***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 Reductions in postpr and ial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide ( NVP ) , PolyGlycopleX ® ( PGX ® ) , to an OGTT or white bread . This study explores whether these reductions are sustained when NVP is added to a range of commonly consumed foods or incorporated into a breakfast cereal . Methods Ten healthy subjects ( 4 M , 6F ; age 37.3 ± 3.6 y ; BMI 23.8 ± 1.3 kg/m2 ) , participated in an acute , r and omized controlled trial . The glycemic response to cornflakes , rice , yogurt , and a frozen dinner with and without 5 g of NVP sprinkled onto the food was determined . In addition , 3 granolas with different levels of NVP and 3 control white breads and one white bread and milk were also consumed . All meals contained 50 g of available carbohydrate . Capillary blood sample s were taken fasting and at 15 , 30 , 45 , 60 , 90 and 120 min after the start of the meal . The glycemic index ( GI ) and the glycemic reduction index potential ( GRIP ) were calculated . The blood glucose concentrations at each time and the iAUC values were subjected to repeated- measures analysis of variance ( ANOVA ) examining for the effect of test meal . After demonstration of significant heterogeneity , differences between individual means was assessed using GLM ANOVA with Tukey test to adjust for multiple comparisons . Results Addition of NVP  reduced blood glucose response irrespective of food or dose ( p < 0.01 ) . The GI of cornflakes , cornflakes+NVP , rice , rice+NVP , yogurt , yogurt+NVP , turkey dinner , and turkey dinner+NVP were 83 ± 8 , 58 ± 7 , 82 ± 8 , 45 ± 4 , 44 ± 4 , 38 ± 3 , 55 ± 5 and 41 ± 4 , respectively . The GI of the control granola , and granolas with 2.5 and 5 g of NVP were 64 ± 6 , 33 ± 5 , and 22 ± 3 respectively . GRIP was 6.8 ± 0.9 units per/g of NVP . ConclusionS prinkling or incorporation of NVP into a variety of different foods is highly effective in reducing postpr and ial glycemia and lowering the GI of a food . Clinical Trial registration NCT00935350 Differences in glycemic responses to various starchy foods are related to differences in the rate of starch digestion and absorption . In this study , the importance of the degree of gelatinization and the product thickness for postpr and ial glycemic and insulinemic responses to rolled oats and barley were studied in healthy subjects ( 5 men and 5 women ) .  Thick ( 1.0 mm ) rolled oats were made from raw or preheated ( roasted or steamed ) kernels . In addition , thin ( 0.5 mm ) rolled oats were made from roasted or roasted and steamed ( processed under conditions simulating commercial production ) oat kernels . Finally , steamed rolled barley kernels ( 0.5 or 1.0 mm ) were prepared . All thin flakes elicited high glucose and insulin responses [ glycemic index ( GI ) , 88 - 118 ; insulinemic index ( II ) , 84 - 102 ] , not significantly different from white wheat bread ( P : > 0.05 ) . In contrast , all varieties of thick oat flakes gave significantly lower metabolic responses ( GI , 70 - 78 ; II , 58 - 77 ) than the reference bread ( P : < 0.05 ) . Thick barley flakes , however , gave high glucose and insulin responses ( GI , 94 ; II , 84 ) , probably because the botanical structure underwent more destruction than the corresponding oat flakes . We conclude that minimal processing of oat and barley flakes had a relatively minor effect on GI features compared with the more extensive commercial processing . One exception was thick oat flakes , which in contrast to the corresponding barley flakes , had a low GI BACKGROUND Method ologic choices affect measures of the glycemic index ( GI ) . The effects on GI values of blood sampling site , reference food type , and the number of repeat tests have been insufficiently determined . OBJECTIVE The objective was to study the effect of method ologic choices on GI values . Comparisons were made between venous and capillary blood sampling and between glucose and white bread as the reference food . The number of tests needed for the reference food was assessed . Rye bread , oatmeal porridge , and instant mashed potato were used as the test foods . DESIGN Twelve healthy volunteers were served each test food once and both reference foods 3 times at 1-wk intervals in a r and om order after they had fasted overnight . Capillary and venous blood sample s were drawn at intervals for 3 h after each study meal . RESULTS GIs and their CVs based on capillary sample s were lower than those based on venous sample s. Two tests of glucose solution as the reference provided stable capillary GIs for the test foods . The capillary GIs did not differ significantly when white bread was used as the reference 1 , 2 , or 3 times , but the variation was lower when tests were performed 2 and 3 times . Capillary GIs with white bread as the reference were 1.3 times as high as those with glucose as the reference . The capillary GIs of rye bread , oatmeal porridge , and mashed potato were 77 , 74 , and 80 , respectively , with glucose as the reference . CONCLUSIONS Capillary blood sampling should be used in the measurement of GI , and reference tests with glucose or white bread should be performed at least twice Reliable tables of glycemic index ( GI ) compiled from the scientific literature are instrumental in improving the quality of research examining the relation between GI , glycemic load , and health . The GI has proven to be a more useful nutritional concept than is the chemical classification of carbohydrate ( as simple or complex , as sugars or starches , or as available or unavailable ) , permitting new insights into the relation between the physiologic effects of carbohydrate-rich foods and health . Several prospect i ve observational studies have shown that the chronic consumption of a diet with a high glycemic load ( GI x dietary carbohydrate content ) is independently associated with an increased risk of developing type 2 diabetes , cardiovascular disease , and certain cancers . This revised table contains almost 3 times the number of foods listed in the original table ( first published in this Journal in 1995 ) and contains nearly 1300 data entries derived from published and unpublished verified sources , representing > 750 different types of foods tested with the use of st and ard methods . The revised table also lists the glycemic load associated with the consumption of specified serving sizes of different foods The determine the effect of different foods on the blood glucose , 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers .  Blood glucose levels were measured over 2 h , and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose . The largest rises were seen with vegetables ( 70 + /- 5 % ) , followed by breakfast cereals ( 65 + /- 5 % ) , cereals and biscuits ( 60 + /- 3 % ) , fruit ( 50 + /- 5 % ) , dairy products ( 35 + /- 1 % ) , and dried legumes ( 31 + /- 3 % ) . A significant negative relationship was seen between fat ( p less than 0.01 ) and protein ( p less than 0.001 ) and postpr and ial glucose rise but not with fiber or sugar content The primary aim of the present study was to exp and the glycaemic index ( GI ) data base by determining the GI and insulin index values of thirty-nine foods containing sugars  in healthy adults . The second aim was to examine the hypothesis that glycaemic and insulin responses to foods which contain added sugar(s ) are higher than responses to foods containing naturally-occurring sugars . Eight healthy subjects drawn from a pool of eighteen consumed 50 g carbohydrate portions ( except 25 g carbohydrate portions for fruits ) of the test foods . The GI and insulin index were determined according to st and ardized methodology and expressed on a scale on which glucose = 100 . The median GI and insulin index values of all foods tested were 56 ( range 14 to 80 ) and 56 ( range 24 to 124 ) respectively . The median GI of the foods containing added sugars was similar to that of foods containing naturally-occurring sugars ( 58 v. 53 respectively , P = 0.08 ) . Likewise , the median insulin index of the foods containing added sugars was not significantly different from that of foods containing naturally-occurring sugars ( 61 v. 56 respectively , P = 0.16 ) . There was no evidence of ' rebound hypoglycaemia ' or excessive insulin secretion relative to the glucose response . We conclude that most foods containing sugars do not have a high GI . In addition , there is often no difference in responses between foods containing added sugars and those containing naturally-occurring sugars Objective : To determine the glycaemic index ( GI ) of various staple carbohydrate-rich foods in the UK diet , and to consider the factors influencing the GI of foods . Design : Subjects were served with 25 or 50 g portions of glucose on three occasions , followed by a selection of test foods providing an equal amount of available carbohydrate , in r and om order . Each test food was consumed by 10 subjects .  Capillary blood glucose levels were measured in the fasted state and over the 120 min following commencement of consumption of the foods . Setting : The study was carried out in a research institute ( MRC Human Nutrition Research , Cambridge , UK).Subjects : Forty-two healthy adult volunteers were studied . Methods : The GI values of 33 foods were measured according to the WHO/FAO recommended methodology . These foods included various breads , breakfast cereals , pasta , rice and potatoes , all of which were commercially available in the UK . Conclusions : The results illustrate a number of factors which are important in influencing the GI of a food , highlighting the importance of measuring the GI of a food , rather than assuming a previously published value for a similar food . This is useful both to research ers analysing dietary surveys or planning intervention studies , and also to health professionals advising individuals on their diets AIM To determine the glycaemic index values to a range of foods that are unique to New Zeal and , and those that are grown and /or manufactured locally . METHODS We determined the glycaemic index of 28 carbohydrate foods in both healthy subjects and those with type 2 diabetes . Venous blood sample s were collected over two to three hours , and the incremental area under the blood glucose curve was used to calculate glycaemic index values . RESULTS AND CONCLUSIONS This study has identified the glycaemic index values for a range of New Zeal and foods which will be clinical ly useful in the nutritional management of individuals with diabetes mellitus . People with diabetes are recommended to choose foods with a low glycaemic index which is associated with optimal blood glucose control and lipid levels The effect of plasma glucose on satiety and the capacity of carbohydrates to stimulate cholecystokinin ( CCK ) remain unclear . The aim of this study was to test the hypothesis that the magnitude of the postpr and ial plasma glucose and insulin response is inversely related to the CCK response and to subjective satiety .  Seven healthy , male volunteers consumed equal carbohydrate portions ( 0.5 g/kg body weight ) of six test meals ( Rice Bubbles , Sustain , Vita-Brits , All-Bran , porridge and white bread ) in r and om order after an overnight fast . An egg and bacon meal was consumed as a non-carbohydrate control providing 0.5 g protein/kg body weight . Serum CCK , plasma glucose and insulin and subjective satiety ( measured by a rating scale ) were assessed over 3 h and quantified using the glycaemic index ( GI ) , insulin index ( II ) , the peak satiety score and area under the incremental curve ( AUC ) . The observed GIs ( mean + /- SE ) ranged from 42.5 + /- 2.6 for All-Bran to 116.2 + /- 11.4 for Rice Bubbles , using white bread as the reference food ( GI = 100 ) . Peak satiety scores varied eightfold from 0.21 + /- 0.4 for Sustain to 1.64 + /- 0.4 for All-Bran . Significant inverse relationships were observed between the peak satiety score and both the glycaemic and insulin index of the seven meals ( r = -0.916 , p less than 0.001 and r = -0.926 , p less than 0.001 ) . A direct relationship was observed between satiety ( AUC ) and the CCK response ( AUC ) ( r = 0.73 p less than 0.01 ) . The results suggest that glycaemic and insulin responses to carbohydrate foods are inversely proportional to the CCK response and satiety The objective of the 
    Output:
    
The analysis establishes that differences in processing protocol s and cooking practice s modify the glycaemic response to foods made with whole-grain oats .
Smaller particle size and increased starch gelatinisation appear to increase the glycaemic response