human
***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: Aim : To evaluate whether the consumption of virgin argan oil ( VAO ) is associated with a change in serum lipids and reduces the risk of cardiovascular disease in healthy Moroccans . Methods : Sixty volunteers consumed butter ( 25 g/day ) during 2 weeks ( stabilization period ) and were r and omly divided into two groups : the treatment group received 25 g/day of VAO during 3 weeks ( intervention period ) , and the control group received 25 g/day of extra virgin olive oil ( EVO ) . Throughout the study , weight , blood pressure , and daily food intake were measured . Serum total cholesterol and low- and high-density lipoprotein cholesterol , triglycerides , and apolipoproteins A-I and B were measured at the end of each diet period . Results : Analysis of food intake showed that the daily diet is isocaloric for the butter regimen ( 2,537 ± 244 kcal/day ) as well as for the VAO and EVO regimens ( 2,561± 246 and 2,560 ± 253 kcal/day , respectively ) . Analysis of the lipid intake showed a reduction in saturated fatty acids  with VAO and EVO regimens ( 27 ± 1.4 and 26.4 ± 3.4 % , respectively ) as compared with the stabilization period ( 41.6 ± 2.4 % ) . The analysis of serum lipids showed a significant increase in high-density lipoprotein cholesterol and apolipoprotein A-I in both VAO group ( 8.4 % , p = 0.012 , and 5.2 % , p = 0.027 , respectively ) and EVO group ( 17.3 % , p = 0.001 , and 5.9 % , p = 0.036 , respectively ) . However , low-density lipoprotein cholesterol and apolipoprotein B ( 13.8 % , p = 0.037 , and 7.8 % , p = 0.039 , respectively ) decreased significantly only in EVO group as compared with the stabilization period , while triglycerides decreased significantly by 17.5 % ( p = 0.039 ) only in VAO group . Conclusion : These results confirm the cholesterol-lowering effect of EVO and show for the first time the triglyceride-lowering effect of VAO in men BACKGROUND Low-fat diets increase plasma triacylglycerol and decrease HDL-cholesterol concentrations , thereby potentially adversely affecting cardiovascular disease ( CVD ) risk . High-monounsaturated fatty acid ( MUFA ) , cholesterol-lowering diets do not raise triacylglycerol or lower HDL cholesterol , but little is known about how peanut products , a rich source of MUFAs , affect CVD risk . OBJECTIVE The present study compared the CVD risk profile of an Average American diet ( AAD ) with those of 4 cholesterol-lowering diets : an American Heart Association/National Cholesterol Education Program Step II diet and 3 high-MUFA diets [ olive oil ( OO ) , peanut oil ( PO ) , and peanuts and peanut butter ( PPB ) ] . DESIGN A r and omized , double-blind , 5-period crossover study design ( n = 22 ) was used to examine the effects of the diets on serum lipids and lipoproteins  : AAD [ 34 % fat ; 16 % saturated fatty acids ( SFAs ) , 11 % MUFAs ] , Step II ( 25 % fat ; 7 % SFAs , 12 % MUFAs ) , OO ( 34 % fat ; 7 % SFAs , 21 % MUFAs ) , PO ( 34 % fat ; 7 % SFAs , 17 % MUFAs ) , and PPB ( 36 % fat ; 8 % SFAs , 18 % MUFAs ) . RESULTS The high-MUFA diets lowered total cholesterol by 10 % and LDL cholesterol by 14 % . This response was comparable with that observed for the Step II diet . Triacylglycerol concentrations were 13 % lower in subjects consuming the high-MUFA diets and were 11 % higher with the Step II diet than with the AAD . The high-MUFA diets did not lower HDL cholesterol whereas the Step II diet lowered it by 4 % compared with the AAD . The OO , PO , and PPB diets decreased CVD risk by an estimated 25 % , 16 % , and 21 % , respectively , whereas the Step II diet lowered CVD risk by 12 % . CONCLUSION A high-MUFA , cholesterol-lowering diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile Twenty-one healthy normocholesterolemic young adults , men and women , completed a r and omized 30-d/30-d crossover comparison of the effect of palmolein and olive oil on plasma lipids . The subjects were free-living volunteers who changed to low-fat diets  to which one of the test oils was added ( used as a spread , for baking , or for frying ) in turn . Complete food records were kept throughout : the test oils were compared at 17 % of total dietary energy . Under the conditions of this experiment plasma total and low-density-lipoprotein ( LDL ) cholesterol were almost identical with the two oils , so that when the palmitic acid ( 16:0 ) in palm oil replaced oleic acid ( 18:1 ) in olive oil the expected increase in LDL cholesterol was not seen . These results