date:Mar 19, 2013
Researchers at Technische Universitt Mnchen (TUM) and at the University of Vienna studied four different edible fats and oils: lrd, butterfat, rapeseed oil and olive oil. Over a period of three months, study participants ate 500 grams of low-fat yoghurt enriched with one of the four fats or oils every day as a supplement to their normal diet.
Olive oil had the biggest satiety effect, said Prof. Peter Schieberle, head of the TUM Chair of Food Chemistry and Director of the German Research Center