***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: OBJECTIVE Evaluate the effect of high-oleic and conventional peanuts within a hypocaloric-diet on energy metabolism and body composition . METHODS This 4-week r and omized clinical trial included males with BMI of 29.7 ± 2.4 kg m(-2 ) and aged between 18 and 50 years . Participants were assigned to the groups : control ( CT , n = 22 ) that followed a hypocaloric-diet ; conventional peanuts ( CVP , n = 22 ) or high-oleic peanuts ( HOP , n = 21 ) that received the hypocaloric-diet including ( not adding ) 56 g day(-1 ) of peanuts  . Glucose , fat oxidation , and body fatness and lean mass were the main outcomes . RESULTS Body weight and composition did not differ between groups . However , within group total body fat ( kg ) reduced with CVP and HOP , with a significant decrease in body fat percentage in HOP . While total lean mass ( kg ) decreased in CT , total lean mass ( % ) increased in HOP . Truncal lean mass decreased in the CT . At baseline , HOP had greater postpr and ial fat oxidation than the CVP . After 4-weeks , fasting fat oxidation increased in CVP and HOP . Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition . CONCLUSION Regular peanut consumption , especially the high-oleic type , within a hypocaloric-diet increased fat oxidation and reduced body fatness in overweigh and obese men BACKGROUND Data concerning the long-term association between nut consumption and weight change in a free-living population are sparse . OBJECTIVE The objective was to determine the relation between nut consumption and long-term weight change . DESIGN The participants were 51,188 women in the Nurses ' Health Study II aged 20 - 45 y , who had no cardiovascular disease , diabetes , or cancer . We prospect ively evaluated the dietary intake of nuts and subsequent weight changes from 1991 to 1999 . RESULTS Women who reported eating nuts > or = 2 times/wk had slightly less mean ( + /- SE ) weight gain ( 5.04 + /- 0.12 kg ) than did women who rarely ate nuts ( 5.55 + /- 0.04 kg ) ( P for trend < 0.001 ) . For the same comparison , when total nut consumption was subdivided into peanuts and tree nuts , the results were similar ( ie , less weight gain in women eating either peanuts or tree nuts > or = 2 times/wk ) . The results were similar in normal-weight , overweight , and obese participants . In multivariate analyses in which lifestyle and other dietary factors were controlled for , we found that greater nut consumption ( > or = 2 times/wk compared with never/almost never ) was associated with a slightly lower risk of obesity ( hazard ratio : 0.77 ; 95 % CI : 0.57 , 1.02 ; P for trend = 0.003 ) . CONCLUSIONS Higher nut consumption was not associated with greater body weight gain during 8 y of follow-up in healthy middle-aged women . Instead , it was associated with a slightly lower risk of weight gain and obesity . The results of this study suggest that incorporating nuts into diets does not lead to greater weight gain and may help weight control Regular nut consumption is associated with lower adiposity and reduced weight gain in adulthood . Walnut feeding studies have observed minimal effect on body weight despite potential additional energy intake . Several mechanisms may explain why consuming nuts promotes weight control , including increased early phase satiety , possibly reflected in postpr and ial response of gastrointestinal and pancreatic peptides hypothesized to affect appetite . The purpose of this study was to compare postpr and ial insulin , glucagon and gastrointestinal peptide response and satiety following a meal with ~54 % of energy from walnuts or cream cheese , using a within-subject crossover study design in overweight/obese adults ( N = 28 ) . Sixty minutes after the walnut-containing meal , glucagon-like peptide-1 was lower than after the reference meal ( p=0.0433 ) , and peptide YY , cholecystokinin and ghrelin did not differ after the two meals . Sixty and 120 min after the walnut-containing meal , pancreatic polypeptide ( p = 0.0014 and p = 0.0002 ) and glucose-dependent insulinotropic peptide ( p < 0.0001 and p = 0.0079 ) were lower than after the reference meal , and 120 min after the walnut-containing meal , glucagon was higher ( p=0.0069 ) . Insulin and C-peptide increased at 60 min in response to both meals but were lower at 120 min after the walnut-containing meal ( p=0.0349 and 0.0237 , respectively ) . Satiety measures were similar after both meals . These findings fail to support the hypothesis that acute postpr and ial gastrointestinal peptide response to a walnut-containing meal contributes to increased satiety . However , inclusion of walnuts attenuated the postpr and ial insulin response , which may contribute to the more favorable lipid profile observed in association with regular walnut consumption Nut consumption is associated with a reduced risk of type 2 diabetes mellitus ( T2DM ) . The aim of the present study was to assess the effects of adding peanuts ( whole or peanut butter ) on first ( 0 - 240 min)- and second ( 240 - 490 min)-meal glucose metabolism and selected gut satiety hormone responses , appetite ratings and food intake in obese women with high T2DM risk . A group of fifteen women participated in a r and omised cross-over clinical trial in which 42·5 g of whole peanuts without skins ( WP ) , peanut butter ( PB ) or no peanuts ( control ) were added to a 75 g available carbohydrate-matched breakfast meal . Postpr and ial concentrations ( 0 - 490 min ) of glucose , insulin , NEFA , glucagon-like peptide-1 ( GLP-1 ) , peptide YY ( PYY ) , cholecystokinin ( CCK ) , appetitive sensations and food intake were assessed after breakfast treatments and a st and ard lunch . Postpr and ial NEFA incremental AUC ( IAUC ) ( 0 - 240 min ) and glucose IAUC ( 240 - 490 min ) responses were lower for the PB breakfast compared with the control breakfast . Insulin concentrations were higher at 120 and 370 min after the PB consumption than after the control consumption . Desire-to-eat ratings were lower , while PYY , GLP-1 and CCK concentrations were higher after the PB intake compared with the control intake . WP led to similar but non-significant effects . The addition of PB to breakfast moderated postpr and ial glucose and NEFA concentrations , enhanced gut satiety hormone secretion and reduced the desire to eat . The greater bioaccessibility of the lipid component in PB is probably responsible for the observed incremental post-ingestive responses between the nut forms . Inclusion of PB , and probably WP , to breakfast may help to moderate glucose concentrations and appetite in obese women Nuts have high energy and fat contents , but nut intake does not promote weight gain or obesity , which may be partially explained by their proposed high satiety value . The primary aim of this study was to assess the effects of consuming almonds versus a baked food on postpr and ial appetite and neural responses to visual food stimuli . Twenty-two adults ( 19 women and 3 men ) with a BMI between 25 and 40 kg/m2 completed the current study during a 12-week behavioral weight loss intervention . Participants consumed either 28 g of whole , lightly salted roasted almonds or a serving of a baked food with equivalent energy and macronutrient contents in r and om order on two testing days prior to and at the end of the intervention . Pre- and postpr and ial appetite ratings and functional magnetic resonance imaging scans were completed on all four testing days . Postpr and ial hunger , desire to eat , fullness , and neural responses to visual food stimuli were not different following consumption of almonds and the baked food , nor were they influenced by weight loss . These results support energy and macronutrient contents as principal determinants of postpr and ial appetite and do not support a unique satiety effect of almonds independent of these variables Purpose Almonds have shown to beneficially modify some cardiovascular risk factors in clinical trials conducted in diverse ethnic population s but this relationship has never been tested in Koreans . Thus , we tested the impact of almonds consumed as a snack within the context of a typical Korean diet on cardiovascular risk factors . Methods We conducted a r and omized , crossover trial in a free-living setting with a 2-week run-in period , two 4-week intervention phases , and a 2-week washout period between interventions . Eighty four