The goal of this non-randomized clinical trial is to evaluate the acute postprandial metabolic effects of a functional ice cream enriched with Cimarrón bean (Phaseolus vulgaris L. local variety Cimarrón) extrudate in adults with at least one cardiovascular risk factor. The main questions it aims to answer are: * Does the functional ice cream reduce postprandial glucose and insulin levels? * Does it affect postprandial lipid concentrations? Researchers will compare participants receiving a single dose of the functional ice cream containing 10 g of extrudate per 100 g to placebo version without extrudate, both ice creams are identical in appearance and taste. Participants will: * Attend a clinical visit in fasting conditions (10-12 hours). * Provide baseline blood samples for glucose, insulin, and lipid profile. * Consume a single 100 g portion of functional or placebo ice cream. * Provide postprandial blood samples at defined time points.
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Change in Postprandial Glucose Concentration
Timeframe: Baseline and 120 minutes after consumption
Change in Postprandial Insulin Concentration
Timeframe: Baseline and 120 minutes after consumption