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Postprandial Effect of Chinese Tea Flavor Liquor on Selected CVD Risk Factors

NCT01264666 · Status: COMPLETED · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 16

Last updated 2010-12-22

No results posted yet for this study

Summary

Background: human studies of Chinese liquor are sparse. we hypothesis that Chinese Tea Flavor liquor may be beneficial to CVD risk factors postprandially.

Design: three-way crossover design with one week wash time.16 young men were included to consume 60mL Chinese tea flavor liquor(45% alcohol content), Chinese Meijiao liquor 45% alcohol content) or water control.Blood samples were collected fasted, 0.5,1,2,4 hours postprandially.

Tested serum indices: lipids, glucose, insulin, hs-CRP, uric acid, liver function parameters.

Conditions

Interventions

DIETARY_SUPPLEMENT

Chinese tea flavor liquor

60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.

DIETARY_SUPPLEMENT

Chinese Meijiao liquor

DIETARY_SUPPLEMENT

Water control

Sponsors & Collaborators

  • Guizhou Meijiao Co., Ltd, China

    collaborator UNKNOWN

  • Zhejiang University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
30 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-05-31
Primary Completion
2010-06-30
Completion
2010-06-30

Countries

  • China

Study Locations

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Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01264666 on ClinicalTrials.gov