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© 2003 The American Society for Nutritional Sciences J. Nutr. 133:1060-1063, April 2003


Human Nutrition and Metabolism
Research Communication

Macadamia Nut Consumption Lowers Plasma Total and LDL Cholesterol Levels in Hypercholesterolemic Men

Manohar L. Garg2, Robert J. Blake and Ron B. H. Wills*

Nutrition & Dietetics, School of Health Sciences, Faculty of Health, University of Newcastle, Callaghan, NSW, Australia and * Centre for Advancement of Food Technology and Nutrition, University of Newcastle, Ourimbah, NSW, Australia

2To whom correspondence should be addressed. E-mail: manohar.garg{at}newcastle.edu.au.

This study was conducted to assess the cholesterol-lowering potential of macadamia nuts. Seventeen hypercholesterolemic men (mean age 54 y) were given macadamia nuts (40–90 g/d), equivalent to 15% energy intake, for 4 wk. Plasma total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides and homocysteine concentrations and the fatty acid composition of plasma lipids were determined before and after treatment. Plasma MUFA 16:1(n-7), 18:1(n-7) and 20:1(n-9) were elevated after intervention with macadamia nuts. Plasma (n-6) and (n-3) PUFA concentrations were unaffected by macadamia nut consumption. Plasma total cholesterol and LDL cholesterol concentrations decreased by 3.0 and 5.3%, respectively, and HDL cholesterol levels increased by 7.9% in hypercholesterolemic men after macadamia nut consumption. Plasma triglyceride and homocysteine concentrations were not affected by treatment. Macadamia nut consumption was associated with a significant increase in the relative intake of MUFA and a reduced relative intake of saturated fatty acids and PUFA. This study demonstrates that macadamia nut consumption as part of a healthy diet favorably modifies the plasma lipid profile in hypercholesterolemic men despite their diet being high in fat.


KEY WORDS: • macadamia nuts • plasma cholesterol • hypercholesterolemia • LDL cholesterol • HDL cholesterol




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