1. In a 24-week randomized trial of patients aged 50 to 70 years with prediabetes, daily fresh mango led to lower fasting glucose at week 24 than an isocaloric granola bar (107.0 vs 125.3 mg/dL; between-group difference 18.3 mg/dL).
2. Hemoglobin A1c stayed the same with mango but rose in controls to 5.9 percent.
3. Insulin resistance decreased with mango and increased with control, and insulin sensitivity was higher with mango at week 24.
4. Body composition favored mango: body fat percentage declined, fat-free mass increased by week 24, and waist-to-hip ratio decreased by week 12, while the control group’s waist-to-hip ratio increased over time.
5.  Mango provided 32.1 g intrinsic sugars vs 11 g added sugars in the granola bar; despite this, mango produced more favorable glycemic indices and body composition changes.
6.  Twenty-three of 24 randomized patients completed the study; baseline differences in sex, race, and ethnicity were modeled as covariates.

Source: Foods