In traditional dietary practices, the concept of “heat-generating foods” is often mentioned. However, contemporary nutrition adopts a different perspective on this notion.
Dr. Karuna Chaturvedi, Head of Clinical Nutrition at Max Super Specialty Hospital in Noida, clarifies, “Mangoes are typically regarded as a warming fruit. Yet, from a scientific standpoint, we assess food more by its chemical makeup rather than categorizing it as hot or cold.”
She explains that mangoes are rich in natural sugars and contain plant compounds like mangiferin. These elements can slightly elevate heat production in the body during digestion.
“While there may be a temporary rise in heat immediately after consuming mangoes, it won’t lead to an increase in the individual’s core body temperature, unlike what occurs during a fever,” she notes.
In straightforward terms, mangoes do not actually elevate body temperature. The sensation of warmth that some experience is due to metabolism, and this response can differ among individuals.
