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Macadamia nutrition & health: research analysis

October 2026 EUROPEAN EDITION (2nd)

Report revised by Carrie Ruxton PhD RD Commissioned by the World Macadamia Organisation for the use of professionals only. Not intended for consumers or general public.

Contents Objective ................................................................................................................................... 3 Method ...................................................................................................................................... 3 Executive summary ................................................................................................................... 4 Scientific literature review .......................................................................................................... 5 Summary of review findings .................................................................................................... 10 Nutritional composition ............................................................................................................ 11 Fat composition ................................................................................................................... 12 Vitamins and minerals ......................................................................................................... 14 Nutrition and health claims ...................................................................................................... 14 Nutrition claims .................................................................................................................... 14 Health claims overview ........................................................................................................ 14 How to use health claims ..................................................................................................... 15 Health claims for macadamias ............................................................................................. 15 Other certified claims ........................................................................................................... 16 Nutritional narrative ................................................................................................................. 16 Macadamia nut oil ............................................................................................................... 17 Non-specific health claims ................................................................................................... 17 References.............................................................................................................................. 18 Appendices ............................................................................................................................. 18

WMO Macadamia nutrition & health: research analysis | European Edition

Objective World Macadamia Organisation (WMO) periodically commissions a review of key scientific research and nutritional analysis to support the creation and evolution of a nutritional and health narrative on the benefits of macadamia nuts. This narrative aims to deliver sciencebased, compelling, and ownable messages on macadamia nutrition and health benefits. The scope includes creating consumer-friendly statements that are easy to understand, based on sound science, and meet European regulations. Processors and handlers, brand owners, influencers, nutritionists, and the wider macadamia industry are encouraged to use these resources when promoting macadamias in Europe.

Method This edition is based on a 2025 report by a United States-based team of external experts with experience in nutrition, clinical studies, food science, regulatory affairs and the food industry. A European lens was applied by considering how the evidence on macadamias fits within the Nutrition and Health Claims Regulationa of the European Union which, at present, is adopted by most countries within the European geographical regionb. The following approach was taken in the 2025 report: •

Evaluate available scientific research on macadamias and related health research

•

Nutritional comparison to other tree nuts and whole foods, based on 100g values and U.S. recommended serving size amounts

•

Fatty acid profile breakdown, including ratios between different fatty acids

•

Categorisation of the research and analysis based on significance and priorities

•

Broader recommendations on potential claims, health benefits, category opportunities, and consumer usage

•

Deeper analysis of omega fatty acid ratios and substantiating work available to support the good fats narrative, including nutritional comparisons of other whole foods/oils

•

Expanded evaluation of research related to the use of macadamia oil in food processing and beauty products

In addition, this edition considered: •

The identification of potential claims based on European regulatory requirements and conditions of use (e.g. nutrition or health claims)

•

Emerging scientific evidence for disease risk reduction and where such claims are permitted within European regulations.

a Nutrition and Health Claims regulation (2006) https://eur-lex.europa.eu/eli/reg/2006/1924/oj/eng b Non-EU countries in Eastern Europe may have different regulatory frameworks for nutrition and health claims.

Local advice is, hence, recommended for companies operating in this region. WMO Macadamia nutrition & health: research analysis | European Edition

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 links with improved cardiovascular health, reduced inflammation, improved glucose response, and a satiated feeling without weight gain. This report provides an assessment of the evidence on macadamia nuts and identifies which nutrition and health claims can be used in European markets. 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, particularly Omega-9s and Omega7s. They also contain some polyunsaturated fats (PUFAs) in the form of Omega-3s and Omega-6s but not to the level required for a nutrition claim in Europe. According to studies, the good fats in macadamias have been associated with anti-inflammatory effects and normal heart health, cognitive function and gut health. Macadamia nuts are low in carbohydrates and, combined with high levels of unsaturated fats, provide an ideal snacking option for those aiming to maintain normal blood glucose levels. Indeed, as in the case of the nut category in general, there is only a minimal rise in blood glucose following the consumption of macadamias. Further, consumers are increasingly seeking nutrient-dense, unprocessed ‘whole foods’. The good fats in macadamias, together with their vitamins, minerals and bioactive plant substances, contribute to their high nutrient density. Macadamias are uniquely rich in the mineral manganese, which is essential for normal bone health and protecting body cells from oxidative stress (i.e., sometimes referred to ‘antioxidant’ in popular media). 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 other cooking oils. Its mild flavour complements many recipes and formulations. The fatty acid profile of macadamia oil contributes similar nutritional benefits to eating whole nuts. Its use in topical products for skin care has increased because it is lightweight, easy to absorb, and may offer anti-aging benefits. Macadamias meet evolving consumer trends, and our understanding of the nutrition and health benefits continues to grow. Further scientific studies will strengthen knowledge and applications.

