ORLANDO, Fla. , Feb. 15, 2024 /PRNewswire/ — Women who are trying to conceive, are currently pregnant, or are breastfeeding have unique nutritional needs that are often not met by current nutritional options.
A recent study published in the journal Nutrients reveals an important finding: when mango is included in the diets of women of childbearing age (WCA), both the overall diet quality and the intake of vital nutrients that are vital for a healthy pregnancy are significantly improved.
These nutrients, which are generally consumed 10 – 30% less in the diets of pregnant women, provide a significant increase in intake when mango is consumed.
“Pregnant women are at risk for a variety of health problems, such as gestational diabetes and hypertension, putting their health and that of the unborn baby at risk,” says study co-author Kristin Fulgoni. “Diet is an important component of prevention plans, and mangoes are a healthy fruit that contributes many 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 ages 15-44 who participated in the National Health and Nutrition Examination Survey (NHANES) between 1988-1994 and 1999-2018. The study used the Healthy Eating Index (HEI), a validated measure of diet quality, to assess how well participants followed recommendations in the 2020 Dietary Guidelines for Americans (DGA).
Compared to diets without mango, HEI scores were 16% higher in WCAs who included mango in their diet.
The higher diet quality is partly attributed to differences in nutrient intake between groups. When WCA include mango in their diet, consumption of beneficial nutrients increases significantly, while intake of undesirable ones is lower. Notable differences include:
Food to Promote
- 70% higher vitamin C
- 31% higher Fiber
- 30% higher vitamin E
- 26% higher Folate
- 16% higher Magnesium
- 11% higher Potassium
Foods to Avoid
- 17% less Added Sugar
- 11% lower Saturated Fat
- 9% lower Total Fat
The study also included a second arm of older Americans aged 60 and older; this was another population that required special nutritional attention. Findings between mango eaters and non-mango eaters show a 13% higher HEI score; higher fiber and vitamin C intake; and lower intake of cholesterol, niacin, phosphorus, protein, riboflavin, saturated fat, and vitamin B12. Researchers determined that older mango consumers had a higher percentage of individuals identifying as vegetarian/vegan; This could possibly explain these lower nutrient intakes, as many of these nutrients are typically found in higher amounts in animal products.
“These findings add to the growing body of research showing the positive effects of adding mango to a variety of diets,” says Leonardo Ortega, PhD, Director of Research at the National Mango Board BB #:189894. “As a heritage food to which more than 1 in 4 Americans are culturally connected, mango can be an important bridge to improving nutritional equity and the quality of nutrition and nutrition in our multicultural country.”
Study 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 phone. Mango consumers were defined as anyone who ate any amount of raw mango as reported in the first or second recall. Dietary intakes were obtained from both interviews and usual intake was determined using the National Cancer Institute method. Diet quality was measured using the HEI-2020, which awards a maximum score of 100 based on 13 subcomponents, each reflecting a food or food group highlighted in the 2020 DGA.
Strengths of the study included the use of several cycles of NHANES data, which resulted in a larger sample size of mango consumers. Additionally, there are limitations, including the observational nature of the NHANES analysis, that preclude assessments of causal relationships; addiction to diet recalls; and the relatively small percentage of the U.S. population that consumes mangoes.
The research paper, “Mango Consumption Was Associated with Higher Nutrient Intake and Diet Quality in Women of Childbearing Age and Older Adults,” was published in the journal Nutrients. Authors include Kristin Fulgoni and Victor L Fulgoni III, PhD. Funding was provided by the National Mango Board (NMB); however, NMB had no input in interpreting the results or preparing the manuscript.
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