Several studies link macadamia nut consumption to improved blood lipid profiles and reduced coronary risks. One such study, at Pennsylvania State University was published in the "Journal of Nutrition" in 2008. That study compared the effects of two similar diets with equal amounts of fat, protein and carbohydrate. One group received the bulk of their dietary fat from macadamia nuts, while the other group got their fat from other sources. At the end of five weeks, both groups reduced their "bad" LDL cholesterol, but the macadamia nut group had significantly greater decreases in both LDL and total cholesterol.