This edition is based on nutrition and health claims which originated in the European Union. Users are responsible for checking if their markets follow these regulations and take legal advice if necessary. The information in this document is aimed at professionals. It is not intended for consumers or the general public.

WMO Macadamia nutrition & health: research analysis | European Edition

Scientific literature review This section summarises the evidence on macadamias published in more than 120 peerreviewed studies funded both by the public sector and industry. It does not imply any nutrition or health claims. The studies included in this review examine both macadamias specifically, and potential health effects of the nutrients contained in macadamias. Research on macadamias is growing, but more is needed to provide further substantiation of the phytochemical and nutritional properties and potential health benefits. Advancing towards a greater number of high-quality human trials is a desired research goal, as it could provide stronger evidence of health benefits gained directly from eating macadamias. The following Table 1 summarises the most relevant and highest-quality studies. They are categorised by the key findings, supporting nutritional benefits, and a summary of key takeaways. References are provided in Appendix 4, which is available as a separate document in Excel format and includes a complete list of studies reviewed here. Table 1c General nutrition benefits Xing-Hao Tu, et al. “A Comprehensive Study of Raw and Roasted Macadamia Nuts: Lipid Profile, Physiochemical, Nutritional, and Sensory Properties.” (1)

Roasting improves taste sensation of macadamia nuts and does not diminish nutritional quality.

Boiling, Bradley, W. et al. “Tree Nut Phytochemicals: composition, Antioxidant Capacity, Bioactivity, Impact Factors. A Systematic Review of Almonds, Brazils, Cashews, Hazelnuts, Macadamias, Pecans, Pine Nuts, Pistachios and Walnuts.” (2)

Macadamias are a source of plant sterols (which may lower blood cholesterol according to clinical trials); as well as polyphenols and flavonoids (antioxidants).

Ni Dongdong, et al. “Exploring Relationships between Satiation, Perceived Satiety and Plant-based Snack Food Features.” (3)

Eating macadamia nuts was linked to the greatest satiety over time, with lower initial satiation than other snack foods. We don’t feel as “full” but are not hungry for a longer time after eating macadamias.

Schwingshackl, L., and B. Strasser. “High- MUFA Diets Reduce Fasting Glucose in P patients with Type 2 Diabetes.” (4)

Diets high in MUFAs seem to reduce blood glucose levels in people with Type 2 Diabetes. More research is needed – an area to watch.

Tim J.O’Hare and Hung Hong Trieu, et al “Assessing Fatty Acid Profiles of Macadamia Nuts (various species)” (5)

Tested fatty acid content of many macadamia lines. Potential exists to develop a reduced-saturated fat macadamia by combining characteristics found in different species through selective breeding.

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)

Replacing saturated fats with macadamia nuts reduces risk factors for cardiovascular disease; lowers total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) in the blood.

c Disclaimer: This table summarises the conclusions of published studies and the statements should not be

interpreted as nutrition or health claims WMO Macadamia nutrition & health: research analysis | European Edition

Cardiovascular health markers Maguire, L. S. et al. “Fatty Acid Profile, Tocopherol, Squalene and Phytosterol Content of Walnuts, Almonds, Peanuts, Hazelnuts and the Macadamia Nut.” (7)

Including macadamia nuts in a healthy diet resulted in lowered total cholesterol, LDL-C, and an increase in high-density lipoprotein cholesterol (HDL-C).

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)

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

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

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.

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)

A review of over 113 trials assessing effect of consuming nuts, including macadamias, with a median daily dose of 46g/day compared with a non-nut control group showed moderate reductions in TC, LDL-C, 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.

Lutgarda Bozzetto, Anna Prinster, Giovanni Annuzzi, Lucia Costagliola, Anna Mangione, Alessandra Vitelli, Raffaella Mazzarella, Margaret Longobardo, Marcello Mancini, Carlo Vigorito, Gabriele Riccardi, Angela A. Rivellese; Liver Fat Is Reduced by an Isoenergetic MUFA Diet in a Controlled Randomized Study in Type 2 Diabetic Patients. Diabetes Care 1 July 2012; 35 (7): 1429–1435. (11)

Substituting foods rich in MUFAs for foods high in saturated fats (example: macadamias or macadamia butter for butter or bacon) benefits health.

