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Clinical Trial Summary

Introduction: The Mexican population consumes vegetables and snacks with the same frequency. Besides, most of the snacks available on the market contain high fat, sodium and calorie, and low protein levels. Regular consumption of these snacks and low physical activity could promote the development of noncommunicable diseases. Common bean-based snacks are potential healthier alternatives to replace conventional snacks. Hypothesis: The consumption of a common bean baked snack (Phaseolus vulgaris L.) reduces blood lipid levels in overweight people with altered blood lipid levels. Objectives: Evaluate the effect of common bean baked snack consumption on blood lipid levels in overweight people with altered blood lipid levels. Material and Methods: Randomized crossover clinical trial, 28 patients with altered blood lipid levels, 18-40 years old, snack supplementation for four weeks, clinical and laboratory determinations, such as total cholesterol, triglycerides, LDL, HDL, among others. - Intervention phase: Common bean baked snack intervention. - Control phase B: No intervention.

Clinical Trial Description


Study Design

Related Conditions & MeSH terms

NCT number NCT05028699
Study type Interventional
Source Centro Universitario de Ciencias de la Salud, Mexico
Status Active, not recruiting
Phase Phase 2
Start date May 3, 2021
Completion date September 2021

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