While mangoes are recognized for their rich nutrient content, including iron, vitamin C, vitamin A, vitamin B6, potassium, and folic acid, health experts advise caution in excessive consumption, particularly for women with gestational diabetes. Consuming more than two mangoes per day could exacerbate complications for these individuals, leading to potential health risks.

Given the wide variety of over 300 mango types available globally during the mango season, specialists highlight the importance of moderating intake, especially for pregnant women with gestational diabetes, as mangoes with a glycemic index falling between 51 and 55 could heighten the likelihood of complications.

They recommend that pregnant women with gestational diabetes who have a craving for mangoes should consume them in moderation, without removing the peel, to help lower the sugar content.

Health professionals further emphasize the adverse effects of overeating mangoes, which can contribute to excessive weight gain, consequently worsening gestational diabetes.

Gestational diabetes, as explained by the online medical platform Cleveland Clinic, refers to a type of diabetes that develops during pregnancy when blood sugar levels become elevated. Typically appearing between the 24th and 28th weeks of pregnancy, this condition is commonly induced by pregnancy.

Wakadaily discovered that, nutritionists and diabetologists elaborate on the significance of the Glycemic Index (GI), which indicates how rapidly the body converts carbohydrates from food into glucose.

They suggest that foods are ranked based on their GI value from 1 to 100, with lower values having a lesser impact on blood sugar levels. James Oloyede, Director of Nutrition Services and Health Education at the Osun State Primary Health Care Development Board, advises that women with gestational diabetes can include mangoes in their diet but should do so in moderation.

He points out that certain foods cause a quick spike in blood sugar due to the presence of simple carbohydrates like refined sugars, which are easily converted into glucose—the body’s primary energy source.

Oloyede added, “Mango can still be consumed by someone with gestational diabetes. However, the consumption should be moderate.”

The nutritionist said that this is important because of the high glycemic index of mango, which is a result of its high sugar content that gives it its natural sweetness.

Oloyede, who recommended not too ripe and strong mangoes for pregnant women, mentioned , “A ripe mango is naturally sweet. Most dieticians would recommend a 100g mango ripe but firm. Not the type that is already over-ripe.”

He pointed out that the unripe mango has lower sugar content, making it suitable for pregnant women with gestational diabetes and other patients with diabetes.

“Mangoes are rich in vitamins, minerals, and antioxidants. For a woman with gestational diabetes, excess consumption can trigger the complications associated with diabetes in pregnancy.

“The complications often result in poor pregnancy outcomes and incidence of diet-related non-communicable diseases in the children during adult life.”

He emphasized the importance of a pregnant woman consuming a nutritious high-protein diet and monitoring her sugar levels regularly.

He stressed the need for women with gestational diabetes to receive nutrition counseling from a nutritionist or dietitian, along with engaging in regular physical activity to manage their condition.

“She should enjoy mango as an occasional treat, but give priority to nutrient-dense foods like vegetables, whole grains, lean proteins, and healthy fats for a positive pregnancy outcome,” Oloyede restated.

Corroborating his position, a Professor of Medicine and Endocrinology at the College of Medicine, University of Lagos, Idi-Araba, Lagos, Olufemi Fasanmade mentioned, “Mangoes should be eaten in moderation by women with gestational diabetes and others say one-to-two mangoes per sitting.”

Fasanmade, an expert in diabetes management, noted that while the glycemic index of mango falls within the medium range, he cautioned that consuming large quantities of mango could lead to weight gain and potentially diabetes.

The consultant endocrinologist emphasized the importance of moderation when it comes to pregnant women consuming mango, advising those craving the fruit to eat both the flesh and peel. The peel, rich in fiber, remains undigested and unabsorbed in the stomach, helping to lower blood sugar levels.

Supporting this claim, a study by Candice Stamper and colleagues, published in the National Library of Medicine under the title ‘Effects of fresh vs dried mango consumption on satiety and postprandial glucose in healthy adults,’ confirms that consuming mango with its peel can aid in reducing the high glucose levels in mango.

The research suggests that the mechanisms by which mango, with a medium glycemic index, lowers glucose levels are attributed to its dietary fibre, indicating that fibre is not broken down into glucose by the small intestine like other digestible carbohydrates.

“Instead, it passes the gastrointestinal tract undigested into the colon where it is fermented by gut bacteria. Therefore, it does not lead to prolonged spiked glucose levels compared to foods that contain digestible carbohydrates and that do not contain high amounts of fibre.

“Another potential glucose-lowering mechanism of mango could be due to its abundant bioactive compounds like mangiferin. Mangiferin has been shown to have antidiabetic properties by decreasing glucose levels and insulin resistance by enhancing insulin sensitivity.

“Additionally, mangiferin is an inhibitor of glucosidase which are enzymes responsible for the breakdown of carbohydrates. Therefore, mangiferin could prevent a large amount of carbohydrates from being converted to glucose and absorbed in the intestine,” the study summarized.