Monounsaturated fats and inflammation Sujatha Rajaram, et al. “Macadamia Nut Consumption May Decrease Inflammation Markers” (12)

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

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.” (13)

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

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.”

Both MUFA and PUFA intakes were associated with lower inflammatory markers in the blood; a lower ratio of Omega-6 to Omega-3 fatty acids was beneficial, but no ideal ratio was determined. The fatty acid ratio studied was similar to that seen in macadamias.

(14)

Gaetan Ravaut, et al. “Monounsaturated Fatty Acids in Obesity-Related Inflammation.” International Journal of Molecular Sciences, vol. 22, no. 330, Dec. 2021, p. 330. (15)

Replacing saturated fatty acids, usually from animal sources, with unsaturated fatty acids reversed the detrimental effects of saturated fats on cells.

WMO Macadamia nutrition & health: research analysis | European Edition

MUFAs and cognitive/brain health Prinelli, Rederica, et al. “Specific Nutrient Patterns Are Associated with Higher Structural Brain Integrity in DementiaFree Older Adults.” (16)

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

Jiang, Yi-Wen, et al. “Midlife Dietary Intakes of Monounsaturated Acids, n-6 Polyunsaturated Acids, and PlantBased Fats Are Inversely Associated with Risk of Cognitive Impairment in Older Singapore Chinese Adults.” (17)

An inverse association with cognitive impairment was found for plant-based fat intake. Substitution of total carbohydrates or saturated fats with MUFAs, and particularly PUFAs, were related to lower risk of cognitive impairment. Macadamias are rich in MUFAs.

Naqvi, Asghar Z., et al. “Monounsaturated, Trans, and Saturated Fatty Acids and Cognitive Decline in Women.” (18)

Greater MUFA intakes were associated with less cognitive decline. Macadamias are rich in MUFAs.

Theodore, Lauren E., et al. “Nut Consumption for Cognitive Performance: A Systematic Review.”

Nut consumption in general was associated with better cognitive performance, although macadamias were not included in this study.

(19)

Omega-7 / palmitoleic acid - general Sasagawa, Masa et al. “Omega-7 Mixed Fatty Acid Supplementation Fails to Reduce Serum Inflammatory Biomarkers: A Placebo-Controlled, Double-Blind Randomized Crossover Trial.” (20)

Supplemental Omega-7 palmitoleic acid was no better than a placebo at improving inflammation markers in the blood.

Weir, N. L., et al. “Circulating Omega-7 Fatty Acids Are Differentially Related to Metabolic Dysfunction and Incident Type 2 Diabetes: The Multi-Ethnic Study of Atherosclerosis (MESA).” (21)

Palmitoleic acid positivity correlated with Type 2 Diabetes in some groups and was neutral in others. The more palmitoleic acid in the blood, the higher the risk of diabetes for some people.

Akio Nakamura, et al. “Effects of Omega-7 Palmitoleic Acids on Skeletal Muscle Differentiation in a Hyperglycemic Condition.” (22)

Omega-7 fats may positively influence muscle growth in people with higher blood glucose levels. This could be interpreted as improving lean mass in people with higher Omega-7s, although caution is needed as the research is at an early stage.

Omega-7 – palmitoleic acid - blood sugar, insulin levels Wei Hua, et al., “A review of biological functions, health benefits, and possible de novo biosynthetic pathway of palmitoleic acid in macadamia nuts” (23)

Higher levels of palmitoleic acid in the blood were correlated with better insulin sensitivity. This study did not determine a causeand-effect relationship.

Domenico Tricò, Alessandro Mengozzi, Lorenzo Nesti, Mensud Hatunic, Rafael Gabriel Sanchez, Thomas Konrad & Katarina Lalić, Nebojša M. Lalić & Andrea Mari & Andrea Natali & for the EGIR-RISC Study Group “Circulating palmitoleic acid is an independent determinant of insulin sensitivity, beta cell function and glucose tolerance in non-diabetic individuals: a longitudinal analysis” (24)

Investigated the role of palmitoleic acid in modulating insulin sensitivity, insulin production, and blood glucose levels in humans. Those with higher blood levels of palmitoleic acid had better insulin sensitivity, insulin production, and lower blood glucose levels. This study did not determine a cause-and-effect relationship.

