The Effects of Acute Freeze‐Dried Mango Consumption with a High‐Fat Meal on Post‐Prandial Responses in Healthy Young Adult Males

Abstract

Changes in post‐prandial oxidative stress, inflammation, hyperglycemia and hyperlipidemia, particularly after a high fat meal, have been implicated in the development of cardiovascular disease (CVD). An individual spends approximately 16 hours a day in the postprandial phase, and attenuating the acute responses that occur during this state could be an effective strategy to reducing these risk factors for CVD. Fruits and vegetables have been shown to have numerous health benefits including reducing oxidative stress and inflammation due to the many phytochemicals they contain. One such fruit is mango which contains significant amounts of beta carotene and vitamin C as well as many other nutrients and phenolic compounds such as mangiferin. The aim of this study is to determine if acute mango pulp consumption together with a high fat meal challenge will modulate postprandial responses in healthy young adult males.MethodsIn a cross‐over study design, twenty‐five healthy young adult males (18–25 years old) were asked to consume a typical American breakfast (45% fat) with or without the consumption of freeze‐dried mango pulp (50g given as shake). Blood samples were taken at baseline, 1, 2, and 4 hours after the meal. Anthropometrics, dietary and physical activity, and clinical parameters were assessed.ResultsThere were no significant differences in antioxidant enzymes (GPx, CAT), inflammatory markers (TNF‐α or CRP), lipid parameters (cholesterol, LDL, HDL, TG, or NEFA) at all time points with acute mango consumption. One hour after the meal with mango, plasma glucose (p=0.04) and the antioxidant enzyme SOD (P=0.041) were significantly lower. IL‐6 tended to be lower (p=0.07) four hours after the meal with mango shake. There were no significant differences in area under the curve for any of the assessed parameters.ConclusionAcute mango consumption had modest effects on post‐prandial responses.Support or Funding InformationSupported by OSU College of Human Sciences and a grant from the National Mango Board