***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: Despite strong correlations linking whole-grain consumption to reductions in heart disease , the physiological mechanisms involved remain ambiguous . We assessed whether Salba ( Salvia Hispanica L. ) whole grain reduces postpr and ial glycemia in healthy subjects , as a possible explanation for its cardioprotective effects observed in individuals with diabetes . The study used acute , r and omized , double-blind , controlled design in which 11 healthy individuals ( 6 males and 5 females ; body mass index 22.3±2.8 kg/m2 ) received 0 , 7 , 15 or 24 g of Salba baked into white bread . Capillary sample s and appetite ratings were collected over 2 h after consumption . A dose-response reduction in postpr and ial glycemia ( P=0.002 , r2=0.203 ) was observed with all three doses of Salba , significantly decreasing incremental areas under the curve ( iAUCs ) and time point-specific blood glucose ( P<0.05 ) . Appetite ratings were decreased at 60 min after high , 90 min after high and intermediate and at 120 min after all treatments ( P<0.05 ) . Decrease in postpr and ial glycemia provides a potential explanation for improvements in blood pressure , coagulation and inflammatory markers previously observed after 12-week Salba supplementation in type II diabetes Background Fibre-rich rye products have been shown to have superior effects on self-reported appetite compared to white wheat bread and some studies have shown lower energy intake after subsequent meal . The aim of the present study was to evaluate the effects of whole grain rye crisp bread ( RB ) versus refined wheat bread ( WB ) on appetite in two studies using different portion sizes and total energy intakes . Methods Two r and omised cross-over pre-load studies were conducted in 20 and 21 subjects , respectively . Appetite was rated by visual analogue scale ( VAS ) for 4 h. In both studies , participants were 39 ± 14 years old and had BMI 23 ± 3 . The studies differed in terms of energy content of the breakfasts and proportion of energy from the treatment product as well as amount of test products . Differences between treatments within the two studies were evaluated using mixed models with repeated measures appropriate for cross-over design s. Results In Study one , hunger and desire to eat were significantly lower ( P < 0.05 ) after RB compared with WB , but there were no difference for fullness or difference in energy intake at lunch served ad libitum . In Study two , the portion size was lower than in Study one and the test product constituted a larger proportion of the breakfast . Fullness was significantly higher after RB compared with WB ( P < 0.05 ) and hunger , desire to eat as well as energy intake at lunch were significantly lower ( P < 0.05 ) . Conclusions Whole grain rye crisp bread caused lower self-reported hunger , higher fullness and less desire to eat compared to refined wheat bread . It also led to a lower energy intake after an ad libitum lunch . Results were stronger and /or more consistent when the test meal portion was smaller and accounted for a larger proportion of the total energy intake of the breakfast Dietary fibre consumption may help to control appetite and to reduce calorie intake . Underlying molecular mechanisms were not fully investigated . The aim of this study was to evaluate the effect of barley beta-glucans on short-term appetite and on satiety-related hormones in healthy subjects . Fourteen volunteers were selected and r and omly assigned to have isocaloric breakfasts including a 3 % beta-glucan-enriched bread ( betaGB ) or a control bread ( CB ) . Post-breakfast individual self-records of appetite ratings and measure of calorie intake at an ad libitum lunch as well as measure of blood glucose , insulin , ghrelin and PYY concentrations , were performed . betaGB determined a significant higher reduction of hunger and increase of fullness and satiety than CB . Accordingly , a 19 % reduction of energy intake at lunch subsequent to betaGB consumption compared to CB , was recorded . A 23 % lower AUC(60 - 180 ) of plasma ghrelin and a 16 % higher total AUC of PYY response after betaGB than CB consumption , independent from insulin response , was found . Glucose response was also blunted by betaGB vs CB . Barley beta-glucans were able to control appetite in the short term by modulating sensations and reducing energy