WMO Macadamia nutrition & health: research analysis | European Edition

Omega-7 – palmitoleic acid - blood sugar, insulin levels Ecesu Cetin, et al “Protocol for a randomized placebo-controlled clinical trial using pure palmitoleic acid to ameliorate insulin resistance and lipogenesis in overweight and obese subjects with prediabetes”

This paper describes the methodology of a study which will test whether palmitoleic acid can mimic the rescue mechanism of adipose tissue against obesity through stimulating whole-body insulin sensitivity. The results will be relevant for macadamias due to their high palmitoleic acid content

(25)

Satiety and weight management Cesarettin Alasalvar and Bolling “Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects” (26)

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

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’ (27)

Adding macadamia nuts to the diet did not result in weight gain. Other results were not statistically significant although the study was only 8 weeks long. Authors conclude: “Macadamia nuts may be suggested as a nutrient-dense food even among the overweight/obese population without fear of weight gain.”

O'Neil, Carol E et al. “Tree Nut consumption is associated with better adiposity measures and cardiovascular and metabolic syndrome health risk factors in U.S. Adults: NHANES 2005-2010.” Nutrition journal vol. 14 64. 28 Jun. 2015, doi:10.1186/s12937-015-0052-x (28)

People who regularly consume nuts have a reduced risk of overweight/obesity, hypertension, and cardiovascular disease.

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” (29)

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

Tafadzwa Kaseke, Olaniyi Amos Fawole, and Umezuruike Linus Opara “Chemistry and Functionality of Cold-Pressed Macadamia Nut Oil” (30)

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

Each region was slightly different in the nutrient content of the oil. In general, macadamias provided antioxidants and a favourable fatty acid content.

CPMO has higher oxidative stability due to its high presence of MUFAs 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 MUFAs and natural antioxidants such as tocopherols, phytosterols, and squalene.

WMO Macadamia nutrition & health: research analysis | European Edition

Macadamia nut oil Roberta Tardugno, Nicola Cicero, et al., “Exploring Lignans, a Class of Health Promoting Compounds, in a Variety of Edible Oils from Brazil” (31)

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.

Xixiang Shuai, et al, “Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application” (32)

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.

Suvimol and Wantida Chaiyana, “Clinical Efficacy in Skin Hydration and Reducing Wrinkles of Nanoemulsions Containing Macadamia integrifolia Seed Oil” (33)

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.

Yao Liu, et al, “Effect of macadamia oil cake on blood lipid characteristics and intestinal microbiota in hyperlipidemic rat” (34) [animal study]

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.

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

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” (35)

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).

Winston J. Craig and Cecilia J. Brothers “Nutritional Content of Non-Dairy Frozen Desserts” (36)

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 (a less healthy fat). By using macadamia nut milk and adding protein and fibre from legumes, these desserts can be made healthier.

Manganese - general research Sareen S Tropper, Jack L Smith, James L Groff – “Advanced Nutrition and Metabolism of Manganese” (37)

Manganese is necessary for many enzymes to support: 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.

WMO Macadamia nutrition & health: research analysis | European Edition

Digestion and microbiome Cândido, Flávia Galvão, et al. “Impact of Dietary Fat on Gut Microbiota and Low-Grade Systemic Inflammation: Mechanisms and Clinical Implications on Obesity.” International Journal of Food Sciences & Nutrition, vol. 69, no. 2, Mar. 2018, pp. 125–43. (38)

Diets rich in MUFAs and PUFAs promote a healthier gut microbiome than those rich in saturated fats.

Inflammation physiology Ahmed, A.U. An overview of inflammation: mechanism and consequences. Front. Biol. 6, 274–281 (2011). (39)

This article explains the process of inflammation in the human body.

Nathan, Carl et al. Nonresolving Inflammation. Cell 140, Issue 6,871-882. (40)

This article explains the process and consequences of chronic inflammation and its’ role in disease.

Glycaemic index Foster-Powell, K et al. International Tables of Glycemic Index, The American Journal of Clinical Nutrition, Volume 62, Issue 4, October 1995, 871S-890S. (41)

The Glycaemic Index (GI) tables show how individual foods impact blood glucose levels when given in a standard portion representing 25g or 50g of carbohydrates. Macadamias, like other nuts, are low GI.

