From San Diego, at the Experimental Biology 2000 meeting
If hunger returns a few hours after downing a major meal, it may be time to reach for a different cooking oil. A new study finds that when scientists substituted monounsaturated cooking oil for polyunsaturated fats, diners felt full longer.
S.E. Specter of Pennsylvania State University in State College and his French colleagues recruited 12 healthy young Parisian men into the study. Once a week for 4 weeks, they served the volunteers identical breakfasts, followed a few hours later by a lunch of chopped steak, bread, cheese, an apple, and a starchy side dish.
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