indicate that 16:0 , though saturated , is not always a plasma cholesterol-raising fatty acid . Palmolein is rich in vitamin E , alpha-tocopherol , and especially tocotrienols , but the latter were barely detectable in plasma BACKGROUND Nutritional therapy is a cornerstone of diabetes management , but no epidemiologic studies have investigated the relation between specific dietary fatty acids and cholesterol and cardiovascular disease ( CVD ) risk  among diabetic patients . OBJECTIVE This study assessed the relation between specific dietary fatty acids and cholesterol and CVD risk among women with type 2 diabetes . DESIGN Among 5672 women with type 2 diabetes from the Nurses ' Health Study , diet was assessed prospect ively and up date d periodically .  Relative risks of CVD were estimated from Cox proportional hazards analysis after adjustment for potential confounders . RESULTS Between 1980 and 1998 , we identified 619 new cases of CVD ( nonfatal myocardial infa rct ion , fatal coronary heart disease , and stroke ) . The relative risk ( RR ) of CVD for an increase of 200 mg cholesterol/1000 kcal was 1.37 ( 95 % CI : 1.12 , 1.68 ; P = 0.003 ) . Each 5 % of energy intake from saturated fat , as compared with equivalent energy from carbohydrates , was associated with a 29 % greater risk of CVD ( RR : 1.29 ; 95 % CI : 1.02 , 1.63 ; P = 0.04 ) . The ratio of polyunsaturated to saturated fat ( P : S ) was inversely associated with the risk of fatal CVD . We estimated that replacement of 5 % of energy from saturated fat with equivalent energy from carbohydrates or monounsaturated fat was associated with a 22 % or 37 % lower risk of CVD , respectively . CONCLUSIONS A higher intake of cholesterol and saturated fat and a low P : S were related to increased CVD risk among women with type 2 diabetes . Among diabetic persons , replacement of saturated fat with monounsaturated fat may be more effective in lowering CVD risk than is replacement with carbohydrates To evaluate which dietary fat may provide the best response in terms of plasma lipids and lipoproteins and also of platelet aggregability and superoxide formation by white blood cells , 12 type II patients were r and omly allocated to three different diets , which provided polyunsaturated fatty acids ( corn oil ) , monounsaturated fatty acids ( olive oil ) , and a supplementation of ethyl esters of n-3 fatty acids to a prudent diet . Olive oil and , more significantly , n-3 ethyl esters lowered total cholesterol best ( -2.2 % and -5.8 % , respectively ) ; the latter diet , as expected , also significantly lowered triglyceridemia ( -21.4 % ) . The corn-oil diet exerted a small , statistically significant reduction of high-density-lipoprotein cholesterol ( HDL ) ( -4.3 % ) , and it also lowered plasma total apo B concentrations ( -3.8 % ) . n-3 ethyl esters significantly raised both total ( + 3.1 % ) and particularly HDL2 cholesterol ( + 24 % ) . Platelet reactivity was insignificantly reduced by the three regimens , but all three significantly reduced thrombin-stimulated formation of thromboxane B2 . Finally , only the n-3 fatty acid supplementation significantly reduced O2- generation by adherent monocytes . Dietary unsaturated fatty acids are generally effective on the plasma lipid and lipoproteins in type II patients , but significant differences may be found between the three tested regimens The aim of the present study was to determine the effect of long-term optional intake of vegetable oils ( canola , grape seed , corn ) and yogurt butter on the serum , liver and muscle cholesterol status .  Twenty-five male Wistar rats were r and omly categorized into five groups ( n=5 ) as follows : control , canola oil , grape seed oil , corn oil and manually prepared yogurt butter . In each group , 24h two bottle choice ( oil and water ) tests were performed for 10 weeks . Serum cholesterol values showed a trend to decrease in grape seed oil , corn oil and yogurt butter groups compared to the control . Optional intake of yogurt butter made a significant increase in HDL-C values ( 42.34+/-9.98 mg/dL ) yet decrease in LDL-C values ( 11.68+/-2.06 mg/dL ) compared to the corresponding control ( 19.07+/-3.51 ; 30.96+/-6.38 mg/dL , respectively ) . Furthermore , such findings were concomitant with a significant decrease in the liver TC levels ( 1.75+/-0.31 mg/g liver ) and an increase in the muscle TC levels ( 1.85+/-0.32 mg/g liver ) compared to the corresponding control ( 2.43+/-0.31 ; 0.94+/-0.14 mg/g liver , respectively ) . Optional intake