Macadamia nutrition and health analysis - Third Edition

April 2025 THIRD EDITION

Report prepared by Denise Canellos MS, CNS Nutritionist and Denise Webster MS, CFS Food Scientist

Commissioned by the World Macadamia Organisation

Executive summary

Macadamias have a nutritional profile that is aligned with the growing consumer trend of improving health through whole foods that have key benefits when consumed as part of an overall healthy diet Macadamias have a range of health benefits Scientific research has demonstrated that their nutritional benefits include improved cardiovascular health, reduced inflammation, improved glucose response, and a satiated feeling without weight gain. Overall, this report details the assessment of the health benefits of macadamia nuts, the importance of their nutrients, scientific reviews, and summarises an industry-aligned nutritional narrative to evolve consumer understanding over time.

Macadamia nuts contain a variety of good fats that support a healthy diet. They have the highest level of monounsaturated fats (MUFAs) of all nuts in the form of Omega-9 and Omega7. They also have polyunsaturated fats (PUFAs) in the form of Omega-3 and Omega-6, of which humans need both; however, in modern diets, we typically overconsume Omega-6. The ratio of 6:1 (Omega-6:Omega-3) found in macadamias is an excellent balance of the two The good fats in macadamias have benefits such as heart health, reduction of inflammation, improved cognitive function, and gut health. Macadamia nuts are low in carbohydrates and, combined with high levels of unsaturated fats, present an ideal snacking option for those aiming to maintain lower blood sugar levels. There is only a minimal spike in blood glucose levels following the consumption of macadamias

Further, consumers are increasingly seeking nutrient-dense ‘real foods’ – foods that are not highly processed. The good fats in macadamias, together with their vitamins, minerals, antioxidants, and phytonutrients, contribute to their nutrient density. Macadamias are uniquely rich in the mineral manganese, which is essential for skin development and resolving inflammation.

Macadamias offer a wide variety of uses and can be consumed raw, roasted, salted, or incorporated into products in many forms Popular options include snack bars and bites, granolas, dairy alternatives, food coatings and toppings, ice cream, confectionery, and chocolates

Macadamia nut oil has multiple uses as an oil used in food preparation and formulated into health and beauty products. When used in cooking, it has a higher flash point, which reduces the speed of oxidation, making it a healthier option than many other cooking oils. Its mild flavor complements many recipes and formulations. The fatty acid profile of macadamia oil is optimal and contributes similar nutritional benefits to eating whole nuts Its use in products targeted at improving skin has increased because it is lightweight, easy to absorb, and has potential antiaging benefits.

Macadamias meet evolving consumer trends, and our understanding of the nutritional and other health benefits continues to grow. Further scientific studies will further strengthen knowledge and acceptance.

This work has been undertaken for the United States and is in alignment with U.S. regulations. In other countries other claims or benefit areas may have more relevance or validity.

Improved cardiovascular health markers

Griel, Amy E., et al.

“A Macadamia Nut-Rich Diet Reduces Total and LDL Cholesterol in Mildly Hypercholesterolemic Men and Women.” (6)

Maguire, L. S. et al.

“Fatty Acid Profile, Tocopherol, Squalene and Phytosterol Content of Walnuts, Almonds, Peanuts, Hazelnuts and the Macadamia Nut.” (7)

Hiroaka-Yamamoto, Junko, et al.

“Serum Lipid Effects of a Monounsaturated (Palmitoleic) Fatty Acid-Rich Diet Based on Macadamia Nuts in Healthy, Young Japanese Women.” (8)

Curb, J. D., et al. “Serum Lipid Effects of a HighMonounsaturated Fat Diet Based on Macadamia Nuts.” (9)

Nishi, S. K., Paz-Graniel, I., Ni, J., Valle-Hita, C., Khoury, N., Garcia-Gavilán, J. F., Babio, N, Salas-Salvadó, J. (2024).

“Effect of Nut Consumption on Blood Lipids: An updated Systematic Review and Meta-analysis of Randomized Controlled Trials.” (10)

Replacing saturated fats with macadamia nuts reduces risk factors for cardiovascular disease; lowers total cholesterol and LDL in the blood.

Including macadamia nuts in a healthy diet resulted in lowered total cholesterol, LDL, and an increase in HDL.

The cholesterol-lowering effects of macadamia nuts were seen in healthy young women as well as older adults with elevated blood lipids.

