Serum Lipid Effects of a High–Monounsaturated Fat Diet Based on Macadamia Nuts

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Abstract
TRADITIONALLY, the inhabitants of regions such as Greece and southern Italy, where rates of coronary heart disease are low, have consumed relatively high-fat diets containing substantial amounts of olive oil, a substance with high concentrations of the monounsaturated fatty acid oleic acid.1,2 These "Mediterranean diets" frequently contain more energy from fat than the typical American diet but are higher in monounsaturated fats. Less than 10% of energy in such diets comes from saturated fats.

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