitalizations were identified . After multivariable adjustment ( energy intake , demographics , lifestyle factors , prevalent cardiovascular disease , diabetes , hypertension ) , HF risk was lower with greater whole-grain intake ( 0.93 [ 0.87 , 0.99 ] ) , but HF risk was higher with greater intake of eggs (  
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Conclusions Higher nut intake is associated with reduced risk of cardiovascular disease , total cancer and all-cause mortality , and mortality from respiratory disease , diabetes , and infections