Compared a macadamia nut-based diet (37% total fat) to a ‘typical’ American diet (37% total fat) and a ‘Step 1’ diet (30% total fat). Findings showed both the macadamia-based diet and Step 1 reduced TC, LDL-C, HDL-C concentrations. A diet with macadamias provided similar heart benefits to a low-fat diet.

A review of over 113 trials assessing effect of consuming nuts, including macadamias, with a median daily dose of 45.5g/day compared to a non-nut control group showed moderate reductions in total cholesterol, LDL ‘bad’ cholesterol, triglycerides and apolipoprotein B. Evidence supports current recommendations for consumption of nuts for cardiovascular risk reduction by favorably affecting the blood lipid profile in adults.

Monounsaturated fats (MUFAs) and inflammation

Sujatha Rajaram, et al.

“Macadamia Nut Consumption May Decrease Inflammation Markers” (11)

Patel, Alok, et al.

“Futuristic Food Fortification with a Balanced Ratio of Dietary Omega-3/Omega-6 Fatty Acids for the Prevention of Lifestyle Diseases.” (12)

Kalogeropoulos, Nick, et al.

“Unsaturated Fatty Acids Are Inversely Associated and N- 6/N-3 Ratios Are Positively Related to Inflammation and Coagulation Markers in Plasma of Apparently Healthy Adults.” (13)

MUFAs and cognitive/brain health

Prinelli, Rederica, et al.

“Specific Nutrient Patterns Are Associated with Higher Structural Brain Integrity in DementiaFree Older Adults.” (14)

Macadamia nut consumption appeared to reduce markers of inflammation in older people.

A more balanced ratio of Omega-6 to Omega-3 fats reduces inflammation and promotes health.

Both MUFA and PUFA intake were associated with lower inflammatory markers in the blood; a lower ratio of Omega-6 to Omega-3 fats was beneficial, but no ideal ratio was determined. The fatty acids studied mirror closely the fatty acids in macadamias.

A Mediterranean-style eating pattern including nuts was associated with better brain health and less dementia. This eating pattern also includes oleic acid-rich olive oil. Macadamias are rich in oleic acid.

Specific benefits – satiety and weight gain

Cesarettin Alasalvar and Bolling

“Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects” (24)

Julie L. Jones, et al., School of Public Health, Loma Linda University, Loma Linda, CA, USA

“Macadamia nut effects on cardiometabolic risk factors: a randomised trial’ (25)

Macadamia nut oil

Xixiang Shuai, Taotao Dai, Mingshun Chen, Cheng-mei Liu, Roger Ruan, Yuhuan Liu, Jun Chen - “Characterization of lipid compositions, minor components and antioxidant capacities in macadamias (Macadamia integrifolia) oil from four major areas in China” (26)

Tafadzwa Kaseke, Olaniyi Amos Fawole, and Umezuruike Linus Opara

“Chemistry and Functionality of Cold-Pressed Macadamia Nut Oil” (27)

Confirms health benefits of nuts regarding satiety, lowered insulin resistance, heart health However, macadamias have the lowest amounts of studied nutrients.

Achieves satiety with no weight gain when consumed in moderation as part of a healthy diet.

Overall, nuts have been shown to provide a healthier blood glucose and insulin response, including macadamias.

Adding macadamia nuts to the diet did not result in weight gain; other results were not significant however the study was only 8 weeks long. “Macadamia nuts may be suggested as a nutrientdense food even among the overweight/obese population without fear of weight gain.”

Roberta Tardugno, Nicola Cicero, et al., “Exploring Lignans, a Class of Health Promoting Compounds, in a Variety of Edible Oils from Brazil” (28)

Xixiang Shuai, et al, “Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application” (29)

Suvimol and Wantida Chaiyana, “Clinical Efficacy in Skin Hydration and Reducing Wrinkles of Nanoemulsions Containing Macadamia integrifolia Seed Oil” (30)

Yao Liu, et al, “Effect of macadamia oil cake on blood lipid characteristics and intestinal microbiota in hyperlipidemic rat” (31) [animal study]

Compared nutrient profiles of oil from macadamia nuts grown in four areas of China

Each region was slightly different in the nutrient content of the oil, however all nuts provided good antioxidant and fatty acid content. Further supported the claim that macadamia nut oil provides healthy good fats and antioxidants.

