Ice Cream Enriched With Cimarrón Bean Extrudate and Cardiovascular Risk in Adults

The goal of this clinical trial is to evaluate the chronic effects of consuming a functional ice cream enriched with Cimarrón bean (Phaseolus vulgaris local variety Cimarrón) extrudate in adults with at least one cardiovascular risk factor. The main question it aims to answer is: * Does chronic daily consumption of the functional ice cream with Cimarrón bean extrudate improve fasting glucose, insulin, lipid profile, and other cardiovascular risk markers? Researchers will compare a functional ice cream containing 10 g of extrudate per100 g to a placebo version without extrudate, using a crossover design in which participants consume both versions for 4 weeks each, separated by a 3-week washout period to determine metabolic responses. Participants will: * Attend clinical visits in fasting conditions at the beginning and end of each 4-week intervention to provide blood samples for glucose, insuli, lipid profile, complete blood count plus Erythrocyte sedimentation rate and HbA1c assessment. * Undergo anthroprometric measurements and blood pressure assessment at the beginning and end of each 4-week intervention. * Consume 100g/day of the assigned ice cream during each phase (Two phases)

NCT Number	NCT07076563
Lead Sponsor	University of Talca Collaborators: Centro de Estudios en Alimentos Procesados
Conditions	Cardiovascular Risk Factors, Insulin Resistance, Overweight (BMI > 25)
Enrollment	80 participants
Start Date	2025-05-26
Primary Completion	2025-09-05 (estimated)
Study Completion	2025-09-05 (estimated)
Updated on ClinicalTrials.gov	2025-07-22