***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: Subjects with obesity and elevated fasting blood glucose are at high risk of developing type 2 diabetes which may be reduced by a dietary intervention leading to an improvement of insulin resistance . We investigated the potential of a whole-grain based dietary product ( WG ) with reduced starch content derived from double-fermented wheat during a hypo-energetic diet to positively influence body weight , fasting blood glucose , insulin resistance and lipids in comparison to a nutrient-dense meal replacement product ( MR ) in a r and omized two-way cross-over study with two 4-week treatment periods separated by a 2-week wash-out . Subjects replaced at least two daily meals with WG and MR , respectively , targeting for a consumption of 200 g of either product per day . Total daily energy intake was limited to 7120 kJ. Thirty-one subjects ( BMI 33.9 ( SD 2.7 ) kg/m2 , fasting blood glucose 6.3 ( SD 0.8 ) mmol/l ) completed the study . In both treatment groups body weight ( -2.5 ( SD 2.0 ) v. - 3.2 ( SD 1.6 ) kg for WG v. MR ) , fasting blood glucose ( -0.4 ( SD 0.3 ) v. -0.5 ( SD 0.5 ) mmol/l ) , total cholesterol ( -0.5 ( SD 0.5 ) v. -0.6 ( SD 0.5 ) mmol/l ) , TAG ( -0.3 ( SD 0.9 ) v. -0.3 ( SD 1.2 ) mmol/l ) and homeostasis model assessment ( HOMA ) insulin resistance score ( -0.7 ( SD 0.8 ) v. -1.1 ( SD 1.7 ) microU/ml x mmol/l ) improved ( P < 0.05 ) with no significant differences between the treatments . After statistical adjustment for the amount of body weight lost , however , the comparison between both groups revealed that fasting serum insulin ( P = 0.031 ) and HOMA insulin resistance score ( P = 0.049 ) improved better with WG than with MR . We conclude that WG favourably influences metabolic risk factors for type 2 diabetes independent from the amount of body weight lost during a hypo-energetic diet 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 abstract Objectives : Whole grain sorghum is a promising ingredient in foods , especially those targeting satiety and weight control . This study aim ed to test weight loss effects of a whole grain red sorghum product incorporated into an energy-restricted diet . Methods : Sixty subjects ( 46 females ) were r and omized to either a sorghum ( intervention ) or white wheat ( control ) group , receiving 45 g of flaked cereal biscuits to include daily in their prescribed diets for 12 weeks . Primary outcome was weight loss . Secondary outcomes included plasma glucose , glycosylated hemoglobin ( HbA1c ) , insulin , total cholesterol , high-density lipoprotein cholesterol ( HDL-c ) , low-density lipoprotein cholesterol ( LDL-c ) , triacylglycerides ( TAG ) , interleukin (IL)-1β , IL-6 , IL-8 , tumor necrosis factor alpha ( TNF-α ) , high-sensitivity C-reactive protein ( hs-CRP ) , and total antioxidant capacity ( TAC ; measured at 0 and 12 weeks ) . Results : After 12 weeks , there were no significant differences in weight loss or any clinical variables between a wheat control and sorghum cereal group in an energy-restricted diet . Equivalent amounts of weight were lost ( p = 0.369 ) in both groups , and the majority of clinical indices such as fasting glucose , insulin , cholesterol , and key inflammatory biomarkers showed significant beneficial changes over time ( p < 0.05 ) . Conclusions : Although both groups experienced significant weight loss and general improvement in a number of clinical measures , no effects appeared specifically related to sorghum consumption . Further clinical trials are necessary to establish an evidence base for weight loss effects from chronic sorghum intake . Sorghum represents a viable , gluten-free grain alternative in the formulation of novel food products BACKGROUND Epidemiologic studies that directly examine changes in whole-grain consumption in relation to weight gain are sparse , and characterization of this association has been obscured by method ologic inconsistencies in the assessment of whole grains . OBJECTIVE We aim ed to ascertain the associations between changes in new quantitative estimates of whole-grain intake and 8-y  weight gain among US men . DESIGN The study was conducted in a prospect i ve cohort of 27 082 men aged 40 - 75 y at baseline in 1986 . Data on lifestyle factors were obtained periodically by using self-reported question naires , and participants measured and reported their body weight in 1986 and 1994 . RESULTS In multivariate analyses , an increase in whole-grain intake was inversely associated with long-term weight gain ( P for trend < 0.0001 ) . A dose-response relation was observed , and for every 40-g/d increment in whole-grain intake from all foods , weight gain was reduced by 0.49 kg . Bran that was added to the diet or obtained from fortified-grain foods further reduced the risk of weight gain ( P for trend = 0.01 ) , and , for every 20 g/d increase in intake , weight gain was reduced by 0.36 kg . Changes in cereal and fruit fiber were inversely related to weight gain . No associations were observed between changes in refined-grain or added germ consumption and body weight . CONCLUSIONS The increased consumption of whole grains was inversely related to weight gain , and the associations persisted after changes in added bran or fiber intakes were accounted for . This suggests that additional components in whole grains may contribute to favorable metabolic alterations that may reduce long-term weight gain BACKGROUND Alkylresorcinols ( ARs ) , phenolic lipids exclusively present in the outer parts of wheat and rye grains , have been proposed as specific dietary biomarkers of whole-grain wheat and rye intake . OBJECTIVE