Large blood sugar and insulin increases after meals high in table sugar are related to risk for diabetes and heart disease. Additionally, large increases in blood sugar may also negatively impact vascular health. Previous research suggests that mango consumed in small quantities has blood sugar-lowering properties, but the evidence of this within larger, more realistic meals is limited. The investigators want to understand if replacing table sugar (sucrose) with sugar from fresh mango (which also contains fiber and plant bioactives) will lead to more favorable blood sugar, insulin, and vascular responses after eating breakfast meals. The investigators will compare the postprandial glycemic, insulinemic, and vascular response to low and high glycemic meals sweetened with either fresh mango or sucrose.
18 - 45 years.
Body mass index between 18.5-35.0 kg/m2
Not pregnant (females only)
Not postmenopausal (females only).
Not between the ages of 18-45
Body mass index < 18.5 kg/m2 or >35.0 kg/m2
Pregnant (females only)
Postmenopausal status (females only).
Crossover
Low-Glycemic Breakfast Containing Oats and Mango
Other interventionLow-glycemic breakfast of 80 grams of oats prepared with 473mL water and sweetened with 146 grams of mango.
High-Glycemic Breakfast Containing Cereal and Mango
Other interventionHigh-glycemic breakfast of 84 grams of corn flakes prepared with 355mL of 2% milk and sweetened with 262 grams of mango.
Low-Glycemic Breakfast Containing Oats and Table Sugar
Other interventionLow-glycemic breakfast of 80 grams of oats prepared with 473mL of water and sweetened with 20 grams of table sugar.
High-Glycemic Breakfast Containing Cereal and Table Sugar
Other interventionHigh-glycemic breakfast of 84 grams of corn flakes prepared with 355mL of 2% milk and sweetened with 36 grams of table sugar.
Glucose
The investigators will measure glucose at baseline and .5-, 1-, 2-, and 3-hours after each meal. These measurements will take place immediately and a complete dataset will be compiled upon study completion.
Insulin
The investigators will measure insulin at baseline and .5- 1-, 2-, and 3-hours after each meal containing. These measurements will take place immediately and a complete dataset will be compiled upon study completion.
Flow-mediated Dilation
The investigators will measure FMD at baseline and 1-, 2-, and 3-hours after the meal. These measurements will take place immediately and a complete dataset will be compiled upon study completion.
HDL-C
The investigators will measure HDL-C at baseline and .5-, 1-, 2-, and 3-hours after each meal. These measurements will take place immediately and a complete dataset will be compiled upon study completion.
Triglycerides
The investigators will measure triglycerides at baseline and .5-, 1-, 2-, and 3-hours after each meal. These measurements will take place immediately and a complete dataset will be compiled upon study completion.
Acceptability
The investigators will measure acceptability of each meal with a survey at each study visit once post-meal.
Satiety
The investigators will measure satiety through a survey at baseline and at .5-, 1-, 1.5-, 2-, 2.5-, and 3-hours after the meal.
Body Composition
The investigators will measure body composition using bioelectrical impedance (InBody).
Systolic and Diastolic Pressure
The investigators will measure blood pressure using an automated cuff (Omron).
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Ball State University
Lead sponsor
National Mango Board
Collaborator
