***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 Whey proteins have insulinotropic effects and reduce the postpr and ial glycemia in healthy subjects . The mechanism is not known , but insulinogenic amino acids and the incretin hormones seem to be involved . OBJECTIVE The aim was to evaluate whether supplementation of meals with a high glycemic index ( GI ) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects . DESIGN Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast ( white bread ) and subsequent high-GI lunch ( mashed potatoes with meatballs ) . The breakfast and lunch meals were supplemented with whey on one day ; whey was exchanged for lean ham and lactose on another day . Venous blood sample s were drawn before and during 4 h after breakfast and 3 h after lunch for the measurement of blood glucose , serum insulin , glucose-dependent insulinotropic polypeptide ( GIP ) , and glucagon-like peptide 1 ( GLP-1 ) . RESULTS The insulin responses were higher after both breakfast ( 31 % ) and lunch ( 57 % ) when whey was included in the meal than when whey was not included . After lunch , the blood glucose response was significantly reduced [ -21 % ; 120 min area under the curve ( AUC ) ] after whey ingestion . Postpr and ial GIP responses were higher after whey ingestion , whereas no differences were found in GLP-1 between the reference and test meals . CONCLUSIONS It can be concluded that the addition of whey to meals with rapidly digested and absorbed carbohydrates stimulates insulin release and reduces postpr and ial blood glucose excursion after a lunch meal consisting of mashed potatoes and meatballs in type 2 diabetic subjects The mean values for serum total cholesterol for 47 males , aged 32 to 62 yr who , over a 10 1/2 month study ate , within a self-selected diet , beef as the only meat for 3 months , poultry and fish for 3 months , and pork for 3 months showed no statistically significant difference , whereas 17 of 29 females of the same age who participated in the same study had borderline statistically significant differences in mean values ( p less than 0.055 ) . When data from all subjects were considered together , no statistically significant changes in mean serum total cholesterol or serum triglycerides were noted , but there were significant changes in mean high-density lipoprotein cholesterol values , both upward and downward . The important results of this study are documentary to the lack of influence of " meat " and its fat on effecting a significant change in serum total cholesterol within a self-selected diet The objective of this study is to examine the glycemic response to common Chinese foods in patients with type 2 diabetes . Twenty-four Chinese adults with type 2 diabetes participated . Subjects were allocated to eat a pair of test meals in r and om order . Test meals included plain porridge with lean pork ( meal 1A ) , plain porridge and Shrimp Shao Mai ( Doll Br and , Winner Food Products Limited , Hong Kong ) ( meal 1B ) , boiled rice with boiled egg white ( meal 2A ) , fried rice with whole egg ( meal 2B ) , plain noodles in clear soup ( meal 3A ) , and Pickled Vegetable and Pork-flavored Instant Bowl Noodles ( Doll Br and , Winner Food Products Limited ) ( meal 3B ) . Nutritional content of the meals was calculated from the nutritional label on the food package and the food composition table . Plasma glucose was checked before the meal and in 30-minute intervals for up to 4 hours after the meal . Significant differences in the area under the curve of glucose up to 2 hours after the meal were detected between meal 1A and 2A ( P = .044 ) , 1A and 3A ( P = .001 ) , and 3A and 3B ( P = .017 ) . The results suggest that fat alone does not alter the glycemic response to rice or porridge . Porridge produces a higher glycemic response than rice and noodles despite similar carbohydrate contents , and different noodles lead to differences in glycemic excursion , suggesting that the glycemic index of common Chinese foods is affected by cooking methods and food processing 
    Output:
    
The glucose-insulin response following the pork meals did not differ compared with beef , shrimp , or mixed sources of proteins .
However , compared with eggs , ham ( processed meat ) led to a larger insulin response in nonobese subjects .
Compared with whey , ham led to a smaller insulin response and a larger glucose response .
These findings suggest possible mechanisms for the association between processed meat and the development of diabetes .
The three longer interventions ( 11 days to 6 months ) did not show a significant impact of pork on the components of the metabolic syndrome , with the exception of a possible benefit on waist circumference and high-density lipoprotein cholesterol ( one study each with significant limitations ) .