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: Clinical studies have shown that fiber consumption facilitates weight loss and improves lipid profiles ; however , the beneficial effects of high fermentable fiber low glycemic index ( GI ) diets under conditions of weight maintenance are unclear . In the Legume Inflammation Feeding Experiment , a r and omized controlled cross-over feeding study , 64 middle-aged men who had undergone colonoscopies within the previous 2 years received both a healthy American ( HA ) diet ( no legume consumption , fiber consumption = 9 g/1,000 kcal , and GI = 69 ) and a legume enriched ( 1.5 servings/1,000 kcal ) , high fiber ( 21 g/1,000 kcal ) , low GI ( GI = 38 ) diet ( LG ) in r and om order . Diets were isocaloric and controlled for macronutrients including saturated fat ; they were consumed each for 4 weeks with a 2–4 week break separating dietary treatments . Compared to the HA diet , the LG diet led to greater declines in both fasting serum total cholesterol ( TC ) and low density lipoprotein cholesterol ( LDL-C ) ( P < 0.001 and P < 0.01 , respectively ) . Insulin-resistant ( IR ) subjects had greater reductions in high density lipoprotein cholesterol ( HDL-C ; P < 0.01 ) , and triglycerides (TAG)/HDL-C ( P = 0.02 ) after the LG diet , compared to the HA diet . Insulin-sensitive ( IS ) subjects had greater reductions in TC ( P < 0.001 ) , LDL-C ( P < 0.01 ) , TC/HDL-C ( P < 0.01 ) , and LDL-C/HDL-C ( P = 0.02 ) after the LG diet , compared to the HA diet . In conclusion , a high legume , high fiber , low GI diet  improves serum lipid profiles in men , compared to a healthy American diet . However , IR individuals do not achieve the full benefits of the same diet on cardiovascular disease ( CVD ) lipid risk factors Dried beans lower serum lipid concentrations in healthy and hyperlipidemic subjects . To determine the effects of canned beans on serum lipid concentrations , 24 hyperlipidemic men ate one of three bean diets for 21 d in a metabolic ward . Diets A and B included 227 g canned beans ( 120 g beans with 107 g tomato sauce ) daily , in a single dose for diet A and in a divided dose for diet B. Diet C included 182 g canned beans ( 162 g beans with 20 g tomato sauce ) daily in a divided dose . All bean diets combined lowered serum cholesterol and triglyceride concentrations 10.4 % ( p less than 0.001 ) and 10.8 % ( p less than 0.025 ) , respectively . Diet B was as effective as diet C , and the groups on those diets had greater cholesterol reductions than did the group on diet A. Serum cholesterol reduction was positively correlated ( p less than 0.01 ) with intake of total dietary fiber and soluble fiber . The ratios of low- to high-density-lipoprotein cholesterol remained constant for all groups . Body weight decreased 1.0 - 1.5 kg for all groups despite constant energy intakes . Canned beans may make an important contribution to hyperlipidemia management Beans improve serum lipids and may reduce the risk of colon cancer by increasing colonic SCFA formation . We assessed whether pinto bean consumption affects in vitro fecal bacterial fermentation and production of SCFA , colonic bacterial population s , and serum lipids .  Adults grouped as premetabolic syndrome ( pre-MetSyn ) ( n = 40 ) or controls ( n = 40 ) were r and omly assigned to consume either a bean entrée [ 1/2 cup ( 130 g ) of dried , cooked pinto beans ] or an isocaloric chicken soup entrée daily for 12 wk . Measurements included in vitro fecal fermentation of various resistant starch substrates , fecal bacterial speciation , and blood lipids . When expressed as a difference between baseline and treatment , propionate production from fecal material fermented in vitro with bean flour was higher ( P < 0.02 ) in volunteers consuming beans  than in those consuming soup . During the treatment period alone , bean consumption did not affect propionic acid production with any substrate but lowered ( P < 0.02 ) butyric acid production when cornstarch was the substrate . In all volunteers , bean consumption decreased fecal production of isovaleric ( P < 0.05 ) and isobutyric ( P < 0.002 ) acids from cornstarch by as much as 50 % . Of the bacterial population s tested , only Eubacterium limosum was affected by bean consumption and was approximately 50 % lower than in those consuming soup . Beans lowered serum total cholesterol ( P < 0.014 ) by approximately 8 % in the controls and 4 % in the pre-MetSyn group . Bean consumption lowered serum HDL-cholesterol ( P < 0.05 ) and LDL-cholesterol ( P < 0.05 ) in both groups without affecting serum triglycerides , VLDL cholesterol , or glucose . This study provides evidence that bean consumption can improve lipid profiles associated with cardiovascular disease , but does not clearly confer health benefits related to colon cancer risk Background : Regular consumption of diets with increased protein or fibre intakes may benefit body weight and composition and cardiovascular disease risk factors .  