Summary of review findings The following statements summarise the findings of relevant studies. These do not constitute authorised nutrition and health claims in Europe which will be addressed in the next section. •

Macadamia nuts have the highest level of MUFAs of all nuts in the form of Omega-9 and Omega-7 fatty acids such as palmitoleic acid. (35)

•

Macadamias provide a 6:1 ratio of Omega-6 to Omega-3 fatty acids. (13, 35)

•

There is robust evidence supporting macadamia nuts in the area of cardiovascular health and healthy blood cholesterol levels. There is emerging evidence that the healthy fats in macadamia nuts contribute to a normal inflammatory response and improved cognitive function. (2, 4, 6, 7, 8, 9, 10, 14, 17)

•

Nut intake, including macadamias, results in a lower rise in blood glucose than many other snack foods. The low carbohydrate and high nutrient content of macadamia nuts may contribute to this benefit. A preliminary study reported that better insulin sensitivity was associated with higher levels of palmitoleic acid in the blood. (4, 24)

•

Palmitoleic acid is an area of emerging research and studies have so far focussed on the effects of palmitoleic acid on the gut microbiome and inflammatory responses. (22)

•

Macadamias do not cause a rise in inflammatory markers, unlike animal-based foods (meats, cheese), probably driven by their healthier fatty acid profile. (3) Some studies suggest a reduction in inflammatory markers. (38)

WMO Macadamia nutrition & health: research analysis | European Edition

•

Consumption of tree nuts, including macadamias, does not result in weight gain when part of a healthy diet. (26, 27, 28)

•

Macadamias are a rich source of manganese, a trace mineral that is required by more than 100 enzymes in the body. These contribute to healthy blood glucose levels, collagen and connective tissue formation, antioxidant generation, bones and teeth, and cell communication. (34)

•

Macadamias are high in lignans, which are reported to be anti-inflammatory polyphenols correlated with lower rates of cardiovascular disease, hypertension and some cancers. Macadamia oil has the most lignans of the nut oils and is similar to olive and grapeseed oils. This is an area to watch as consumers become more educated about lignans and their health benefits. High amounts of lignans are one reason why flaxseeds are considered to be healthy foods. (31)

•

The MUFA and antioxidant (tocopherols, phytosterols, squalene) content of macadamias remain stable when the oil is cold-pressed, giving it high oxidative stability. (30)

•

The healthy fat profile and creamy texture of macadamias make them ideal for nondairy frozen desserts, creamers, and nut butters which are categories with increasing consumer demand. There is potential for growth in product development and consumer awareness of macadamias as a versatile plant-based food. (32, 36)

•

Macadamia oil applied topically showed improvement in skin wrinkles and moisture due to its high content of MUFAs and natural antioxidants. Scientific research has noted that these antioxidants can reduce inflammation and oxidative stress of the skin. Furthermore, 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. (33)

•

Roasting macadamia nuts enhances flavour 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. (1)

•

The fatty acid content of macadamias is consistent among published research studies, even among different varietals. (29)

Nutritional composition Macadamia nuts, when compared to other tree nuts, are higher in total fat and lower in protein which could create a false perception that they are less healthy. In fact, analysis of the fatty acid profile reveals that macadamia nuts contribute the highest amount of MUFAs per portion. Table 2 compares the nutritional composition of a typical 28g portion of nuts, which equates to 10-12 macadamia kernels. A typical daily serving would be two portions (i.e. around 56g).

WMO Macadamia nutrition & health: research analysis | European Edition

Table 2 - See Appendix 2 for full analysis Per 28g

Macadamias

Almonds

Cashews

Hazelnuts

Pecans

Pistachios

Walnuts

Energy (kcal)

200

160

180

200

160

190

Total fat (g)

MUFAs (g)

2.5

PUFAs (g)

0.5

3.5

Protein (g)

Source: USDA Nutritional Food Database FoodData Central (usda.gov)

Table 3 shows how the MUFAs in macadamia nuts compare with other products perceived to be healthy such as peanuts, seeds, oils, avocados, dark chocolate, and cheese (Table 3). Macadamia nuts have one of the highest proportions of MUFAs per 100g in this group. Table 3 – See Appendix 3 for full analysis MONOUNSATURATED FATS COMPARISON Products

MUFAs (g/100g)

