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A Macadamia Nut‐Rich Diet Reduces Levels of Total and LDL‐Cholesterol in Mildly Hypercholesterolemic Individuals
Author(s) -
Griel Amy E,
Bagshaw Deborah M,
Cifelli Amy M,
Cao Yumei,
KrisEtherton Penny M
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a696-c
Subject(s) - macadamia nut , polyunsaturated fatty acid , nut , food science , brazil nut , cholesterol , crossover study , chemistry , fatty acid , medicine , biochemistry , alternative medicine , pathology , placebo , structural engineering , engineering
Epidemiologic studies and clinical trials have demonstrated that the unique fatty acid profile of nuts beneficially affects serum lipids/lipoproteins (LP) and thus reduces cardiovascular disease (CVD) risk. Nuts are low in saturated (SFA) and high in monounsaturated (MUFA) and polyunsaturated (PUFA) fats. Macadamia nuts are a rich source of MUFA. A randomized, crossover, controlled feeding study compared a Macadamia nut‐rich diet (1.5 oz per 2100 kcal) (MAC) [33% total fat (7% SFA, 18% MUFA, 5% PUFA)] vs. an average American diet (AAD) [33% total fat (13% SFA, 11% MUFA, 5% PUFA)] on the lipid/LP profile of mildly hypercholesterolemic (n=25; 15 F, 10 M) subjects. Levels of TC, LDL‐C and TG following the MAC (191.9 + 6.6 mg/dL, 122.2 + 5.6 mg/dL, 133.8 + 15.3 mg/dL, respectively) were significantly lower versus the AAD (212.1 + 6.7 mg/dL, 133.8 + 5.7 mg/dL, 166.0 + 15.6 mg/dL; p<0.0001, p<0.001, p<0.05). HDL‐C was reduced on the MAC (43.0 + 2.0 mg/dL) versus the AAD (46.4 + 2.0 mg/dL; p<0.001). Thus, macadamia nuts can be included in a heart‐healthy dietary pattern that reduces lipid/LP CVD risk factors. When incorporating nuts into the diet, foods high in SFA can be replaced isocalorically with nuts and nut products thereby reducing SFA, increasing unsaturated fatty acids and, consequently, lowering CVD risk. Supported by The Hershey Company; Partial support provided by the PSU GCRC (NIH grant M01RR10732).