Lupin flour is a novel food ingredient high in protein and fibre . Objective : To investigate the effects of a lupin-enriched diet , during and following energy restriction , on body weight and composition and cardiovascular disease risk factors  in overweight individuals . Design : Participants ( n=131 ) were recruited to a 12-month parallel- design trial . They were r and omly assigned to consume lupin-enriched foods or matching high-carbohydrate control foods . All participants underwent 3 months of weight loss , 1 month of weight stabilization and 8 months of weight maintenance . Body weight and composition and cardiovascular disease risk factors were assessed at baseline , 4 and 12 months . Results : Lupin , relative to control , did not significantly influence ( mean difference ( 95 % CI ) ) weight loss at 4 months ( 0.1 kg ( −1.2 , 1.4 ) ) and 12 months ( −0.6 kg ( −2.0 , 0.8 ) ) , maintenance of weight loss from 4 to 12 months ( −0.7 kg ( −1.83 , 0.48 ) ) or measures of body fat and fat-free mass . Relative to control , 24-h ambulatory systolic ( −1.3 mm Hg ( −2.4 , −0.3 ) , P=0.016 ) and diastolic ( −1.0 mm Hg ( −1.9 , −0.2 ) , P=0.021 ) blood pressures were lower at 12 months but not at 4 months ; fasting insulin concentrations and homeostasis model assessment ( HOMA ) scores were significantly lower at 4 months ( −1.2 mU l–1 ( −1.3 , −1.1 ) , P=0.004 and −0.6 units ( −1.0 , −0.19 ) , P=0.004 ) and 12 months ( −1.3 mU l–1 ( −1.4 , −1.1 ) , P<0.001 and −0.7 units ( −1.1 , −0.24 ) , P=0.002 ) . Conclusions : A diet higher in protein and fibre derived from lupin-enriched foods does not enhance weight loss or improve the maintenance of weight loss . However , such a diet may provide cardiovascular health benefits in terms of insulin sensitivity and blood pressure Flaws in the design , conduct , analysis , and reporting of r and omised trials can cause the effect of an intervention to be underestimated or overestimated . The Cochrane Collaboration ’s tool for assessing risk of bias aims to make the process clearer and more BACKGROUND Legumes , including beans , chickpeas , and lentils , are among the lowest glycemic index ( GI ) foods and have been recommended in national diabetes mellitus ( DM ) guidelines . Yet , to our knowledge , they have never been used specifically to lower the GI of the diet . We have therefore undertaken a study of low-GI foods in type 2 DM with a focus on legumes in the intervention . METHODS A total of 121 participants with type 2 DM were r and omized to either a low-GI legume diet that encouraged participants to increase legume intake by at least 1 cup per day , or to increase insoluble fiber by consumption of whole wheat products , for 3 months . The primary outcome was change in hemoglobin A1c ( HbA1c ) values with calculated coronary heart disease ( CHD ) risk score as a secondary outcome . RESULTS The low-GI legume diet reduced HbA1c values by -0.5 % ( 95 % CI , -0.6 % to -0.4 % ) and the high wheat fiber diet reduced HbA1c values by -0.3 % ( 95 % CI , -0.4 % to -0.2 % ) . The relative reduction in HbA1c values after the low-GI legume diet was greater than after the high wheat fiber diet by -0.2 % ( 95 % CI , -0.3 % to -0.1 % ; P < .001 ) . The respective CHD risk reduction on the low-GI legume diet was -0.8 % ( 95 % CI , -1.4 % to -0.3 % ; P = .003 ) , largely owing to a greater relative reduction in systolic blood pressure on the low-GI legume diet compared with the high wheat fiber diet ( -4.5 mm Hg ; 95 % CI , -7.0 to -2.1 mm Hg ; P < .001 ) . CONCLUSION Incorporation of legumes as part of a low-GI diet improved both glycemic control and reduced calculated CHD risk score in type 2 DM Background : Lupin kernel flour ( LKF ) is a novel food ingredient that is high in protein and fibre . We have previously shown that partial substitution of refined wheat-derived carbohydrate in bread with protein and fibre from LKF can reduce appetite and energy intake acutely . In addition , several studies have suggested that lupin may reduce cholesterol concentrations