The Effect of Mango Supplementation on Clinical Parameters of Pre‐Diabetic Individuals

Abstract

Diabetes (DM) is a leading cause of death in the United States due to the complications associated with hyperglycemia. Type 2 DM has increased in prevalence due to the rise in obesity. The pre‐diabetes (fasting blood glucose of 100‐125 mg/dl) state represents a critical point for intervention that may delay or prevent the development of DM. Previously, we have shown that mango supplementation lowered blood glucose in obese individuals. This study investigated the effects of freeze‐dried mango supplementation on clinical parameters of pre‐diabetic individuals. Mango fruit is rich in vitamins and minerals, fiber, and phenolic compounds, which possess hypoglycemic, anti‐inflammatory and antioxidant properties. In a cross‐over study design, pre‐diabetics (n=28) were randomly assigned to consume either freeze‐dried mango (10 g) or placebo supplement (isocaloric to the mango supplement) once daily for 12 weeks with a 3‐4 week wash‐out period between the two treatments. After 12 weeks supplementation, there were no significant differences in glycemic indices between mango and placebo treatment groups; however, a trend of decreased blood glucose and increased insulin levels were observed with mango supplementation. There were no significant differences in body composition or clinical parameters between groups. Unlike our earlier findings, chronic consumption of mango fruit has a modest effect in lowering blood glucose in pre‐diabetics.