Chapter 85 - Macadamia Nuts (Macadamia integrifolia and tetraphylla) and their Use in Hypercholesterolemic Subjects

Abstract

This chapter discusses macadamia nuts, which are a valuable source of nutrients—in particular, monounsaturated fatty acids. In addition, macadamia nuts contain other important dietary constituents, including proteins, dietary fiber, vitamins, minerals, and phytochemicals. They have been shown to improve circulating lipid profiles and are thus particularly useful in hypercholesterolemic subjects. Other beneficial effects of macadamia nuts are their ability to reduce inflammation and oxidative stress, as well as possibly contributing to weight loss. Macadamia nuts may be useful when consumed alone or in combination with traditional pharmacotherapy to reduce risk of cardiovascular disease. Intervention studies have been used to demonstrate the beneficial effects of macadamia nuts on circulating lipid levels. The human clinical intervention studies report a consistent reduction in serum/plasma TC and low density lipoprotein cholesterol (LDLC) levels, while the effects on high density lipoprotein cholesterol (HDLC) are variable. In summary, all of these intervention studies consistently show that macadamia nut consumption causes a decrease in TC and LDLC. Interestingly, despite their very high fat content, regular consumption of macadamia nuts has been shown to have no effect on body weight, and it may even lead to a small reduction in body weight. Short-term macadamia nut consumption has been shown to favorably modify oxidative stress and inflammation, despite an increase in dietary fat intake. Long-term health benefits of macadamia nut consumption warrant further investigation.