For decades, mangoes have been labeled for people with diabetes. His natural sweetness and juicy prosperity have made him a favorite fruit, but a one that is apprehensive for its effect on blood sugar. Now, two groundbreaking Indian studies are re -writing that story.

Top diabetes Dr. Anoop Mishra, President of Fortis C-Dock Hospital for diabetes and allid sciences, and co-author of the study, says that some varieties of Indian mangoes, when eaten in controlled parts and under supervision, can actually support blood sugar control and even weight management in people with type 2 diabetes.

Dr. Anoop Mishra told indianoday.in, “We have shown the benefits of small dosage of mangoes in place of carbohydrates for the first time.” “Our data challenges the myth that common diabetics are unsafe for patients. In fact, they can offer many metabolic benefits if a diet is included in the mind.”

What tests suggest

In collaboration with National Diabetes, Obesity and Cholesterol Foundation (N-Dock), and supported by the Indian Council of Medical Research (ICMR), Dr. Mishra’s team conducted two clinical studies to test the impact of common consumption on metabolic health.

The first study accepted for publication in the European Journal of Clinical Nutrition assessed 95 participants – 45 with type 2 diabetes and without 50. Participants were given either 250 grams of mango pulp (Safade, Dashery or Langda varieties) or a similar calorie part of white bread. Researchers used oral tolerance tests and continuous glucose monitoring (CGM) in three days.

What he got was amazing:

Mango caused reaction to less blood sugar than bread.

The average dimension of a major marker glycemic excursion (mage) for glucose spikes was low in diabetic participants after eating mangoes, suggests more stable blood sugar levels.

The second study published in The Journal of Diabetes and Metabolic Disorder on 6 August took place after 35 adults with type 2 diabetes for eight weeks. Each participant consumed 250 grams (about one small mango) per day as part of a controlled diet, or dashery mango, or the same calorie bread.

“The Mango group showed an average drop in fasting blood sugar, levels of HBA1C, insulin resistance, waist size, and even subcutaneous fat. Even HDL, good cholesterol improved,” Dr. Mishra says.

Are mangoes a smart carb?

All this is about what happens in mangoes and what they replace.

“Mango has a minimum-to-middle glycemic index, approximately 51. It is much less than white bread or sugars snacks. They are also high in fiber, vitamins and plant compounds such as polyphenols and carotenoids, which help reduce inflammation and improve insulin sensitivity,”. Misra explains.

Therefore, while mangoes are sweet, they do not cause rapid blood sugar spikes similar to sophisticated carbohydrates.

Researchers believe that mangoes can also help increase satisfaction, which means that people can eat less later.

What about sugar?

Are not mangoes full of sugar?

“Yes, mangoes have natural sugars. But in our tests, participants eaten a measured volume-255 gram-white breads such as a replacement for high-GI food. The results were clearly in favor of common,” the results were clearly in favor of mangoes, “the lead author of both studies Dr. Sugandhe Kehar says.

She says, “Mango is a very loving fruit and is often incorrectly infamous. These studies suggest that, within a well-structured diet, they are not only safe for diabetic patients-but can be beneficial,” she says.

Last Words: Moderation and Replacement are the key

Dr. Mishra is careful to focus on the fact that it is not a license to make biping on mangoes.

“A medium -sized mango per day (about 250 grams), as an alternative to other carbohydrate sources, may be part of a diabetic diet scheme. But it should be done under diet supervision,” they say.

You do not need to completely eliminate mangoes from your life. These studies suggest that when eaten smartly, Indian mangoes like Safade and Dasheri can fit into a diabetes diet, and even bring metabolic benefits.

It is a small but powerful step to re -connect cultural food preferences with modern science.