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High Tea Consumption on Smoking Related Oxidative Stress

NCT02719860 · Status: COMPLETED · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 154

Last updated 2016-03-25

No results posted yet for this study

Summary

The overall objective of this study is to determine the effect of high tea consumption on biological markers of oxidative stress that mediate lung cancer risk.

Conditions

  • Lung Cancer Prevention

Interventions

DIETARY_SUPPLEMENT

Green tea

4 cups/day of green tea for 6 months; each cup is prepared by brewing 2 tea bags in 12 oz of water

DIETARY_SUPPLEMENT

Black tea

4 cups/day of black tea for 6 months; each cup is prepared by brewing 2 tea bags in 12 oz of water

DIETARY_SUPPLEMENT

Placebo tea

4 cups/day of placebo tea for 6 months; each cup is prepared by brewing 2 tea bags in 12 oz of water

Sponsors & Collaborators

  • United States Department of Defense

    collaborator FED

  • University of Arizona

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
40 Years
Max Age
80 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2003-09-30
Primary Completion
2007-12-31
Completion
2007-12-31

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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 NCT02719860 on ClinicalTrials.gov