of manually prepared yogurt butter has more beneficial effects on serum lipoprotein cholesterol values with some alterations in the liver and muscle cholesterol states than the vegetable oils OBJECTIVE To evaluate the effects of a trans fat-free monounsaturated fatty acid-rich vegetable oil ( NuSun sunflower oil , National Sunflower Association , Bismark , ND ) that is a good source of polyunsaturated fatty acids ( PUFA ) and low in saturated fatty acids on lipid and lipoprotein levels and oxidative stress . DESIGN A double-blinded , r and omized , three period crossover , controlled feeding study . SUBJECTS/ SETTING Thirty-one men ( n=12 ) and women ( n=19 ) with moderate hypercholesterolemia who were 25 to 64 years of age . INTERVENTION Experimental diets provided 30 % fat ( olive oil or NuSun sunflower oil contributed one half of the total fat ) , 8.3 % vs 7.9 % saturated fatty acid , 17.2 % vs 14.2 % monounsaturated fatty acid , and 4.3 % vs. 7.7 % PUFA ( olive oil and NuSun sunflower oil , respectively ) , and 294 mg cholesterol . The control diet was an average American diet ( 34 % fat , 11.2 % saturated fatty acid , 14.9 % monounsaturated fatty acid , 7.8 % PUFA ) . Subjects consumed each diet for 4 weeks with a 2-week compliance break before crossing over to another diet . MAIN OUTCOME MEASURES Lipid and lipoprotein levels were measured , and measures of oxidative stress , including lag time , rate of oxidation , total dienes , and lipid hydroperoxides , were assessed . STATISTICAL ANALYSIS The mixed model procedure was used to test for main effects of diet , feeding period , and order of diets . Tukey-Kramer adjusted P values were used to determine diet effects . RESULTS The NuSun sunflower oil diet decreased both total and low-density lipoprotein cholesterol levels compared with the average American diet and the olive oil diet . There was no effect of the olive oil diet compared with the average American diet . Total cholesterol decreased 4.7 % and low-density lipoprotein cholesterol decreased 5.8 % on the NuSun sunflower oil diet vs the average American diet . There was no effect of the experimental diets on trig 
    Output:
    
agent
There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion : This meta- analysis suggested that OO consumption decreased serum TC , LDL-c , and TG less but increased HDL-c more than other plant oils
***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: Aim : To evaluate whether the consumption of virgin argan oil ( VAO ) is associated with a change in serum lipids and reduces the risk of cardiovascular disease in healthy Moroccans . Methods : Sixty volunteers consumed butter ( 25 g/day ) during 2 weeks ( stabilization period ) and were r and omly divided into two groups : the treatment group received 25 g/day of VAO during 3 weeks ( intervention period ) , and the control group received 25 g/day of extra virgin olive oil ( EVO ) . Throughout the study , weight , blood pressure , and daily food intake were measured . Serum total cholesterol and low- and high-density lipoprotein cholesterol , triglycerides , and apolipoproteins A-I and B were measured at the end of each diet period . Results : Analysis of food intake showed that the daily diet is isocaloric for the butter regimen ( 2,537 ± 244 kcal/day ) as well as for the VAO and EVO regimens ( 2,561± 246 and 2,560 ± 253 kcal/day , respectively ) . Analysis of the lipid intake showed a reduction in saturated fatty acids  with VAO and EVO regimens ( 27 ± 1.4 and 26.4 ± 3.4 % , respectively ) as compared with the stabilization period ( 41.6 ± 2.4 % ) . The analysis of serum lipids showed a significant increase in high-density lipoprotein cholesterol and apolipoprotein A-I in both VAO group ( 8.4 % , p = 0.012 , and 5.2 % , p = 0.027 , respectively ) and EVO group ( 17.3 % , p = 0.001 , and 5.9 % , p = 0.036 , respectively ) . However , low-density lipoprotein cholesterol and apolipoprotein B ( 13.8 % , p = 0.037 , and 7.8 % , p = 0.039 , respectively ) decreased significantly only in EVO group as compared with the stabilization period , while triglycerides decreased significantly by 17.5 % ( p = 0.039 ) only in VAO group . Conclusion : These results confirm the cholesterol-lowering effect of EVO and show for the first time the triglyceride-lowering effect of VAO in men BACKGROUND Low-fat diets increase plasma triacylglycerol and decrease HDL-cholesterol concentrations , thereby potentially adversely affecting cardiovascular disease ( CVD ) risk . High-monounsaturated fatty acid ( MUFA ) , cholesterol-lowering diets do not raise triacylglycerol or lower HDL cholesterol , but little is known about how peanut products , a rich source of MUFAs , affect CVD risk . OBJECTIVE The present study compared the CVD risk profile of an Average American diet ( AAD ) with those of 4 cholesterol-lowering diets : an American Heart Association/National Cholesterol Education Program Step II diet and 3 high-MUFA diets [ olive oil ( OO ) , peanut oil ( PO ) , and peanuts and peanut butter ( PPB ) ] . DESIGN A r and omized , double-blind , 5-period crossover study design ( n = 22 ) was used to examine the effects of the diets on serum lipids and lipoproteins  : AAD [ 34 % fat ; 16 % saturated fatty acids ( SFAs ) , 11 % MUFAs ] , Step II ( 25 % fat ; 7 % SFAs , 12 % MUFAs ) , OO ( 34 % fat ; 7 % SFAs , 21 % MUFAs ) , PO ( 34 % fat ; 7 % SFAs , 17 % MUFAs ) , and PPB ( 36 % fat ; 8 % SFAs , 18 % MUFAs ) . RESULTS The high-MUFA diets lowered total cholesterol by 10 % and LDL cholesterol by 14 % . This response was comparable with that observed for the Step II diet . Triacylglycerol concentrations were 13 % lower in subjects consuming the high-MUFA diets and were 11 % higher with the Step II diet than with the AAD . The high-MUFA diets did not lower HDL cholesterol whereas the Step II diet lowered it by 4 % compared with the AAD . The OO , PO , and PPB diets decreased CVD risk by an estimated 25 % , 16 % , and 21 % , respectively , whereas the Step II diet lowered CVD risk by 12 % . CONCLUSION A high-MUFA , cholesterol-lowering diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile Twenty-one healthy normocholesterolemic young adults , men and women , completed a r and omized 30-d/30-d crossover comparison of the effect of palmolein and olive oil on plasma lipids . The subjects were free-living volunteers who changed to low-fat diets  to which one of the test oils was added ( used as a spread , for baking , or for frying ) in turn . Complete food records were kept throughout : the test oils were compared at 17 % of total dietary energy . Under the conditions of this experiment plasma total and low-density-lipoprotein ( LDL ) cholesterol were almost identical with the two oils , so that when the palmitic acid ( 16:0 ) in palm oil replaced oleic acid ( 18:1 ) in olive oil the expected increase in LDL cholesterol was not seen . These results indicate that 16:0 , though saturated , is not always a plasma cholesterol-raising fatty acid . Palmolein is rich in vitamin E , alpha-tocopherol , and especially tocotrienols , but the latter were barely detectable in plasma BACKGROUND Nutritional therapy is a cornerstone of diabetes management , but no epidemiologic studies have investigated the relation between specific dietary fatty acids and cholesterol and cardiovascular disease ( CVD ) risk  among diabetic patients . OBJECTIVE This study assessed the relation between specific dietary fatty acids and cholesterol and CVD risk among women with type 2 diabetes . DESIGN Among 5672 women with type 2 diabetes from the Nurses ' Health Study , diet was assessed prospect ively and up date d periodically .  Relative risks of CVD were estimated from Cox proportional hazards analysis after adjustment for potential confounders . RESULTS Between 1980 and 1998 , we identified 619 new cases of CVD ( nonfatal myocardial infa rct ion , fatal coronary heart disease , and stroke ) . The relative risk ( RR ) of CVD for an increase of 200 mg cholesterol/1000 kcal was 1.37 ( 95 % CI : 1.12 , 1.68 ; P = 0.003 ) . Each 5 % of energy intake from saturated fat , as compared with equivalent energy from carbohydrates , was associated with a 29 % greater risk of CVD ( RR : 1.29 ; 95 % CI : 1.02 , 1.63 ; P = 0.04 ) . The ratio of polyunsaturated to saturated fat ( P : S ) was inversely associated with the risk of fatal CVD . We estimated that replacement of 5 % of energy from saturated fat with equivalent energy from carbohydrates or monounsaturated fat was associated with a 22 % or 37 % lower risk of CVD , respectively . CONCLUSIONS A higher intake of cholesterol and saturated fat and a low P : S were related to increased CVD risk among women with type 2 diabetes . Among diabetic persons , replacement of saturated fat with monounsaturated fat may be more effective in lowering CVD risk than is replacement with carbohydrates To evaluate which dietary fat may provide the best response in terms of plasma lipids and lipoproteins and also of platelet aggregability and superoxide formation by white blood cells , 12 type