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Mango consumption may improve overall diet RESEARCH

A study published in the Journal of Nutrition and Food Sciences shows that mango consumption may be associated with an overall better diet, higher intake of whole fruit and certain nutrients, like dietary fiber and potassium, along with lower body weight and C-reactive protein, a measure of inflammation that may be associated with cardiovascular risk.

 

The researchers compared the diets of 29,542 children and adults participating in the National Health and Nutrition Examination Survey (NHANES) between 2001 and 2008 and used the Healthy Eating Index (HEI) to determine diet quality relative to federal dietary guidance. The researchers found those that ate mangos scored higher on the HEI than those that did not. Compared to non-mango consumers, mango eaters, on average, had higher intakes of whole fruit, vitamins C, potassium, and dietary fiber (in adults only), while having lower intakes of added-sugars, saturated fat (in adults only), and sodium (in adults only). Additionally, lower levels of C-reactive protein (CRP) were found in adult mango consumers. C-reactive protein is a marker of inflammation and it has been suggested that high levels of it in the blood may be linked to increased risk for heart disease.


The researchers concluded: "Mango consumption was associated with a higher intake of whole fruit. Although results between the different age groups varied, in general, mango consumers had lower intakes of nutrients to limit, including added sugars, saturated fatty acids, and sodium; higher intake of nutrients to encourage, including dietary fiber and potassium; better diet quality; and lower levels of CRP. Consumption of mangos and all fruit should be encouraged in an attempt to move Americans closer to meeting their recommendations for fruit intake, along with a healthy lifestyle."

 

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