and benefit glucose and insulin metabolism . Aim : The aim of this study was to investigate the effects on body weight and composition and blood lipids , glucose and insulin of an ad libitum LKF-enriched diet higher in dietary protein and fibre . Subjects and methods : A total of 88 overweight and obese men and women were recruited for a 16-week parallel- design r and omized controlled trial . Participants replaced 15–20 % of their usual daily energy intake with white bread ( control ) or LKF-enriched bread ( lupin ) in an ad libitum diet . Measurements of body weight and composition , and fasting blood biochemical measurements were performed at baseline and 16 weeks . The primary analysis included 74 participants ( 37 per group ) who completed the intervention . Results : At baseline , mean ( ±s.d . ) body mass index and total cholesterol were 30.6±3.5 kg m−2 and 5.37±0.94 mmol l−1 , respectively . Estimated ( mean between-group difference ( 95 % confidence interval ) ) protein ( 13.7 ( 2.28 , 25.0 ) g per day ) and fibre ( 12.5 ( 8.79 , 16.2 ) g per day ) intakes were higher during the intervention with lupin than with control . For lupin relative to control , the net effects on body weight ( −0.4 ( −1.3 , 0.6 ) kg ) , fat mass ( −0.5 ( −1.1 , 0.2 ) kg ) and percentage ( −0.5 ( −1.1 , 0.1)% ) , plasma leptin ( −1.66 ( −4.91 , 1.59 ) ng ml−1 ) and adiponectin ( 0.20 ( −0.73 , 1.13 ) mg l−1 , as well as serum total cholesterol ( −0.08 ( −0.38 , 0.22 ) mmol l−1 ) , triglycerides ( 0.09 ( −0.10 , 0.21 ) mmol l−1 ) , glucose ( 0.10 ( −0.11 , 0.30 ) mmol l−1 ) and insulin ( 0.40 ( −1.20 , 2.00 ) mU l−1 ) were not significant . Conclusions : This study does not support the proposal that an ad libitum diet enriched in LKF result ing in moderate changes in both protein and fibre intakes can benefit body weight and composition or fasting blood lipids , glucose and insulin concentrations in overweight men and women with mildly elevated total cholesterol concentrations Objective : To investigate the effect of bread formulated with 6 g of β-glucan ( oat soluble fiber ) on serum lipids in overweight normotensive subjects with 
    Output:
    
agent
Treatment effects on apolipoprotein B and non-HDL cholesterol were not observed .
INTERPRETATION Our findings suggest that dietary pulse intake significantly reduces LDL cholesterol levels .
***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: Clinical studies have shown that fiber consumption facilitates weight loss and improves lipid profiles ; however , the beneficial effects of high fermentable fiber low glycemic index ( GI ) diets under conditions of weight maintenance are unclear . In the Legume Inflammation Feeding Experiment , a r and omized controlled cross-over feeding study , 64 middle-aged men who had undergone colonoscopies within the previous 2 years received both a healthy American ( HA ) diet ( no legume consumption , fiber consumption = 9 g/1,000 kcal , and GI = 69 ) and a legume enriched ( 1.5 servings/1,000 kcal ) , high fiber ( 21 g/1,000 kcal ) , low GI ( GI = 38 ) diet ( LG ) in r and om order . Diets were isocaloric and controlled for macronutrients including saturated fat ; they were consumed each for 4 weeks with a 2–4 week break separating dietary treatments . Compared to the HA diet , the LG diet led to greater declines in both fasting serum total cholesterol ( TC ) and low density lipoprotein cholesterol ( LDL-C ) ( P < 0.001 and P < 0.01 , respectively ) . Insulin-resistant ( IR ) subjects had greater reductions in high density lipoprotein cholesterol ( HDL-C ; P < 0.01 ) , and triglycerides (TAG)/HDL-C ( P = 0.02 ) after the LG diet , compared to the HA diet . Insulin-sensitive ( IS ) subjects had greater reductions in TC ( P < 0.001 ) , LDL-C ( P < 0.01 ) , TC/HDL-C ( P < 0.01 ) , and LDL-C/HDL-C ( P = 0.02 ) after the LG diet , compared to the HA diet . In conclusion , a high legume , high fiber , low GI diet  improves serum lipid profiles in men , compared to a healthy American diet . However , IR individuals do not achieve the full benefits of the same diet on cardiovascular disease ( CVD ) lipid risk factors Dried beans lower serum lipid concentrations in healthy and hyperlipidemic subjects . To determine the effects of canned beans on serum lipid concentrations , 24 hyperlipidemic men ate one of three bean diets for 21 d in a metabolic ward . Diets A and B included 227 g canned beans ( 120 g beans with 107 g tomato sauce ) daily , in a single dose for diet A and in a divided dose for