Olive Oil Has a Great Satiety Effect

JAKARTA – Working group at the Technische Universität München (TUM) under Prof. Peter Schieberle, and the University of Vienna under Prof. Veronika Somoza studied four types of edible fats and oils namely lard, butterfat, rapeseed oil and olive oil.

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Over a three month period, the participants research eat 500 grams of low-fat yogurt fortified with one in four fats or oils daily as a supplement to their normal diet. Prof. Schieberle, Head of TUM, Chair of Food Chemistry and Director of the German Center for Food Chemistry Research, reported that olive oil has the greatest effect on satiety.

The olive oil group showed a higher concentration of the satiety hormone serotonin in their blood. Subjectively, these participants also reported that they felt the olive oil yogurt was very filling. During the study period, none of the members of this group recorded an increase in their body fat percentage or body weight.

“This discovery surprised us because rapeseed oil and olive oil contain similar fatty acids,” said Prof. Schieberle quoted from Science Daily, recently.

The researchers decided to turn their attention to a completely different kind of substance – the aroma compound in olive oil. In the second part of the study, one group was given yogurt with olive oil aroma extract and the control group was given plain yogurt.

The results are convincing. Where the olive oil group’s calorie intake remained the same, but the control group consumed an extra 176 kilocalories per day. The scent group adjusted their eating habits, but the control group participants clearly couldn’t do the same. Researchers also found that compared to other groups, the control group had less serotonin-satiety hormone in their blood.

How long satiety lasts after a meal depends on a number of factors, but blood sugar levels are very significant. The faster the fall, that is, the faster the somatic cells absorb glucose from the blood, the sooner the person will start feeling hungry again. In the next part of the study, the researchers investigated which aromatic substances present in the oil were most effective at inhibiting glucose absorption.

The researchers used olive oil from Spain, Greece, Italy and Australia for their research. The research team managed to identify two substances that reduce glucose uptake from blood in liver cells, Hexanal and E2-Hexenal. They also found that Italian olive oil contained two aroma compounds in greater amounts.

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“Our findings show that aroma can regulate satiety. We hope this work will pave the way for the development of low-fat food products that are more effective and still filling,” concluded Prof. Schieberle.

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