it was examined how oil and fat regulate satiety. Four different fats tested Schieberle Peter and his colleagues at the Technical University of Munich (TUM) and Veronika Somoza from the University of Vienna: lard, milk fat, canola and olive oil. About three months, the study participants consumed daily 500 grams of low-fat yogurt that was enriched with one of the four fats – in addition to their normal diet
“The greatest saturation effect had the olive oil in these subjects, we found an increased concentration of saturation hormone serotonin in the blood -. Moreover they judged the olive oil and yoghurt subjectively very filling in the olive oil group remained, the proportion of body fat and body weight. constant, “explains Peter Schieberle.

Saturated by oil flavor

“The result was surprising insofar as canola and olive oil similar fatty acids,” said the scientist. Therefore, the researchers took in another trial a completely different class of compounds targeting – the flavors in olive oil. In the second part of the study group were given yogurt with aromatic extracts of olive oil, a control group of pure yogurt.

The result: the olive oil group maintained its usual energy intake, whereas the control group had an increase of 176 kilocalories per day. Schieberle: “The flavor-matched subjects in their eating – what was the control group obviously not possible in comparison to the flavor group had less saturation controls serotonin in the blood.”.

Ingredients act directly on blood sugar levels

One possible explanation for the lower energy consumption is the feeling of satiety: how long this lasts after eating, depends, among other factors, in particular the blood sugar game. The faster it falls, – that is, the faster the body cells absorb sugar from the blood – the sooner you will feel hungry again. In the next step, the researchers examined what flavors delay in the oil, the sugar uptake by the cells is most effective.

For this, the researchers used olive oils from Spain, Greece, Italy and Australia. They identified two ingredients, which reduced the uptake of glucose from the blood into the liver cells: hexanal and E2 hexanal – the Italian oil contained the largest amounts of the two flavors.

“Accordingly, the results suggest that flavors can regulate satiety,” concludes Schieberle the results of the study. The researchers hope that the findings could help to develop future effective reduced-fat foods with natural satiety.