Explored potential health benefits from cold pressed macadamia oil (CPMO)

CPMO has higher oxidative stability due to its high presence of MUFA's and natural antioxidants. Diets higher in oleic and palmitoleic acid may be seen as beneficial with more research.

CPMO contains bioactive constituents such as tocopherols, phytosterols and squalene which have antioxidant properties. Beneficial fatty acid profile is maintained in the oil state. Higher oxidative stability due to high presence of MUFA's and natural antioxidants such as tocopherols, phytosterols, and squalene

Measured the amounts of lignans in popular oils in Brazil, including Macadamia oil, as it had the most lignans of the nut oils tested and just behind olive and grapeseed oils.

Lignans are anti-inflammatory molecules and generally macadamias are lignan-rich foods in the diet.

Macadamia oil may be a good substitute for cocoa butter for heat-resistant chocolates. This would have potential application to promote a healthier alternative to current chocolates and confections.

Both conventional emulsions of macadamia oil and nanoemulsions enhanced skin hydration and reduced skin wrinkles in human volunteers, while the nano-emulsion was outstanding in skin hydration enhancement. Macadamia oil may improve skin hydration and reduce wrinkles when applied to the skin.

A high-fat diet significantly damaged the intestinal microbiota of rats, and macadamia oil cake intake effectively reduced the negative effects of a high-fat diet on the intestinal microbiota of rats. May provide basis for research in humans and altering microbiome as a way to lower risk of heart disease.

Macadamia nut milk

Victor Jonas da Rocha Esperança, Caroline Corrêa de Souza Coelho, Renata Tonon, Renata Torrezan, and Otniel Freitas-Silva “A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects” (32)

Winston J. Craig and Cecilia J. Brothers “Nutritional Content of Non-Dairy Frozen Desserts” (33)

High-pressure extraction seems to be the best method of turning nuts into nut milk. There are nutritional benefits to both nut milks and dairy milk, fortification can help bridge the nutritional gaps in nut milks (calcium, vitamin D, vitamin A).

This study compared nutritional profiles of many frozen non-dairy desserts, including those made from macadamia nut milk.

Using macadamia nut milk as the fatty/creamy component would improve the nutritional profile of a frozen dessert. The desserts made with coconut milk were prevalent, but high in saturated fat (an unhealthy fat). By using macadamia nut milk and adding protein and fiber from legumes, these desserts can be made healthier.

Manganese - general research

Manganese is necessary for many enzymes to work in: building collagen and connective tissue; protein metabolism; gluconeogenesis (making glucose when our blood sugar is low); antioxidant activity (both making antioxidants like glutathione and preventing free radical formation in our cells); cellular signaling (cells communicating); and calcium metabolism

Sareen S Tropper, Jack L Smith, James L Groff –“Advanced Nutrition and Metabolism of Manganese” (34)

• Macadamias are high in lignans, which are anti-inflammatory molecules that are correlated with lower rates of cardiovascular disease, hypertension, and even some cancers. Lignans are in the polyphenol class of antioxidants. Macadamia oil has the most lignans of the nut oils and is right behind olive and grapeseed oil. This is an area to watch as consumers become more educated about lignans and their health benefits. High amounts of lignans are one reason flaxseeds are considered extremely healthy.

• Macadamia oil provides healthy good fats and antioxidants The MUFA and antioxidant (tocopherols, phytosterols, squalene) content of macadamias remain stable when the oil is cold-pressed, giving it high oxidative stability.

• The healthy fat profile and creamy texture of macadamias make them ideal for nondairy frozen desserts, creamers, and nut butters. These are growing categories with increasing consumer demand. There is potential for growth for product development and consumer awareness of macadamias as a better plant-based food.

• Macadamia oil applied topically showed improvement in skin wrinkles and moisture due to its high content of monounsaturated fatty acids and natural antioxidants. Scientific research has noted that these antioxidants can reduce inflammation and oxidative stress of the skin. Further, the oil can penetrate the skin because the components are similar to the skin’s natural oils which serves to maintain moisture and nourish the skin. Macadamia oil is safe and approved for use in health and beauty cosmetic products.

• Roasting macadamia nuts enhances flavor and does not negatively impact the nutrients they contain. This makes macadamia nuts a minimally processed whole food and a healthy snack that tastes great.