Extra virgin olive oil

69.2

Macadamia nuts

58.9

Sunflower seeds

33.4

Peanuts

25.6

Pumpkin seeds

16.2

Avocado (100g)

9.8

Dark chocolate 45-59% cacao

9.5

Flaxseed

7.53

Cheddar cheese

7.44

Coconut oil

6.31

Salmon

3.77

Egg

3.63

Source: USDA Nutritional Food Database FoodData Central (usda.gov)

Fat composition MUFAs are important drivers of the health benefits seen for certain foods. The main types of unsaturated fats in macadamia nuts are palmitoleic acid (Omega-7) and oleic acid (Omega-9) which have been associated with cardiovascular benefits. (4, 7, 8) Table 4 presents the fatty acid profile per serving of macadamia nuts including the balance of MUFAs and PUFAs and highlighting the lower levels of saturated fats.

WMO Macadamia nutrition & health: research analysis | European Edition

Table 4 MACADAMIA NUTS – FATTY ACID PROFILE Per serving (28g) Fatty acids, total saturated

3.4g

Fatty acids, total MUFAs

16.7g

MUFA 14:1

MUFA 16:1 (palmitoleic acid)

3.69g (Omega-7)

MUFA 18:1 (oleic acid)

12.4g (Omega-9)

MUFA 20:1

0.536g

MUFA 22:1

0.066g

MUFA 24:1 c

0.005g

Fatty acids, total PUFAs

0.425g

PUFA 18:2 (linoleic acid)

0.369g (Omega-6)

PUFA 18:3 (alpha-linolenic acid)

0.058g (Omega-3)

Source: USDA Nutritional Food Database FoodData Central (usda.gov)

Furthermore, the ratio of Omega-6 PUFAs and Omega-3 PUFAs is 6:1. In a typical Western diet, which tends to be high in fat and processed foods, omega-6s are overconsumed with an estimated ratio of 15-20:1 versus Omega-3s according to some scientific opinion (13). Macadamias can claim to be a source of healthy fats. Table 5 compares the amount of MUFAs and PUFAs found in macadamia oils compared with other commonly used oils. Macadamia oil has the most MUFAs within this grouping. Table 5 – Comparison of commonly used oils Products – serving size (1tbsp/14ml)

MUFAs

PUFAs

Macadamia nut oil

11.27

0.5

Extra virgin olive oil

10.23

1.47

Avocado oil

9.88

1.89

Almond oil

9.79

2.44

Canola oil

8.86

3.93

Sunflower oil

8.02

4.05

Peanut oil

6.47

4.48

Sesame oil

5.56

5.84

Palm oil

5.18

1.30

Soybean oil

3.19

8.08

Flaxseed oil

2.57

9.49

Cottonseed oil

2.49

7.27

Coconut oil

0.89

3.93

Source: USDA Nutritional Food Database FoodData Central (usda.gov) WMO Macadamia nutrition & health: research analysis | European Edition

Vitamins and minerals Appendix 2 provides a full vitamin and mineral breakdown of macadamias compared with other types of nuts.

Nutrition and health claims Nutrition claims Macadamia nuts contain a variety of vitamins and minerals at significant levels which enables nutrition claims to be made in Europe. These differ from the types of claims permitted in other jurisdictions, such as the USA or Asia. A ‘source of’ claim can be made when a reasonable daily serving of a food contains at least 15% of the Nutrient Reference Value (the daily recommendation). A ‘high in’ or ‘rich in’ claim can be made when a food contains at least 30% of the Nutrient Reference Value. Permitted claims for macadamias are shown in Table 6 below: Table 6 – Permitted vitamin & mineral claims (based on daily serving*) Source of

High in

Copper

Yes

Iron

Yes

No claim

Magnesium

Yes

No claim

Manganese

Yes

Phosphorus

Yes

No claim

Thiamine (Vitamin B1)

Yes

Vitamin B2 (Riboflavin)

Yes

No claim

* based on two daily portions of 28g Source: Authorised Nutrition & Health claims in EU and UK

Nutrition claims can also be made for unsaturated fats, fibre and sugars as summarised below: •

High in monounsaturated fat

•

High in unsaturated fat

•

Source of fibre

•

Low in sugars

These claims can be used on labelling, in-store marketing, commercial websites and social media accounts, advertising and other consumer communications.

