***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 Reduced rank regression ( RRR ) has been used to derive dietary pattern scores that predict linear combinations of disease biomarkers . The generalizability of these patterns to independent population s remains unknown . OBJECTIVE The goal was to examine the generalizability of  dietary patterns  from the following prior studies using RRR to predict  type 2 diabetes mellitus ( T2DM ) :  the Nurses ' Health Study ( NHS ) , European Prospect i ve Investigation into Cancer and Nutrition Germany ( EPIC ) , and Whitehall II Study ( WS ) . DESIGN The relative weights of food groups of each dietary pattern were used to generate each dietary pattern score in the Framingham Offspring Study ( n = 2879 ) . Each of the external scores ( confirmatory scores ) was examined to determine whether it could predict incident T2DM during 7 y of follow-up as well as scores developed internally in the Framingham Offspring Study using a Cox-proportional hazard model adjusted for T2DM risk factors . RESULTS Intakes of meat products , refined grains , and soft drinks ( caloric and noncaloric ) were found to be common predictive components of all confirmatory scores , but fried foods , eggs , and alcoholic beverages were predictive in some , but not in all , confirmatory scores . On the basis of a continuous increase in the score by 1 SD , the NHS-based confirmatory score predicted T2DM risk ( hazard ratio : 1.44 ; 95 % CI : 1.25 , 1.66 ) . However , T2DM risk was only weakly predicted by the EPIC-based score ( hazard ratio : 1.14 ; 95 % CI : 0.99 , 1.32 ) and the WS-based score ( hazard ratio : 1.16 ; 95 % CI : 1.00 , 1.35 ) . CONCLUSIONS The study suggested that dietary patterns that predict T2DM risk  in different population s may not be generalizable to different population s. Additional dietary pattern studies should be conducted with regard to generalizability Carbohydrate-restricted diets ( CRDs ) have been shown to reduce body weight , whereas whole egg intake has been associated with increased satiety . The purpose of this study was to evaluate the effects of additional dietary cholesterol and protein provided by whole eggs while following a CRD on insulin resistance and appetite hormones . Using a r and omized blind parallel design , subjects were allocated to an egg ( 640 mg/d additional dietary cholesterol ) or placebo ( 0 mg/d additional dietary cholesterol ) group for 12 weeks while following a CRD . There were significant reductions in fasting insulin ( P < .025 ) and fasting leptin concentrations ( P < .01 ) for both groups , which were correlated with the reductions in body weight and body fat ( P < .05 and P < .01 , respectively ) . Both groups reduced insulin resistance as measured by the homeostatic model assessment of insulin resistance ( P < .025 ) . There was a significant decrease in serum glucose levels observed after the intervention . We did not observe the expected increases in plasma ghrelin levels associated with weight loss , suggesting a mechanism by which subjects do not increase appetite with CRD . To confirm these results , the subjective measures of satiety using visual analog scale showed that both groups felt more " full " ( P < .05 ) , " satisfied " ( P < .001 ) , and " wanted to eat less " ( P < .001 ) after the intervention . These results indicate that inclusion of eggs in the diet ( additional dietary cholesterol ) did not modify the multiple beneficial effects of CRD on insulin resistance and appetite hormones 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 Higher egg and cholesterol intakes are associated with increased risk of type 2 diabetes mellitus .  However , their association with gestational diabetes mellitus ( GDM ) has not been evaluated . The authors assessed such associations in both a prospect i ve cohort study ( 1996 - 2008 ; 3,158 participants ) and a case-control study ( 1998 - 2002 ; 185 cases , 411 controls ) .  A food frequency question naire was used to assess maternal diet . Multivariable models were used to derive relative risks and 95 % confidence intervals . Compared with no egg consumption , adjusted relative risks for GDM were 0.94 , 1.01 , 1.12 , 1.54 , and 2.52 for consumption of ≤1 , 2 - 3 , 4 - 6 , 7 - 9 , and ≥10 eggs/week , respectively ( P for trend=0.008 ) . Women with high egg consumption ( ≥7/week ) had a 1.77-fold increased risk compared with women with lower consumption ( 95 % confidence interval ( CI ) : 1.19 , 2.63 ) . The relative risk for the highest quartile of cholesterol intake ( ≥294 mg/day ) versus the lowest ( < 151 mg/day ) was 2.35 ( 95 % CI : 1.35 , 4.09 ) . In the case-control study , the adjusted odds ratio for consuming ≥7 eggs/week versus < 7 eggs/week was 2.65 ( 95 % CI : 1.48 , 4.72 ) , and the odds of GDM increased with increasing cholesterol intake ( P for trend=0.021 ) . In conclusion ,  high  egg and cholesterol intakes before and during pregnancy are associated with increased risk of GDM Carbohydrate-restricted diets ( CRD ) significantly decrease body weight and independently improve plasma triglycerides ( TG ) and HDL cholesterol ( HDL-C ) . Increasing intake of dietary cholesterol from eggs in the context of a low-fat diet maintains the LDL cholesterol (LDL-C)/HDL-C for both hyper- and hypo-responders to dietary cholesterol . In this study , 28 overweight/obese male subjects ( BMI = 25 - 37 kg/m2 ) aged 40 - 70 y were recruited to evaluate the contribution of dietary cholesterol from eggs in a CRD . Subjects were counseled to consume a CRD ( 10 - 15 % energy from carbohydrate ) and they were r and omly allocated to the EGG group [ intake of 3 eggs per day ( 640 mg/d additional dietary cholesterol ) ] or SUB group [ equivalent amount of egg substitute ( 0 dietary cholesterol ) per day ] . Energy intake decreased in both groups from 10,243 + /- 4040 to 7968 + /- 2401 kJ ( P < 0.05 ) compared with baseline . All subjects irrespective of their assigned group had reduced body weight and waist circumference ( P < 0.0001 ) . Similarly , the plasma TG concentration was reduced from 1.34 + /- 0.66 to 0.83 + /- 0.30 mmol/L after 12 wk ( P < 0.001 ) in all subjects . The plasma LDL-C concentration , as well as the LDL-C : HDL-C ratio , did not change during the intervention . In contrast , plasma HDL-C concentration increased in the EGG group from 1.23 + /- 0.39 to 1.47 + /- 0.38 mmol/L ( P < 0.01 ) , whereas HDL-C did not change in the SUB group . Plasma glucose concentrations in fasting subjects did not change . Eighteen subjects were classified as having the metabolic syndrome ( MetS ) at the beginning of the study , whereas 3 subjects had that classification at the end . These results suggest that including eggs in a CRD results in increased HDL-C while decreasing the risk factors associated with BACKGROUND Nutritional therapy is a cornerstone of diabetes management , but no epidemiologic studies have investigated the relation between specific dietary fatty acids and cholesterol and cardiovascular disease ( CVD ) risk  among diabetic patients . OBJECTIVE This study assessed the relation between specific dietary fatty acids and cholesterol and CVD risk among women with type 2 diabetes . DESIGN Among 5672 women with type 2 diabetes from the Nurses ' Health Study , diet was assessed prospect ively and up date d periodically .  Relative risks of CVD were estimated from Cox proportional hazards analysis after adjustment for potential confounders . RESULTS Between 1980 and 1998 , we identified 619 new cases of CVD ( nonfatal myocardial infa rct ion , fatal coronary heart disease , and stroke ) . The relative risk ( RR ) of CVD for an increase of 200 mg cholesterol/1000 kcal was 1.37 ( 95 % CI : 1.12 , 1.68 ; P = 0.003 ) . Each 5 % of energy intake from saturated fat , as compared with equivalent energy from carbohydrates , was associated with a 29 % greater risk of CVD ( RR : 1.29 ; 95 % CI : 1.02 , 1.63 ; P = 0.04 ) . The ratio of polyunsaturated to saturated fat ( P : S ) was inversely associated with the risk of fatal CVD . We estimated that replacement of 5 % of energy from saturated fat with equivalent energy from carbohydrates or monounsaturated fat was associated with a 22 % or 37 % lower risk of CVD , respectively . CONCLUSIONS A higher intake of cholesterol and saturated fat and a low P : S were related to increased CVD risk among women with type 2 diabetes . Among diabetic persons , replacement of saturated fat with monounsaturated fat may be more effective in lowering CVD risk than is replacement with carbohydrates BACKGROUND A reduction in dietary cholesterol is recommended to prevent cardiovascular disease ( CVD ) . Although eggs are important sources of cholesterol and other nutrients , limited and inconsistent data are available on the effects of egg consumption on the risk of CVD and mortality . OBJECTIVE We aim ed to examine the association between egg consumption and the risk of CVD and mortality . DESIGN In a prospect i ve cohort study of 21,327 participants from Physicians ' Health Study I , egg consumption was assessed with an abbreviated food question naire . Cox regression was used to estimate relative risks . RESULTS In an average follow-up of 20 y , 1550 new myocardial infa rct ions ( MIs ) , 1342 incident strokes , and 5169 deaths  occurred . Egg consumption was not associated with incident M 
    Output:
    
Studies among healthy subjects found suggestive evidence that dietary interventions that include eggs may reduce the risk of T2DM and metabolic syndrome .