• Environmental sustainability researchers are investigating novel uses for macadamia nut shells in water detoxification and replacing metals in manufacturing, which can provide alternative uses for this by-product.

• The fatty acid content of macadamias is consistent among published research studies, even among different varietals.

Good fats

The sources of monounsaturated and polyunsaturated fats are another important component of understanding the health benefits associated with certain foods. The main contributors of monounsaturated fats in macadamia nuts are palmitoleic acid (Omega-7) and oleic acid (Omega-9), which are known to reduce inflammation, improve heart function through lowered low-density lipoprotein (LDL) levels, and support overall wellness.

Table 4 shows the complete fatty acid profile per serving of macadamia nuts with an emphasis between Omega-7 & 9 (MUFA) and Omega-3 & 6 (PUFA)

Table 4

MACADAMIA NUTS – FATTY ACID PROFILE

MUFA 16:1 (palmitoleic acid) 3.69g (Omega-7)

(oleic acid)

24:1 c 0.005g

acids, total polyunsaturated 0.425g

PUFA 18:2 (linoleic acid)

(Omega-6)

PUFA 18:3 (alpha-linolenic acid) 0.058g (Omega-3)

PUFA 18:4

PUFA 20:2 n-6 cc

PUFA 20:3

PUFA 20:4

PUFA 2:5 n-3 (EPA)

PUFA 22:5 n-3 (DPA)

PUFA 22:6 n-3 (DHA)

Further, macadamias have polyunsaturated fats, including both Omega-3 and Omega-6. Their ratio of Omega-6 to Omega-3 is 6:1, considered an ideal balance for optimal health. In a typical Western diet, which is high fat and processed foods, we overeat Omega-6 with an estimated ratio of 15-20:1 This imbalance can result in negative health consequences. Macadamias are a good source of healthy fats, with key benefits that are supported by the “healthy ratio.”

• Humans need both Omega-3 and Omega-6 fats. However, we are consuming a ratio on average of 15-20 Omega-6 fats to every one Omega-3 fat.

• We need to move closer to 2-5 Omega-6 fats to every 1 Omega-3 fat

• Consuming foods with a better ratio of omega fats gives our bodies the ability to start inflammation for healing, resolve it, and finish the inflammation so it doesn’t become chronic and supports overall heart health.

The following Table 5 compares the amount of polyunsaturated fats and ratio found in macadamia nuts compared to other tree nuts and select foods, further highlighting macadamia nuts as a differentiator with the ideal Omega-6 to Omega-3 ratio.

Table 5 – Complete product list and analysis, see Appendix 1, 2 & 3.

Table 6 compares the amount of monounsaturated and polyunsaturated fats found in macadamia oils compared to other commonly used oils. Macadamia oil has the most monosaturated fats then other oils.

Table 6 – Commonly used oil comparisons

Vitamins and minerals

Macadamia nuts contain a variety of vitamins and minerals The levels of some of those result in the ability to make a nutrient content claim. The FDA defines nutritional content claims as:

• Excellent/rich source: 20% or more of Daily Value (%DV)

• Good source 10-19% of Daily Value (%DV)

Macadamia nuts are uniquely rich in manganese, which is essential to activate specific enzymes (such as prolinase) that help produce skin cells while reducing inflammation. Macadamia nuts also contain copper and thiamine, which contribute a good source of minerals and vitamins. Studies have shown that these nutrients support important body functions such as making energy, maintaining the nervous and immune systems, brain development, and preventing kidney and circulation disorders

FDA does not allow unqualified structure/function claims of food products, but a brand can make a nutrient content claim For macadamia nuts this can be:

• Excellent source of manganese

• Excellent source of copper

• Excellent source of thiamine

Additional references as to why these vitamins and minerals are important for our body can be added to a label without compromising regulatory restrictions.

Appendix 2 provides a full vitamin and mineral breakdown of macadamias compared to other nuts.

Health benefit i nsights

Inflammation

Macadamia nuts are a good source of monounsaturated fats and provide a healthy ratio of Omega-6 to Omega-3 fats. Both are essential fats that have been shown through scientific research to contribute to a healthy inflammatory response. Inflammation is a complex reaction in the body in response to damage or invasion. An example would be if we scrape our arm, we experience inflammation in the form of swelling, redness, heat, and pain. When our arm heals, we experience the inflammation resolving itself and returning to normal. This resolution or finishing of the inflammatory process uses Omega-3 fats and getting enough of them in our diets is essential for maintaining healthy inflammation.