intake . Data suggested for the first time that satiety effect of beta-glucans are mediated by ghrelin and PYY BACKGROUND Protein and fiber may be important determinants of satiety . Lupin kernel flour is a novel food ingredient that is rich in protein and fiber . OBJECTIVE The objective was to investigate the effects of lupin kernel flour-enriched bread ( LB ) on satiety and energy intake  in humans . DESIGN Two r and omized controlled crossover trials were performed to compare the acute effects of LB with those of white bread ( WB ) . In study 1 , the subjects ( n = 16 ) completed 4 treatments 1 wk apart : WB breakfast ( as toast ) and WB lunch ( as s and wiches ) , WB breakfast and LB lunch , LB breakfast and WB lunch , and LB breakfast and LB lunch .  Energy intake at all breakfast meals was matched ( 1655 kJ ) , and ad libitum energy intake at lunch , 3 h after breakfast , was measured . In study 2 , the subjects ( n = 17 ) completed 2 treatments 1 wk apart : WB breakfast and LB breakfast ( each 1655 kJ ) . Blood sample s were taken at baseline and at regular intervals for 3 h after breakfast . RESULTS In study 1 , the LB breakfast result ed in significantly higher self-reported satiety ( P < 0.001 ) and lower energy intake ( kJ ) at lunch ( -488 ; 95 % CI : -798 , -178 ) than did the WB breakfast . The LB lunch result ed in a significantly lower within-meal energy intake ( kJ ) at lunch ( -1028 ; 95 % CI : -1338 , -727 ) than did the WB lunch . In study 2 , compared with the WB breakfast , the LB breakfast significantly altered the 3-h postmeal plasma ghrelin response ( P = 0.04 ) and result ed in significantly lower mean 3-h plasma ghrelin concentrations ( P = 0.009 ) . CONCLUSION A novel food enriched in protein and fiber derived from lupin kernel flour significantly influences energy intake acutely Postpr and ial blood glucose and insulin responses to barley bread containing organic acids or corresponding salts were evaluated in healthy human subjects . The satiety score and the rate and extent of in vitro starch digestion were also studied . Lactic acid was generated by use of a homofermentative starter culture or added to the dough . In addition , products were baked with Ca-lactate , or with Na-propionate at two different concentrations . Consumption of the product baked with a high concentration of Na-propionate significantly lowered the postpr and ial blood glucose and insulin responses , and significantly prolonged the duration of satiety compared with all other breads . When subjects consumed the breads baked with sourdough , lactic acid and Na-propionate , their glucose and insulin responses were reduced compared with the wholemeal bread alone . The rate of in vitro amylolysis was reduced only by ingestion of the breads containing lactic acid , suggesting that the beneficial impact of Na-propionate on metabolic responses and satiety was related to effects other than a reduced rate of starch hydrolysis . All bread products had a similar concentration of in vitro resistant starch of 1.3 - 2.1 g/100 g ( starch basis ) . It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch . The results also demonstrate that certain salts of organic acids may have metabolic effects Wholegrain foods have received much attention in recent years , and have been proposed to play a role in energy regulation through lowering of postpr and ial glycemia and appetite . This r and omized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on wholemeal wheat breads and pasta in comparison to similar refined wheat products on postpr and ial glycemia , appetite and ad libitum energy intake ( EI ) . Test meals ( 50 g carbohydrates ; 2MJ ) consisted of refined wheat bread ( RWB ) , wholegrain wheat bread ( WWB ) , refined wheat pasta ( RWP ) and wholegrain wheat pasta ( WWP ) and were served after an overnight fast . Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and EI measured . The 180 min glucose responses were similar for wholemeal and refined products , but pasta meals gave significantly lower glucose responses . Only RWP had a lower glycemic index compared to RWB . WWB , but not WWP , result ed in increased satiety and reduced hunger compared to RWB . Ad libitum EI did not differ . In conclusion , the results show that wholemeal breads increased satiety measures compared to their refined counterparts ; however no significant effect on subsequent EI was observed Overwhelming evidence shows the quality of reporting of r and omised controlled trials ( RCTs ) is not optimal . Without transparent reporting , readers can not judge the reliability and validity of trial findings nor extract information for systematic review s. Recent method ological analyses indicate that inadequate reporting and design are associated with biased estimates of treatment effects . Such systematic error is seriously damaging to RCTs , which are considered the gold st and ard for evaluating interventions because of their ability to minimise or avoid bias . A group of scientists and editors developed the CONSORT ( Consoli date d St and ards of Reporting Trials ) statement to improve the quality of reporting of RCTs . It was first published in 1996 and up date d in 2001 . The statement consists of a checklist and flow diagram that authors can use for reporting an RCT . Many leading medical journals and major international editorial groups have endorsed the CONSORT statement . The statement facilitates critical appraisal and interpretation of RCTs . During the 2001 CONSORT revision , it became clear that explanation and elaboration of the principles underlying the CONSORT statement would help investigators and others to write or appraise trial reports . A CONSORT explanation and elaboration article was published in 2001 alongside the 2001 version of the CONSORT statement . After an expert meeting in January 2007 , the CONSORT statement has been further revised and is published as the CONSORT 2010 Statement . This up date improves the wording and clarity of the previous checklist and incorporates recommendations related to topics that have only recently received recognition , such as selective outcome reporting bias . This explanatory and elaboration document-intended to enhance the use , underst and ing , and dissemination of the CONSORT statement-has also been extensively revised . It presents the meaning and rationale for each new and up date d checklist item providing examples of good reporting and , where possible , references to relevant empirical studies . Several examples of flow diagrams are included . The CONSORT 2010 Statement , this revised explanatory and elaboration document , and the associated website ( www.consort-statement.org ) should be helpful re sources to improve reporting of r and omised trials Weight gain and risk of type 2 diabetes are inversely associated with a high intake of insoluble cereal fibres . Because nutrient-induced changes of ' satiety hormones ' from the gut may play a role in this process , we evaluated the effects of purified insoluble fibres on postpr and ial responses of plasma peptide YY ( PYY ) , serum ghrelin and satiety as secondary outcome measures of a study investigating effects of cereal fibres on parameters of glucose metabolism . Fourteen healthy women were studied on six occasions in a r and omized , single-blind , controlled crossover design . After 24 h run-in periods and 10 h overnight fasts , subjects ingested isoenergetic and macronutrient matched portions of control white bread or fibre-enriched bread ( wheat-fibre or oat-fibre ) at 08.15 hours . Gut hormones and hunger scores were measured for 300 min . Basal PYY and ghrelin concentrations were not different between the test meals ( P>0.15 ) . Postpr and ial responses of PYY and ghrelin were blunted after the intake of wheat-fibre ( total area under the curve ( AUC ) PYY , 177.9 ( SEM 8.1 ) ( pmol/l ) min ; P=0.016 ; ghrelin 51.0 ( SEM 2.5 ) ( pmol/l ) min ; P=0.003 ) , but not after oat-fibre ( PYY 226.7 ( SEM 25.7 ) ( pmol/l ) min ; P>0.15 ; ghrelin 46.2 ( SEM 1.6 ) ( pmol/l ) min ; P=0.127 ) , compared to control ( PYY 247.5 ( SEM 25.6 ) ( pmol/l ) min ; ghrelin 42.5 ( SEM 1.3 ) ( pmol/l ) min ) . Postpr and ial hunger scores were unaffected by the different test meals ( P>0.15 ) . Thus , oat- and wheat-fibre consumption result in different postpr and ial responses of PYY and ghrelin , but interestingly do not differ in satiety effects Background Fiber intakes in developed countries are generally below those recommended by relevant authorities . Given that many people consume fiber-depleted refined 
    Output:
    
The inclusion of appropriate ingredients such as fiber , proteins , legumes , seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation , which may aid in the control of weight gain and benefit postpr and ial glycemia .