April 2, 2013
Usually, when we talk about innovation, it has to do with some whizzy new invention, like a robot ant colony, or a novel approach to solving a problem, say a wind turbine that doesn’t wipe out bats and birds.
Rarely does it have to do with something as ancient, or prosaic, as olive oil.
Sometimes, though, research tells us something new about something old and it forces us to view it with fresh appreciation. So it is with olive oil.
In this case, it’s two studies. The first, done by the German Research Center for Food Chemistry, focused on whether it’s possible to lower the fat content of food without making it lose its flavor. The problem with a lot of low-fat food, as the researchers pointed out, is that people tend to compensate for how unsatisfying the meal was by overeating later. Their mission was to see if oils used to flavor food could make people feel full.
So they split up 120 people into five groups and had each of them add 500 grams of yogurt to their diets every day. For four groups, the yogurt was enriched with one of four fats–lard, butter, olive oil and canola oil. The fifth group ate straight yogurt. After three months, the scientists found that the people who ate yogurt laced with olive oil not only had the greatest increase in their blood of serotonin–a hormone that’s been linked to people feeling sated–but also that they tended to eat less other food.
Then the researchers ratcheted things up a notch. They split everyone into two groups. One ate plain no-fat yogurt, the other ate no-fat yogurt with an aroma extract that made it smell like olive oil. And guess what–those eating yogurt with the olive oil fragrance cut back their calories from other foods and also showed better results in glucose tolerance tests.
The aroma made the difference.
The grain in Spain
Another study, published in the New England Journal of Medicine in late February brought us more good news about the Mediterranean diet, the main ingredient of which is, yes, olive oil, along with lots of fruits, vegetables, nuts and whole grains. Fish and red wine are okay, but, as doctors like to say, “in moderation.”
Researchers in Spain found that people on a Mediterranean diet had 30 percent fewer heart attacks, strokes or deaths from heart disease than people who followed more conventional diets that included red meat. In fact, the diet’s benefits were so obvious that the research was stopped early–the scientists thought it was unethical not to allow people in the control group to switch to the Mediterranean. It was the first time a study showed that a diet can be just as effective as drugs in preventing cardiovascular problems.
So a toast to olive oil. Make it red wine. In moderation.
Here are eight other recent studies that taught us something new about food and diets:
1) Is there anything bacon can’t do?: If you’re a repeat late-night snacker, you may want to reintroduce yourself to bacon and eggs in the morning. A study just published in the American Journal of Clinical Nutrition concluded that people who eat breakfasts high in protein are considerably less likely to chow down on foods loaded with sugar or fat late at night.
2) The Doritos say they’ll make you feel better, but they lie: For all the talk about foods that can put you in a good mood, it turns out that junk food can be quite the downer. Research at Penn State University found that bad eating habits can sink a person’s mood, particularly if that person is woman worried about what she eats. The women in the study almost always felt worse after they munched on junk food.
3) Your mother was right–spit out the gum: Here’s one more reason to lose the gum–although it’s one your mom didn’t know about. It seems that the minty flavor that keeps your breath feeling fresh can discourage you from eating healthy fruits and vegetables because it makes them taste bad, the same way orange juice can taste funky after you brush your teeth. In fact, researchers at Ohio State University determined that people who chew gum eat more high-calorie sweet foods.
4) Hold the latte: For those looking for a reason to cut back on the coffee, here you go: Scientists at Johns Hopkins say that coffee, black and green teas and the flavoring known as liquid smoke can damage our DNA. Specifically, they found that they tend to make a certain “repair” gene become highly activated, which usually means a person’s DNA is in some distress.
5) And in case you hadn’t heard, eat more veggies: There’s even more evidence that if you increase the fiber in your diet, you’ll be doing your health a big favor. In the latest research, an analysis of eight other studies, completed at the University of Leeds, scientists determined that a person’s risk of having a stroke dropped by 7 percent for every additional seven grams of fiber he or she ate every day. They recommended consuming 20 to 35 grams of fiber daily. Most Americans eat only half that much.
6) You eat what you are: If only you knew this when you were a kid: You’re a picky eater mainly because of your genes. That’s what researchers at the University of North Carolina concluded after finishing a study of 66 pairs of identical twins. In fact, they go so far as to say that 72 percent of a child’s avoidance of certain foods can be blamed on their genes.
7) Here’s to more, longer-living fruit flies: Okay, so there’s still debate over the nutritional value of organic food, at least for humans. But fruit flies love the stuff. And it’s apparently really good for them. Scientists at Southern Methodist University say that based on their research, fruit flies that eat organic treats tend to live longer and lay more eggs.
8) What a piece of work is man: And finally, a study reminding us that sometimes we humans are about as smart as fruit flies. A researcher at Cornell has found that when people see a green calorie label on food packaging, they tend to think the food inside is healthier than it would be if it had a red or white label. That’s even if the number of calories are the same. Ah, the Dumb Diet.
Video bonus: Dieting can be funny, at least in commercials.
Video bonus bonus: A food classic: When dogs dine.
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