Over The Horizon

Say "Nuts" to Cholesterol

Europeans could be poised to add chemicals to their margarine to exploit the cholesterol-reducing effect of sterols -- naturally occurring compounds extracted, in this case, from wood pulp. However, New Zealand-based research suggests that a bowlful of nuts may offer an easier alternative.

New Scientist recently reported that margarine supplemented with plant sterols could reduce blood cholesterol by over 8%. Commercial interests claim that if this was extended to the whole population it could cut deaths from coronary heart disease by 20%.

A similar product is on sale in Finland, with sales exceeding all expectations and, within a year, millions of other Europeans could be spreading their bread with margarine supplemented with plant sterols.

At Lincoln University, however, biochemist Dr Geoffrey Savage points out that there may be no need to go down this margarine-modification path to achieve the same effect.

Research at Lincoln has shown that hazelnuts and walnuts contain high levels of the same plant sterols. It has been known for some time that nuts are a healthy addition to our diet.

Savage says recent research shows that New Zealand-grown nuts contain high levels of these positive sterols which work by interfering with the absorption of cholesterol in the gut without being absorbed themselves.

"A simple bowl of nuts at mealtime could deliver a significant blow to health-damaging cholesterol levels and save your life," he says.

"Furthermore, the elevation of nuts into the public health arena would be a real boost for New Zealand's fledgling nut industry as growers strive to produce a high quality, nutritious product."