Omega-6 fats contribute to the increase of an inflammation response. When we eat too many Omega-6 fats in relation to Omega-3 fats, some of the inflammation in our body never resolves itself, which leads to chronic inflammation. This chronic inflammation contributes to cardiovascular disease, diabetes, Alzheimer’s disease, arthritis, and other chronic illnesses. For this reason, we look to consuming foods with a healthy ratio of Omega-6 to Omega-3 fats to improve our inflammatory response and keep us healthy. Small inflammatory responses occur inside our bodies all the time and resolving them while keeping our level of inflammation low is essential for good health.

Saturated fats, solid at room temperature and most common in animal products, cause an increase in inflammation, which is one reason they are implicated in the development of these same chronic illnesses. Replacing the saturated fats in dairy products and meat with the MUFA and PUFA fats found in macadamia nuts improves inflammation and may reduce our risk of developing these chronic illnesses.

The vitamins in macadamias, specifically manganese, also work to ensure a healthy inflammatory response. Manganese is necessary for many enzymes involved in antioxidant production and healthy cell signalling, which are essential for resolving chronic inflammation.

Unfortunately, research is too limited in the direct relationship of inflammation to macadamia nuts to make a formal claim, but evidence focused on unsaturated fats is robust and growing. For example, one study found that monounsaturated fats reduce the production of proinflammatory cell signalling molecules, which help resolve chronic inflammation and promote complete healing.

Digestive and brain health

MUFA and PUFA fats, like those found in macadamia nuts, may protect our brain and cognitive function while supporting a healthy gastrointestinal tract. Diets high in total fat and saturated fat are detrimental to our gut health because they do not promote a healthy microbiome and can cause some inflammation in the cells that line our GI tract. However, it does appear that eating a moderate amount of healthy fats in an overall healthy whole-food diet, including the consumption of macadamia nuts, is good for our digestive health.

The monounsaturated fats so prevalent in macadamia nuts have been shown to help protect our brains from cognitive decline and reduce our risk of developing dementia. In one study, intake of nuts in general, including macadamias, was associated with better cognitive performance. More research will be forthcoming in this area, as it is a new and exciting segment of nutrition science

Blood sugar/insulin levels

The nutrition content of macadamia nuts, high in healthy unsaturated fats and low in simple carbohydrates, promotes a minimal rise in blood glucose, or blood sugar, after eating them. While the fiber and protein content of macadamia nuts is modest, they do contribute to this healthy blood glucose response. The anti-inflammatory healthy fats, combined with low carbohydrate and protein levels, require lower levels of insulin to be released during digestion, leading to a healthier insulin response.

The glycemic index (GI) of macadamia nuts is 10 on a scale of 1-100, which is extremely low (a GI of under 55 is considered low). Foods low on the glycemic index reduce the blood sugar rise of any meal or snack they are part of. This means adding macadamias to a meal or snack will reduce the total glycemic load, providing improved blood glucose control.

There is preliminary evidence that adding nuts to a carbohydrate-rich meal or snack lowers the resulting post-prandial rise in blood glucose. This is encouraging, future research should verify these results.

Further, macadamia nuts contain an abundance of manganese, which is an essential mineral that has been shown to help regulate blood glucose levels.

Putting this all together, macadamia nuts are a healthy food for those with diabetes as well as those who want to maintain lower blood glucose levels for their overall health.

Satiety and weight loss

Satiety is the feeling of fullness, or of being satisfied (satiated). This is an area of research gaining steam in the field of weight management. Nuts, including macadamia nuts, provide long-term satiety after eating them. This means that adding macadamia nuts to a meal or snack will keep someone full for a longer period than many other foods.

One of the biggest misconceptions about macadamia nuts is that their high-calorie content will lead to weight gain. Several studies refute this myth with all nuts (including macadamias), and one study with macadamias specifically. Weight management is complex and difficult for most people and physicians. Macadamias can be an ally in the fight to lose weight rather than a hindrance. Macadamia nuts are rich, satisfying, and nutritious, which can lead to a reduced desire to eat another meal or snack within a few hours. While definitive research has not been completed in this area, the theory is that eating whole, natural, nutritious foods like macadamia nuts will lead to lower calorie consumption overall.

The bottom line is that incorporating macadamia nuts into a healthy diet will not lead to weight gain and may even help with weight loss.