overweight/obese participants ( 11 M/73 F ; 52.4 ± 0.6 year ; 25.4 ± 0.22 kg/m2 ) consumed either 56 g of almonds or isocaloric cookies daily for 4 weeks . Results Mean % daily energy intake at baseline was 64.8 , 21.3 , and 14.9 % from carbohydrate , fat , and protein , respectively . The addition of 56 g of almonds daily decreased carbohydrate energy to 55.0 % , increased fat to 32.0 % , and maintained protein at 14.7 % . Consuming the almonds increased intake of MUFA by 192.3 % , PUFA by 84.5 % , vitamin E by 102.7 % , and dietary fiber by 11.8 % and decreased % energy from carbohydrate by 14.1 % . Total caloric intake was increased by the almonds , but body weight , waist circumference , and body composition were not affected . Almonds  in overweight and obese Korean adults  decreased TC , LDL-C , and non-HDL-C by 5.5 , 4.6 , and 6.4 % , respectively , compared to the cookie control ( P ≤ 0.05 ) . Almonds  increased plasma α-tocopherol by 8.5 % ( P ≤ 0.05 ) from the baseline and tended to increase its value as compared to cookies ( P = 0.055 ) . Neither the almonds nor cookies altered plasma protein carbonyls , MDA or oxLDL . Of serum inflammatory markers , IL-10 was decreased by almond intake ( P ≤ 0.05 ) , and ICAM-1 , IL-1β , and IL-6 tended to be lower with almonds , compared to the cookies . Conclusions Almonds at 56 g/day consumed as a snack favorably modified the Korean diet by increasing MUFA , PUFA , vitamin E , and dietary fiber intake and decreasing % energy intake from carbohydrate . Almonds also enhanced plasma α-tocopherol status and serum TC and LDL-C in overweight and obese Koreans . Thus , including almonds in typical Korean diets as a snack can help healthy overweight/obese individuals  improve nutritional status and reduce their risk for CVD Nut consumption has been associated with reduced coronary heart disease ( CHD ) risk . In addition to cholesterol-lowering properties , almonds have been shown to lower oxidized LDL concentrations . However , little is known regarding their effects on other markers of oxidative stress . The dose-response effects of whole almonds , taken as snacks , were compared with low-saturated fat ( < 5 % energy ) whole-wheat muffins ( control ) in the therapeutic diets of hyperlipidemic subjects . In a r and omized crossover study , 27 hyperlipidemic men and women consumed 3 isoenergetic ( mean 423 kcal/d or 1770 kJ/d ) supplements each for 1 mo . Supplements consisted of full-dose almonds ( 73 + /- 3 g/d ) , half-dose almonds plus half-dose muffins ( half-dose almonds ) , and full-dose muffins ( control ) . Subjects were assessed at wk 0 , 2 and 4 . Mean body weights differed < or = 300 g between treatments , although the weight loss on the half-dose almond treatment was greater than on the control ( P < 0.01 ) . At 4 wk , the full-dose almonds reduced serum concentrations of malondialdehyde ( MDA ) ( P = 0.040 ) and creatinine-adjusted urinary isoprostane output ( P = 0.026 ) compared with the control . Serum concentrations of alpha- or gamma-tocopherol , adjusted or unadjusted for total cholesterol , were not affected by the treatments . Almond antioxidant activity was demonstrated by their effect on 2 biomarkers of lipid peroxidation , serum MDA and urinary isoprostanes , and supports the previous finding that almonds reduced oxidation of LDL-C. Antioxidant activity provides an additional possible mechanism , in addition to lowering cholesterol , that may account for the reduction in CHD risk with nut consumption The aim of the study was to evaluate the effect of preloads differing in fatty acid composition , content , and delivery form on ac 
    Output:
    
Nuts did not affect sense of fullness and weight in the overall estimate .
Subgroup analysis based on participants ’ BMI revealed that energy intake of overweight/obese individuals  was increased following nut consumption while such effect was not observed in normal weight participants .
In conclusion , pooled estimates of available clinical trials showed increased energy intake  following nut consumption in overweight/obese individuals but not in persons with normal weight .
Nut consumption was associated with decreased hunger but no effect was observed on fullness and weight