Macadamia Nut Consumption Modulates Favourably Risk Factors for Coronary Artery Disease in Hypercholesterolemic Subjects
- 523 Downloads
Macadamia nuts are rich source of monounsaturated fats (oleic and palmitoleic acids) and contain polyphenol compounds, therefore, their consumption can be expected to impart health benefits to humans. This study was conducted to examine the effects of consuming macadamia nuts in hypercholesterolemic male individuals on plasma biomarkers of oxidative stress, coagulation and inflammation. Seventeen hypercholesterolemic male subjects were given macadamia nuts (40–90 g/day), equivalent to 15% energy intake, for a period of 4 weeks. As expected, monounsaturated fatty acids (16:1n-7, 18:1n-9 and 20:1n-9) were elevated in the plasma lipids of all volunteers following intervention with macadamia nuts. Plasma markers of inflammation (leukotriene, LTB4) and oxidative stress (8-isoprostane) were significantly lower (1,353 ± 225 vs. 1,030 ± 129 pg/mL and 876 ± 97 vs. 679 ± 116 pg/mL, respectively) within 4 weeks following macadamia nut intervention. There was a non-significant (23.6%) reduction in the plasma TXB2/PGI2 ratio following macadamia nut consumption. This study demonstrates, for the first time, that short-term macadamia nut consumption modifies favourably the biomarkers of oxidative stress, thrombosis and inflammation, the risk factors for coronary artery disease, despite an increase in dietary fat intake. These data, combined with our previous results on cholesterol-lowering effects of macadamia nuts, suggest that regular consumption of macadamia nuts may play a role in the prevention of coronary artery disease.
KeywordsMacadamia nuts Oxidative stress Monounsaturated fatty acids Prostacyclin Leukotrienes Hypercholesterolemia Thromboxane 8-Isoprostane
Polyunsaturated fatty acids
Monounsaturated fatty acids
Supported by a grant from the Horticultural Research and Development Corporation.
- 3.Karlsson J (1997) Exercise, muscle metabolism and the antioxidant defense. In: Simopoulos AP, Pavlou KN (eds) World reviews on nutrition and dietetics, vol 82. Karger, Basel, pp 81–100Google Scholar
- 6.Lopez-Miranda J, Gomez P, Castro P, Marin C, Paz E, Bravo MD, Blanco J, Jimenez-Pereperez J, Fuentes F, Perez-Jimenez F (2000) Mediterranean diet improves low density lipoprotein susceptibility to oxidative modifications. Med Clin 115(10):361–365Google Scholar
- 9.Holland B, Unwin ID, Buss DH (1992) Fruits and nuts: the composition of foods, McCance and Widdowson’s 5th edn. Xerox Ventura, CambridgeGoogle Scholar
- 21.Jenkins DJA, Kendall CWC, Marchie A, Faulkner DA, Wong JMW, de Souza R, Emam A, Parker TL, Vidgen E, Lapsley KG, Trautwein EA, Josse RG, Leiter LA, Connelly PW (2003) Effects of a dietary portfolio of cholesterol-lowering foods versus lovastatin on serum lipids and C-reactive protein. J Am Med Assoc 290(4):502–510CrossRefGoogle Scholar