Daily Mango Consumption May benefit Blood Sugar Control, Study Suggests
Could enjoying a mango each day actually improve blood sugar levels, despite the fruit’s natural sugar content? New research indicates its possible, challenging conventional thinking about sugar intake.
A six-month study conducted by scientists at Florida State University followed 23 adults diagnosed with prediabetes. participants were divided into two groups: one consumed approximately 300 grams of fresh mango daily, while the other received a calorie-matched granola bar. Crucially, both groups ingested the same total number of calories, differing only in the source of those calories.
The results revealed significant health improvements in the mango-eating group. Participants who enjoyed a daily mango exhibited lower fasting blood sugar levels. Thier HbA1c – a measure of long-term blood sugar control – remained stable, whereas the granola bar group experienced a rise in this value. furthermore, the mango group demonstrated improved insulin response, reduced body fat, and overall weight loss. conversely, the control group’s health markers declined despite consuming less sugar overall.
What explains this surprising outcome? Researchers beleive the benefits stem from the complex composition of the whole fruit. Mangos contain not only natural sugars but also fiber, antioxidants, and other beneficial compounds. These elements work synergistically to slow sugar absorption into the bloodstream and reduce inflammation. The study highlights that it’s not simply how much sugar you consume, but how that sugar is delivered - within the context of a whole food.
However, it’s significant to approach these findings with caution. The study involved a small sample size of only 23 participants, predominantly white women. Researchers did not account for other dietary habits that could have influenced the results. Additionally, the study was partially funded by the National Mango Board, an organization dedicated to promoting mango consumption, possibly introducing a bias.
Despite these limitations, the research aligns with a growing body of evidence suggesting that fruit is processed differently by the body than added sugars found in processed foods. previous studies have indicated that fruit consumption can actually lower the risk of developing diabetes, rather than increasing it.
