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Olive Oil Fills Better Than Other Fats
听力内容：
60秒科学节目（SSS）是科学美国人网站的一套广播栏目，英文名称：Scientific American – 60 Second Science,节目内容以科学报道为主，节目仅一分钟的时间，主要对当今的科学技术新发展作以简明、通俗的介绍，对于科学的发展如何影响人们的生活环境、健康状况及科学技术，提供了大量简明易懂的阐释。
Olive oil is thought to be healthy because it’s mostly monounsaturated fat. But cold-pressed extra-virgin olive oil may have an extra benefit: it appears to be more filling than other fats. That’s according to research presented at a German symposium on fat. [Peter Schieberle et al., Identification of satiating compounds in dietary fats and optimization of low-fat foods by adding satiating lipoid compounds (page 55)]
Researchers started by feeding 120 volunteers a daily, 18-ounce serving of low-fat yogurt. But mixed in the yogurt were either three tablespoons of either extra-virgin olive oil, canola oil, butter, or lard. Turns out volunteers in the olive oil group reported feeling more full during the three-month study period. And they had larger concentrations of serotonin in their blood—a signal of satiety.
The researchers say extra-virgin olive oil contains aromatic compounds that block the absorption of glucose from the blood, delaying the recurrence of hunger. Indeed, study subjects who ate yogurt with just olive oil extract consumed fewer calories over a three-month period than those who ate plain yogurt. And they finished the trial with less body fat too. Which leads these researchers to conclude that olive oil extract could be key to creating a better low-fat snack: tastes great, more filling.
—Christopher Intagliata
