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

This study has been completed.
Guizhou Meijiao Co., Ltd, China
Information provided by:
Zhejiang University Identifier:
First received: December 21, 2010
Last updated: NA
Last verified: May 2010
History: No changes posted

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.

Condition Intervention Phase
Alcohols Cardiovascular Diseases Dietary Supplement: Chinese tea flavor liquor Dietary Supplement: Chinese Meijiao liquor Dietary Supplement: Water control Phase 1

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Primary Purpose: Prevention
Official Title: Phase I Study of Chinese Tea Flavor Liquor on Human Health

Resource links provided by NLM:

Further study details as provided by Zhejiang University:

Primary Outcome Measures:
  • serum sample [ Time Frame: 4 hours ]
    blood samples were collected at 0,0.5,1,2,4 hours postprandially to get serum sample.

Enrollment: 16
Study Start Date: May 2010
Study Completion Date: June 2010
Primary Completion Date: June 2010 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Chinese tea flavor liquor Dietary Supplement: Chinese tea flavor liquor
60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.
Placebo Comparator: Water
Water combined with meal as control.
Dietary Supplement: Water control
Placebo Comparator: Chinese Meijiao Liquor Dietary Supplement: Chinese Meijiao liquor


Ages Eligible for Study:   20 Years to 30 Years   (Adult)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • no CVD history or liver disease, healthy young men

Exclusion Criteria:

  • smokers
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Please refer to this study by its identifier: NCT01264666

China, Zhejiang
Department of Food Science of Nutrition, Zhejiang University
Hangzhou, Zhejiang, China, 310029
Sponsors and Collaborators
Zhejiang University
Guizhou Meijiao Co., Ltd, China
  More Information

Responsible Party: Jusheng Zheng, Department of food science of nutrition, Zhejiang University Identifier: NCT01264666     History of Changes
Other Study ID Numbers: Acute Chinese liquor study
Study First Received: December 21, 2010
Last Updated: December 21, 2010

Keywords provided by Zhejiang University:
Chinese tea flavor liquor
uric acid
high-sensitive C-reactive protein

Additional relevant MeSH terms:
Cardiovascular Diseases processed this record on September 21, 2017