diet B. Diet C included 182 g canned beans ( 162 g beans with 20 g tomato sauce ) daily in a divided dose . All bean diets combined lowered serum cholesterol and triglyceride concentrations 10.4 % ( p less than 0.001 ) and 10.8 % ( p less than 0.025 ) , respectively . Diet B was as effective as diet C , and the groups on those diets had greater cholesterol reductions than did the group on diet A. Serum cholesterol reduction was positively correlated ( p less than 0.01 ) with intake of total dietary fiber and soluble fiber . The ratios of low- to high-density-lipoprotein cholesterol remained constant for all groups . Body weight decreased 1.0 - 1.5 kg for all groups despite constant energy intakes . Canned beans may make an important contribution to hyperlipidemia management Beans improve serum lipids and may reduce the risk of colon cancer by increasing colonic SCFA formation . We assessed whether pinto bean consumption affects in vitro fecal bacterial fermentation and production of SCFA , colonic bacterial population s , and serum lipids .  Adults grouped as premetabolic syndrome ( pre-MetSyn ) ( n = 40 ) or controls ( n = 40 ) were r and omly assigned to consume either a bean entrée [ 1/2 cup ( 130 g ) of dried , cooked pinto beans ] or an isocaloric chicken soup entrée daily for 12 wk . Measurements included in vitro fecal fermentation of various resistant starch substrates , fecal bacterial speciation , and blood lipids . When expressed as a difference between baseline and treatment , propionate production from fecal material fermented in vitro with bean flour was higher ( P < 0.02 ) in volunteers consuming beans  than in those consuming soup . During the treatment period alone , bean consumption did not affect propionic acid production with any substrate but lowered ( P < 0.02 ) butyric acid production when cornstarch was the substrate . In all volunteers , bean consumption decreased fecal production of isovaleric ( P < 0.05 ) and isobutyric ( P < 0.002 ) acids from cornstarch by as much as 50 % . Of the bacterial population s tested , only Eubacterium limosum was affected by bean consumption and was approximately 50 % lower than in those consuming soup . Beans lowered serum total cholesterol ( P < 0.014 ) by approximately 8 % in the controls and 4 % in the pre-MetSyn group . Bean consumption lowered serum HDL-cholesterol ( P < 0.05 ) and LDL-cholesterol ( P < 0.05 ) in both groups without affecting serum triglycerides , VLDL cholesterol , or glucose . This study provides evidence that bean consumption can improve lipid profiles associated with cardiovascular disease , but does not clearly confer health benefits related to colon cancer risk Background : Regular consumption of diets with increased protein or fibre intakes may benefit body weight and composition and cardiovascular disease risk factors .  Lupin flour is a novel food ingredient high in protein and fibre . Objective : To investigate the effects of a lupin-enriched diet , during and following energy restriction , on body weight and composition and cardiovascular disease risk factors  in overweight individuals . Design : Participants ( n=131 ) were recruited to a 12-month parallel- design trial . They were r and omly assigned to consume lupin-enriched foods or matching high-carbohydrate control foods . All participants underwent 3 months of weight loss , 1 month of weight stabilization and 8 months of weight maintenance . Body weight and composition and cardiovascular disease risk factors were assessed at baseline , 4 and 12 months . Results : Lupin , relative to control , did not significantly influence ( mean difference ( 95 % CI ) ) weight loss at 4 months ( 0.1 kg ( −1.2 , 1.4 ) ) and 12 months ( −0.6 kg ( −2.0 , 0.8 ) ) , maintenance of weight loss from 4 to 12 months ( −0.7 kg ( −1.83 , 0.48 ) ) or measures of body fat and fat-free mass . Relative to control , 24-h ambulatory systolic ( −1.3 mm Hg ( −2.4 , −0.3 ) , P=0.016 ) and diastolic ( −1.0 mm Hg ( −1.9 , −0.2 ) , P=0.021 ) blood pressures were lower at 12 months but not at 4 months ; fasting insulin concentrations and homeostasis model assessment ( HOMA ) scores were significantly lower at 4 months ( −1.2 mU l–1 ( −1.3 , −1.1 ) , P=0.004 and −0.6 units ( −1.0 , −0.19 ) , P=0.004 ) and 12 months ( −1.3 mU l–1 ( −1.4 , −1.1 ) , P<0.001 and −0.7 units ( −1.1 , −0.24 ) , P=0.002 ) . Conclusions : A diet higher in protein and fibre derived from lupin-enriched foods does not enhance weight loss or improve the maintenance of weight loss . However , such a diet may provide cardiovascular health benefits in terms of insulin sensitivity and blood pressure Flaws in the design , conduct , analysis , and reporting of r and omised trials can cause the effect of an intervention to be underestimated or overestimated . The Cochrane Collaboration ’s tool for assessing risk of bias aims to make the process clearer and more BACKGROUND Legumes , including beans , chickpeas , and lentils , are among the lowest glycemic index ( GI ) foods and have been recommended in national diabetes mellitus ( DM ) guidelines . Yet , to our knowledge , they have never been used specifically to lower the GI of the diet . We have therefore undertaken a study of low-GI foods in type 2 DM with a focus on legumes in the intervention . METHODS A total of 121 participants with type 2 DM were r and omized to either a low-GI legume diet that encouraged participants to increase legume intake by at least 1 cup per day , or to increase insoluble fiber by consumption of whole wheat products , for 3 months . The primary outcome was change in hemoglobin A1c ( HbA1c ) values with calculated coronary heart disease ( CHD ) risk score as a secondary outcome . RESULTS The low-GI legume diet reduced HbA1c values by -0.5 % ( 95 % CI , -0.6 % to -0.4 % ) and the high wheat fiber diet reduced HbA1c values by -0.3 % ( 95 % CI , -0.4 % to -0.2 % ) . The relative reduction in HbA1c values after the low-GI legume diet was greater than after the high wheat fiber diet by -0.2 % ( 95 % CI , -0.3 % to -0.1 % ; P < .001 ) . The respective CHD risk reduction on the low-GI legume diet was -0.8 % ( 95 % CI , -1.4 % to -0.3 % ; P = .003 ) , largely owing to a greater relative reduction in systolic blood pressure on the low-GI legume diet compared with the high wheat fiber diet ( -4.5 mm Hg ; 95 % CI , -7.0 to -2.1 mm Hg ; P < .001 ) . CONCLUSION Incorporation of legumes as part of a low-GI diet improved both glycemic control and reduced calculated CHD risk score in type 2 DM Background : Lupin kernel flour ( LKF ) is a novel food ingredient that is high in protein and fibre . We have previously shown that partial substitution of refined wheat-derived carbohydrate in bread with protein and fibre from LKF can reduce appetite and energy intake acutely . In addition , several studies have suggested that lupin may reduce cholesterol concentrations and benefit glucose and insulin metabolism . Aim : The aim of this study was to investigate the effects on body weight and composition and blood lipids , glucose and insulin of an ad libitum LKF-enriched diet higher in dietary protein and fibre . Subjects and methods : A total of 88 overweight and obese men and women were recruited for a 16-week parallel- design r and omized controlled trial . Participants replaced 15–20 % of their usual daily energy intake with white bread ( control ) or LKF-enriched bread ( lupin ) in an ad libitum diet . Measurements of body weight and composition , and fasting blood biochemical measurements were performed at baseline and 16 weeks . The primary analysis included 74 participants ( 37 per group ) who completed the intervention . Results : At baseline , mean ( ±s.d . ) body mass index and total cholesterol were 30.6±3.5 kg m−2 and 5.37±0.94 mmol l−1 , respectively . Estimated ( mean between-group difference ( 95 % confidence interval ) ) protein ( 13.7 ( 2.28 , 25.0 ) g per day ) and fibre ( 12.5 ( 8.79 , 16.2 ) g per day ) intakes were higher during the intervention with lupin than with control . For lupin relative to control , the net effects on body weight ( −0.4 ( −1.3 , 0.6 ) kg ) , fat mass ( −0.5 ( −1.1 , 0.2 ) kg ) and percentage ( −0.5 ( −1.1 , 0.1)% ) , plasma leptin ( −1.66 ( −4.91 , 1.59 ) ng ml−1 ) and adiponectin ( 0.20 ( −0.73 , 1.13 ) mg l−1 , as well as serum total cholesterol ( −0.08 ( −0.38 , 0.22 ) mmol l−1 ) , triglycerides ( 0.09 ( −0.10 , 0.21 ) mmol l−1 ) , glucose ( 0.10 ( −0.11 , 0.30 ) mmol l−1 ) and insulin ( 0.40 ( −1.20 , 2.00 ) mU l−1 ) were not significant . Conclusions : This study does not support the proposal that an ad libitum diet enriched in LKF result ing in moderate changes in both protein and fibre intakes can benefit body weight and composition or fasting blood lipids , glucose and insulin concentrations in overweight men and women with mildly elevated total cholesterol concentrations Objective : To investigate the effect of bread formulated with 6 g of β-glucan ( oat soluble fiber ) on serum lipids in overweight normotensive subjects with 
    Output:
    