Claims

Communicating the overall benefits of macadamia nuts or other food products is limited in the United States to only those qualified health claims or authorized nutrient content.

Qualified health claims

FDA identifies certain claims as Qualified Health Claims (QHCs) that are supported by scientific evidence but do not meet the more rigorous “significant scientific agreement” standard required for an authorized health claim. To ensure that these claims are not misleading, they must be accompanied by a disclaimer or other qualifying language to accurately communicate to consumers the level of scientific evidence supporting the claim.

FDA does allow marketing of macadamia nuts as “Heart Healthy” as a QHC with the following disclaimer that must appear on the packaging associated with the claim:

Heart healthy

Supportive but not conclusive research shows that eating 1.5 ounces per day of macadamia nuts, as part of a diet low in saturated fat and cholesterol and not resulting in increased intake of saturated fat or calories may reduce the risk of coronary heart disease. See nutrition information for fat [and calorie] content.

Recommendation for further scientific research, FDA positioning, and improving the positioning of the health and wellness benefits of macadamia nuts in the marketplace to consumers is important to strengthen consumer understanding and consumption.

Food manufacturers can petition the agency to consider exercising enforcement discretion for the use of additional qualified health claims. The FDA does not “approve” qualified health claim petitions. For a QHC petition with credible scientific evidence, the FDA issues a Letter of Enforcement Discretion, including specific claim language that reflects the level of supporting scientific evidence and details of all enforcement discretion factors under which the FDA will not object to the use of the QHC

Authorized nutrient claim

A nutrient content claim is a specific claim to the amount of a nutrient or vitamin/mineral present in a serving of the product and the amount it represents based on recommended daily intakes (RDIs). For macadamia nuts, the following can be made:

• Excellent source of manganese

• Excellent source of copper

• Excellent source of thiamine

There are no RDIs specific to monounsaturated and polyunsaturated fats, but they can be expressed as 'good fats’ with qualifiers on the benefits of consuming macadamia nuts as part of a healthy diet and lifestyle based on scientific research and knowledge.

Other certified claims

Other certified claims to consider strengthening consumer support are Kosher, Vegetarian, NonGMO Project Verified, Keto, Gluten-Free, Plant-Based, Sustainably Grown, and Fair Trade.

Nutritional narrative

Role of narrative

Macadamias have excellent nutritional credentials that are highly relevant to long-term food trends. There is an opportunity to build a stronger understanding of the composition of macadamias and related benefits with current and future consumers.

Consumers are inundated with nutritional messaging across various food categories. The most effective categories differentiate themselves using simple, believable, scientifically backed positioning that connects with consumer needs. They usually use only one to four core messages, which are repeated often.

The nutritional narrative for macadamias intends to inform consistent messaging around why macadamias are healthy. The narrative is at the convergence of consumer trends, science, and the attributes that are ownable by macadamias. Macadamia brand owners, processors, communicators, and the wider industry are encouraged to use the core narrative, as consistency and repetition are key to changing consumer behaviour.

Core narrative

The following summarises the key points supporting each area of the narrative. In addition, there are some online statements that are supported by sound science and could be used effectively in marketing materials (but not on packaging).

Good fats

Macadamia nuts contain a variety of good fats that support a healthy diet. They have the highest level of monounsaturated fats (MUFAs) of all nuts in the form of Omega-9 and Omega-7. Omega-9 is known to reduce inflammation, improve heart function through lowering of ‘bad cholesterol’ levels, and support overall wellness. Emerging research on the rarer Omega-7 shows correlations with lower blood sugar levels and healthier insulin responses. Macadamias have polyunsaturated fatty acids (PUFAs) in the form of Omega-3 and Omega-6 and humans need both, however we typically overconsume Omega6. The ratio of 6:1 (Omega-6:Omega-3) found in macadamias is an excellent balance for optimal health.

Consumers are increasingly seeking nutrient-dense ‘real foods’ which are not highly processed. The good fats in macadamias contribute to nutrient density together with vitamins, minerals, antioxidants, and phytonutrients. Macadamias are uniquely rich in the mineral manganese, essential for skin cell development and resolving inflammation. Healthy fats also enable the absorption of fat-soluble vitamins. Macadamias are a directfrom-nature whole food that offers exceptional nutritional benefits relative to their calorie content.