The objective was to vali date plasma ARs as a biomarker of whole-grain wheat and rye intakes by study ing the correlation between their plasma concentration and intake calculated from food records . DESIGN In a r and omized crossover study , 22 women and 8 men were given a defined amount of either whole-grain or refined-cereal-grain products to be included in their habitual diets for two 6-wk periods . Blood sample s were collected and food intakes were recorded before and after each intervention period . RESULTS Plasma AR concentrations were significantly higher after the whole-grain diet period than after the refined-grain period ( P < 0.0001 ) and were well correlated with average daily AR intake estimated by self-reported weighed food records ( Spearman 's r = 0.58 , P < 0.001 ) . CONCLUSION Plasma AR concentrations are correlated with intake assessed by food records , which suggests that ARs are selective nutritional biomarkers for the intake of whole-grain wheat and rye BACKGROUND Although increased consumption of dietary fiber and grain products is widely recommended to maintain healthy body weight , little is known about the relation of whole grains to body weight and long-term weight changes . OBJECTIVE We examined the associations between the intakes of dietary fiber and whole- or refined-grain products and weight gain over time . DESIGN In a prospect i ve cohort study , 74,091 US female nurses , aged 38 - 63 y in 1984 and free of known cardiovascular disease , cancer , and diabetes at baseline , were followed from 1984 to 1996 ; their dietary habits were assessed in 1984 , 1986 , 1990 , and 1994 with vali date d food-frequency question naires . Using multiple models to adjust for covariates , we calculated average weight , body mass index ( BMI ; in kg/m(2 ) ) , long-term weight changes , and the odds ratio of developing obesity ( BMI > or = 30 ) according to change in dietary intake . RESULTS Women who consumed more whole grains consistently weighed less than did women who consumed less whole grains ( P for trend < 0.0001 ) . Over 12 y , those with the greatest increase in intake of dietary fiber  gained an average of 1.52 kg less than did those with the smallest increase in intake of dietary fiber  ( P for trend < 0.0001 ) independent of body weight at baseline , age , and changes in covariate status . Women in the highest quintile of dietary fiber intake had a 49 % lower risk of major weight gain than did women in the highest quintile ( OR = 0.51 ; 95 % CI : 0.39 , 0.67 ; P < 0.0001 for trend ) . CONCLUSION Weight gain was inversely associated with the intake of high-fiber , whole-grain foods but positively related to the intake of refined-grain foods , which indicated the importance of distinguishing whole-grain products from refined-grain products to aid in weight control Introduction Epidemiological studies suggest three daily servings of whole-grain foods ( WGF ) might lower cardiovascular disease risk , at least partly by lowering serum lipid levels . We have assessed the effects of consuming three daily portions of wholegrain food ( provided as wheat or a mixture of wheat and oats ) on lipoprotein subclass size and concentration in a dietary r and omised controlled trial involving middle aged healthy individuals . Methods After a 4-week run-in period on a refined diet , volunteers were r and omly allocated to a control ( refined diet ) , wheat , or wheat + oats group for 12 weeks . Our servings were determined in order to significantly increase the intakes of non starch polysaccharides to the UK Dietary Reference Value of 18 g per day in the whole grain groups ( 18.5 g and 16.8 g per day in the wheat and wheat + oats groups respectively in comparison with 11.3 g per day in the control group ) . Outcome measures were serum lipoprotein subclasses ' size and concentration . Habitual dietary intake was assessed prior and during the intervention . Of the 233 volunteers recruited , 24 withdrew and 3 were excluded . Results At baseline , significant associations were found between lipoprotein size and subclasses ' concentrations and some markers of cardiovascular risk such as insulin resistance , blood pressure and serum Inter cellular adhesion molecule 1 concentration . Furthermore , alcohol and vitamin C intake were positively associated with an anti-atherogenic lipoprotein profile , with regards to lipoprotein size and subclasses ' distribution . However , none of the interventions with whole grain affected lipoprotein size and profile . Conclusion Our results indicate that three portions of wholegrain foods , irrelevant of the type ( wheat or oat-based ) do not reduce cardiovascular risk by beneficially altering the size and distribution of lipoprotein subclasses . Trial Registration www.Controlled-Trials.com IS RCT N 27657880 Whole grain rye products have previously been shown to increase feelings of satiety for up to 8h after intake under st and ardized conditions . This study was set out to investigate the sustainability of the satiating effect after regular consumption of breakfast meals with whole grain rye porridge or refined wheat bread . The study was r and omized , cross-over and double-blind . Healthy subjects ( n=24 ) were r and omly assigned to daily consumption of iso-caloric st and ardized breakfast meals with whole grain rye porridge or refined wheat bread for two 3-wk phases , separated by a wash out of 3 - 4weeks . Each inter 
    Output:
    
The primary outcome was the effectiveness of whole grain food consumption in reducing body weight .
This study suggests that whole grain food consumption  can slightly reduce body weight and CRP in obese/overweight population