Health claims overview In Europe, permitted health claims fall into four categories:

WMO Macadamia nutrition & health: research analysis | European Edition

Structure/function claims (Article 13 of the regulationd) which are based on well-established scientific evidence and describe the role of a nutrient or substance in normal physiological functions of the body. Examples include: “Calcium is needed for the maintenance of normal bones” or “Iron contributes to normal oxygen transport in the body”. Disease risk reduction claims (Article 14(1a) of the regulation) which refer to the role of a food or nutrient in reducing a risk factor for a disease. Examples include: “Plant sterols reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease” or “Calcium helps to reduce the loss of bone mineral in post-menopausal women. Low bone mineral density is a risk factor for osteoporotic bone fractures”. Claims relating to children’s development and health (Article 14(1b) of the regulation) which refer specifically to children’s growth or physiological development. Examples include: “DHA contributes to normal visual development of infants up to 12 months” or “Vitamin D is needed for normal growth and development of bone in children”. Proprietary claims are health claims supported by new scientific evidence and/or proprietary data, submitted by a specific company, where the applicant requests exclusive use of the claim for a limited time. Examples include: “Cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow” or “Chicory inulin contributes to normal bowel function by increasing stool frequency”. Article 14 and Proprietary claims need pre-authorisation with the European Food Safety Authority or equivalent country-specific bodies and require a higher standard of evidence compared with Article 13 claims.

How to use health claims If a nutrient meets the criteria for a nutrition claim (at least 15% of the Nutrient Reference Value in a reasonable daily serving), all associated health claims can be accessed. The permitted wording of health claims can be adapted but their original meaning must be preserved. For example, 'supports normal immune function' must not be changed to 'boosts immune function' but could be adapted to 'helps immune function or 'important for immune function'. As health claims relate to the nutrient and not macadamia nuts per se, this needs to be made clear in communications for example by stating: “Iron supports normal cognitive function. Macadamias are a source of iron” or “Iron – a mineral found in macadamias – supports normal cognitive function”. Some claims have specific conditions of use such as including the statement “high cholesterol is a risk factor in the development of coronary heart disease” for cholesterol reduction claims.

Health claims for macadamias Appendix 4 presents the full list of health claims which can be accessed by macadamias on the basis of their nutritional composition. These relate to important health areas such as cognitive function, normal cholesterol, skin health, immune function, children’s growth, muscle function, hormone balance, and protecting body cells from oxidative damage (antioxidant). Statements for communicating the most compelling (and easily understood) of these claims are suggested in the next section of this report.

d Nutrition and Health Claims regulation (2006) https://eur-lex.europa.eu/eli/reg/2006/1924/oj/eng

WMO Macadamia nutrition & health: research analysis | European Edition

Recommended sources Nutrition and health claims regulations

https://eur-lex.europa.eu/eli/reg/2006/1924/oj/eng

Information about the EU Register of Health Claims

EU register of health claims - Food Safety - European Commission

Search the EU Register of Health Claims

EU register | Food and Feed Information Portal Database | FIP

Guidance on using nutrition and health claims, wording, conditions of use etc. (published by the UK Government)

Nutrition and health claims: guidance to compliance with Regulation (EC) 1924/2006 - GOV.UK

Other certified claims Other claims to consider strengthening consumer support are Kosher, Vegetarian, Natural, Keto, Gluten-Free, Plant-Based, Sustainably Grown, and Fair Trade. Advice should be sought regarding the definition of these and conditions of use for the target market.

Nutritional 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. From the full list of authorised health claims in Appendix 4, the following are likely to resonate most with consumers. •

Nutrients in macadamia nuts (iron, copper) help to support a healthy immune system.

•

Nutrients in macadamia nuts (iron, magnesium, B vitamins) help to reduce tiredness and fatigue.

•

Iron supports normal cognitive function. Macadamias are a source of iron.

•

Iron is important for normal cognitive development in children. Macadamias are a source of iron.

•

Manganese, thiamine and vitamin B2 in macadamia nuts help to release energy from our food.

•

Manganese is an antioxidant, helping to protect body cells from oxidative stress. Macadamias are rich in manganese.

•

Manganese is important for healthy bones. Macadamias are rich in manganese.

•

Magnesium is important for healthy bones and teeth. Macadamias are a source of magnesium.

•

Magnesium helps to support normal muscle function. Macadamias are a source of magnesium.