• Macadamias are an excellent source of manganese. This nutrient is essential for healthy blood sugar levels, building collagen, antioxidant activity, preventing free radical formation inside our bodies, cell signalling, and healthy bones and teeth.

• One serving of macadamia nuts also contains dietary fiber, protein, thiamine, and copper.

• Macadamia nut intake does not result in weight gain when consumed as part of a healthy diet.

• Nut intake, including macadamias, causes a smaller rise in blood glucose and a healthier insulin response than other snacks.

• Macadamia nuts are as healthy as all other nuts regarding cardiovascular health, lowered cholesterol, and low rises in blood sugar.

• Macadamias are a source of plant sterols (which may lower cholesterol in the blood) and polyphenols (antioxidants).

• Macadamia nuts have the fighting power of polyphenols and flavonoids. Flavonoid-rich foods are essentially superfoods.

• Roasting improves the taste and texture of macadamia nuts and does not diminish nutritional quality. Roasted macadamia nuts are just as nutritious as raw ones

• The heavy metal content of macadamias is within safe limits, just like other nuts. Note: more research is needed, and it is likely not a good claim until further testing and understanding are evaluated.

• The overall fatty acid and antioxidant content of macadamias remained consistent even though some small differences occurred when they were grown in different regions.

Inflammation

Inflammation is a significant health concern. It is a complex immune system reaction in the body in response to damage or invasion, and excess inflammation can cause chronic diseases. Too much added sugar contributes to inflammation, along with an excess of saturated fats found in meat and dairy. Macadamia nuts help to reduce inflammation through the presence of good fats, a favorable ratio of Omega-3 and Omega-6, along with vitamins, minerals, and phytonutrients. The consumption of macadamias may help address inflammation related issues, such as digestive, brain, and heart health.

• The fats in macadamia nuts may help fight inflammation and reduce cellular damage.

• Increasing consumption of monounsaturated fats can benefit digestion and overall gut health. Macadamia nuts are an important source of monounsaturated fats because they offer the ideal ratio of Omega-6 to Omega-3.

• Increasing the consumption of monounsaturated fats and lowering saturated fats can help support our brain and cognitive function.

• The fatty acid content of macadamia nuts, especially the oleic acid, showed antiinflammatory effects in cells.

• Macadamia nuts have anti-inflammatory fats similar to those found in salmon and avocados.

Macadamia nut oil

Additional benefits of macadamia oil:

• Cold-pressing macadamia oil is a healthy method of oil extraction that maintains the nutrient benefits of macadamias in this form.

• Macadamia nut oil has a high level of lignans, which are health-promoting antiinflammatory compounds that act somewhat like fiber

• Macadamia nut oil has a smoke point of 410°F(210°C), making it ideal for high-heat cooking methods like frying, sautéing, and baking Macadamia oil is a good replacement for less healthy oils.

This work has been undertaken for the United States and is in alignment with U.S. regulations. In other countries other claims or benefit areas may have more relevance or validity.

References

i. FDA Food Labelling – Claims

https://www.fda.gov/food/food-labeling-nutrition/label-claims-food-dietary-supplements

ii. FDA Reference Amounts Customarily Consumed (RACC) https://www.fda.gov/media/102587/download

iii. FDA Qualified Health Claim Petition for Macadamia Nuts and the Risk of Coronary Heart Disease https://www.fda.gov/food/cfsan-constituent-updates/fda-completes-review-qualifiedhealth-claim-petition-macadamia-nuts-and-risk-coronary-heart-disease

iv. FDA Small Entity Compliance on Structure/Function Claims https://www.fda.gov/regulatory-information/search-fda-guidance-documents/smallentity-compliance-guide-structurefunction-claims

v. Food Labelling: Nutrient Content Claims

Nutrient Content Claims | FDA

vi. USDA Nutritional Food Database FoodData Central (usda.gov)

1. Fats comparison of various foods/oils, per 100g

2. Macadamia nuts and tree nuts nutritional values, serving size 1oz (28.35g)

3. Monounsaturated fats and polyunsaturated fats

4. 2023 revised scientific studies summary (separate document upon request)

5. Nutritional summary

6. Consumer claims and statements

Appendix 1 – Fat comparison of various foods/oils, per 100g

NUTRITIONAL ANALYSIS b ased on USDA Food Data Central Database and FDA RDIs

size 1oz (28.35g)