II patients were r and omly allocated to three different diets , which provided polyunsaturated fatty acids ( corn oil ) , monounsaturated fatty acids ( olive oil ) , and a supplementation of ethyl esters of n-3 fatty acids to a prudent diet . Olive oil and , more significantly , n-3 ethyl esters lowered total cholesterol best ( -2.2 % and -5.8 % , respectively ) ; the latter diet , as expected , also significantly lowered triglyceridemia ( -21.4 % ) . The corn-oil diet exerted a small , statistically significant reduction of high-density-lipoprotein cholesterol ( HDL ) ( -4.3 % ) , and it also lowered plasma total apo B concentrations ( -3.8 % ) . n-3 ethyl esters significantly raised both total ( + 3.1 % ) and particularly HDL2 cholesterol ( + 24 % ) . Platelet reactivity was insignificantly reduced by the three regimens , but all three significantly reduced thrombin-stimulated formation of thromboxane B2 . Finally , only the n-3 fatty acid supplementation significantly reduced O2- generation by adherent monocytes . Dietary unsaturated fatty acids are generally effective on the plasma lipid and lipoproteins in type II patients , but significant differences may be found between the three tested regimens The aim of the present study was to determine the effect of long-term optional intake of vegetable oils ( canola , grape seed , corn ) and yogurt butter on the serum , liver and muscle cholesterol status .  Twenty-five male Wistar rats were r and omly categorized into five groups ( n=5 ) as follows : control , canola oil , grape seed oil , corn oil and manually prepared yogurt butter . In each group , 24h two bottle choice ( oil and water ) tests were performed for 10 weeks . Serum cholesterol values showed a trend to decrease in grape seed oil , corn oil and yogurt butter groups compared to the control . Optional intake of yogurt butter made a significant increase in HDL-C values ( 42.34+/-9.98 mg/dL ) yet decrease in LDL-C values ( 11.68+/-2.06 mg/dL ) compared to the corresponding control ( 19.07+/-3.51 ; 30.96+/-6.38 mg/dL , respectively ) . Furthermore , such findings were concomitant with a significant decrease in the liver TC levels ( 1.75+/-0.31 mg/g liver ) and an increase in the muscle TC levels ( 1.85+/-0.32 mg/g liver ) compared to the corresponding control ( 2.43+/-0.31 ; 0.94+/-0.14 mg/g liver , respectively ) . Optional intake of manually prepared yogurt butter has more beneficial effects on serum lipoprotein cholesterol values with some alterations in the liver and muscle cholesterol states than the vegetable oils OBJECTIVE To evaluate the effects of a trans fat-free monounsaturated fatty acid-rich vegetable oil ( NuSun sunflower oil , National Sunflower Association , Bismark , ND ) that is a good source of polyunsaturated fatty acids ( PUFA ) and low in saturated fatty acids on lipid and lipoprotein levels and oxidative stress . DESIGN A double-blinded , r and omized , three period crossover , controlled feeding study . SUBJECTS/ SETTING Thirty-one men ( n=12 ) and women ( n=19 ) with moderate hypercholesterolemia who were 25 to 64 years of age . INTERVENTION Experimental diets provided 30 % fat ( olive oil or NuSun sunflower oil contributed one half of the total fat ) , 8.3 % vs 7.9 % saturated fatty acid , 17.2 % vs 14.2 % monounsaturated fatty acid , and 4.3 % vs. 7.7 % PUFA ( olive oil and NuSun sunflower oil , respectively ) , and 294 mg cholesterol . The control diet was an average American diet ( 34 % fat , 11.2 % saturated fatty acid , 14.9 % monounsaturated fatty acid , 7.8 % PUFA ) . Subjects consumed each diet for 4 weeks with a 2-week compliance break before crossing over to another diet . MAIN OUTCOME MEASURES Lipid and lipoprotein levels were measured , and measures of oxidative stress , including lag time , rate of oxidation , total dienes , and lipid hydroperoxides , were assessed . STATISTICAL ANALYSIS The mixed model procedure was used to test for main effects of diet , feeding period , and order of diets . Tukey-Kramer adjusted P values were used to determine diet effects . RESULTS The NuSun sunflower oil diet decreased both total and low-density lipoprotein cholesterol levels compared with the average American diet and the olive oil diet . There was no effect of the olive oil diet compared with the average American diet . Total cholesterol decreased 4.7 % and low-density lipoprotein cholesterol decreased 5.8 % on the NuSun sunflower oil diet vs the average American diet . There was no effect of the experimental diets on trig 
    Output:
    