WMO Macadamia nutrition & health: research analysis | European Edition

•

Phosphorus is important for healthy bones and teeth. Macadamias are a source of phosphorus.

•

Phosphorus – a nutrient found in macadamias – supports children's bone growth and development.

•

Vitamin B2 in macadamia nuts supports normal, healthy skin.

•

Vitamin B2 supports normal vision. Macadamias are a source of vitamin B2.

•

Thiamine, a B vitamin, supports normal heart function. Macadamias are rich in thiamine.

•

Take a mental health moment with a snack of macadamia nuts. Thiamine and magnesium support normal psychological function.

•

The healthy fats in macadamia nuts help to maintain normal blood cholesterol. High cholesterol is a risk factor for coronary heart disease.

Macadamia nut oil The benefits of macadamia oil are listed below and can be communicated to consumers: •

Cold-pressing macadamia oil is a healthy method of oil extraction that maintains the nutrient benefits of macadamias in this form. (29)

•

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 seed oils. (vi)

Non-specific health claims Using terms such as ‘healthy choice’, ‘antioxidant’, ‘better for you’, ‘good for health’, ‘supports a healthy lifestyle’ or ‘nourishes your body’ etc. are considered to be non-specific health claims in European law. It is acceptable to use these as long as you also cite an authorised health claim. An example could be: "Macadamias – a healthy post-workout snack! Macadamias are a source of magnesium which supports normal muscle function”. When using non-specific claims, it is important to consult local regulatory bodies or claims experts as acceptance of non-specific claims may vary in different countries.

WMO Macadamia nutrition & health: research analysis | European Edition

References References are available on request as a separate document in Excel format. Please contact the World Macadamia Organisation for a copy at info@worldmacadamia.com

Appendices 1.

Fats comparison of various foods/oils per 100g

Macadamia nuts and tree nuts: nutritional values per serving

Monounsaturated fats in different foods

Authorised health claims associated with nutrients present in macadamia nuts

WMO Macadamia nutrition & health: research analysis | European Edition

Appendix 1 – Fat comparison of various foods/oils per 100g Fat comparisons by product (per 100g)

Macadamia nuts

Walnuts

Almonds

Cashews

Pistachios

Hazelnuts

Pecans

Brazil nuts

Sunflower seeds

Pumpkin seeds

Flaxseed

Extra virgin olive oil

Coconut oil

Canola oil

Sunflower oil

Sesame oil

Tree Nuts

Seeds

Oils

Oil

Total fat (g)

75.8

65.2

53.4

43.8

45.3

60.8

67.1

51.5

42.2

93.7

90.5

94.5

93.2

100

Saturated fat (g)

12.1

6.13

4.56

7.78

5.91

4.46

6.18

16.1

4.46

8.66

3.66

15.4

82.5

6.61

8.99

14.2

Monounsaturated fat (g)

58.9

8.93

34.2

23.5

23.3

45.7

40.8

23.9

18.5

16.2

7.53

69.2

6.31

62.6

63.4

39.7

Omega-7 (16:1)

0.259

0.136

0.495

0.116

0.214

0.02

0.048

0.024

1.03

0.016

0.205

0.122

0.2

Omega-9 (18:1)

43.8

8.8

33.8

23.5

22.7

45.4

40.6

23.6

18.4

16.1

7.36

67.8

6.25

60.3

62.9

39.3

Polyunsaturated fat (g)

1.5

47.2

14.5

7.84

14.4

7.92

21.6

24.4

28.7

9.07

1.7

25.3

20.7

41.7

Omega-6 (18:2)

1.3

38.1

14.5

7.78

14.1

7.83

20.6

23.9

20.7

5.9

8.4

1.68

17.8

20.6

41.3

Omega-3 (18:3)

0.206

9.08

0.05

0.062

0.289

0.087

0.986

0.036

0.06

0.12

22.8

0.65

0.02

7.45

0.163

0.3

6:1

4:1

290:1

125:1

48:1

90:1

21:1

663:1

383:1

172:1

1:4

13:1

88:1

2:1

781:1

137:1

Wild salmon

Farmed salmon

Egg (100g)

Large egg (50g)

Cheddar cheese

2% milk

Almond milk unsweetened

Greek plain yogurt (whole milk)

Avocado (100g)

Medium avocado (50g)

Peanut butter

Peanuts (Valencia)

Dark chocolate 45-59% cacao

Dark chocolate 70-85% cacao