Scientists discover new health benefits of mango


Mango

According to a study analyzing data from the National Health and Nutrition Examination Survey (NHANES), women of childbearing age (WCA) who included mangoes in their diets experienced significant improvements in diet quality and nutrient intake. Experience happens. The study found that mangoes promote the intake of key nutrients needed for a healthy pregnancy, such as fiber, folate and vitamins, while also reducing the consumption of unwanted nutrients such as added sugars and saturated fats.

The new NHANES study shows that a mango-rich diet is associated with better nutrition and higher Healthy Eating Index scores, which is beneficial for healthy pregnancies.

Women who are trying to conceive, are currently pregnant, or breastfeeding have unique nutritional needs that are often not met by current diets. A recent study published in the journal Nutrients An important finding shows: the inclusion of mango in the diet of women of childbearing age (WCA) significantly increases both the overall quality of their diet and the intake of essential nutrients needed for a healthy pregnancy. These nutrients, which are often 10 – 30% less in the diets of pregnant women, see a significant increase in intake when mango is consumed.

“Pregnant women are at risk for many health conditions, such as gestational diabetes and high blood pressure, putting their health and the health of the unborn baby at risk,” says study co-author Kristin Fulgoni. “Diet is a key component of prevention plans, and mango is a healthful fruit that contributes several nutrients associated with reducing the risk of pregnancy-related diseases – including fiber, folate, magnesium, potassium and vitamin E. “

Researchers collected information from 16,744 women aged 15-44 who participated in the National Health and Nutrition Examination Survey (NHANES) from 1988-1994 and 1999-2018. The investigation used the Healthy Eating Index (HEI), a validated measure of diet quality, to assess how well participants followed the recommendations of the 2020 Dietary Guidelines for Americans (DGA).

Compared to a diet without mango, HEI scores were 16% higher in WCA who included mango in their diet.

The higher diet quality is, in part, due to differences in nutrient intake between the groups. When WCA include mangoes in their diet, they have significantly higher intake of beneficial nutrients and lower amounts of undesirable nutrients. Notable differences include:

Nutrients to encourage

  • 70% more vitamin C
  • 31% more fiber
  • 30% more vitamin E
  • 26% more folate
  • 16% more magnesium
  • 11% more potassium

Nutrients to Avoid

  • 17% less added sugars
  • 11% less saturated fat
  • 9% less total fat

The study also included a second generation of older Americans aged 60 and older – another population that needs special nutritional attention. Findings show 13% higher HEI scores among mango eaters versus non-mango eaters; increased intake of fiber and vitamin C; and low intakes of cholesterol, niacin, phosphorus, protein, riboflavin, saturated fat, and vitamin B12. The researchers determined that older casual consumers had a higher percentage of individuals identifying as vegan/vegetarian, which could potentially explain these lower nutrient intakes, as many of these nutrients are typically high in animal products. Are found in quantity.

“These findings add to a growing body of research showing the positive effects of including mangoes in various diets,” says Leonardo Ortega, Ph.D., research director for the National Mango Board. “As a heritage-based food culturally associated with more than 1 in every 4 Americans, mango can be an important bridge to improving nutritional equity and the dietary and nutritional quality of our multicultural country.”

Study the design, strengths and limitations

Food and nutrient intakes were determined based on two 24-hour dietary recalls using dietary components from the NHANES and What We Eat in America surveys. The first recall was conducted in person, and most participants completed the second by telephone. Mango consumers were defined as anyone eating raw mango in any quantity, as reported at first or second recall. Nutrient intake was obtained from both interviews, and usual intake was determined using the National Cancer Institute method. Diet quality was measured using the HEI-2020, which gives a maximum score of 100 based on 13 sub-components, each reflecting a food or nutrient group highlighted in the 2020 DGA.

Strengths of the study include the use of multiple cycles of NHANES data resulting in a large sample size of typical consumers. Additionally, limitations exist, including the observational nature of the NHANES analysis, which prevents causal relationship assessment; Dependence on dietary recalls; And a relatively small percentage of the American population eats mango.

Reference: Kristin Fulgoni and Victor L. By Fulgoni, 18 January 2024, “Mango consumption was associated with higher nutrient intake and diet quality in women of childbearing age and older women” Nutrients,
DOI: 10.3390/nu16020303

The research was funded by the National Mango Board.



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