Effect of Short-term Chinese Tea-flavor Liquor Consumption (ESTCTFLC)

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT01294995
Recruitment Status : Completed
First Posted : February 14, 2011
Last Update Posted : February 14, 2011
Guizhou Meijiao Co., Ltd
Information provided by:
Zhejiang University

Brief Summary:

Human studies of Chinese liquor are sparse. The investigators hypothesize that short-term Chinese Tea-flavor liquor (TFL) consumption may be beneficial to inflammation biomarkers and CVD risk factors. Guizhou Meijiao Liquor (GML) is a traditional Chinese liquor, fermented from sorghum, corn, sticky rice, wheat and rice, while TFL is a novel Chinese liquor fermented from above 5 grains plus green tea.

Forty-five volunteers(23 males, 22 females) were selected to participate a paralleled randomized trial drinking 30 mL two kinds of Chinese liquors: TFL and GML respectively with meal every day for 28 days. Serums of volunteers were collected for analyzing serum lipids, inflammation biomarkers and CVD risk factors.

TFL could significantly decrease systolic blood pressure of males, but increase diastolic blood pressure of females. TFL could also decreased blood lipid of volunteers, especially for females. Both liquor significantly decrease serum uric acid and glucose in males and females. The effect of the two liquors on inflammation biomarkers were complicated and needs further research work.

TFL may possess more beneficial effect on CVD risk factors than GML probably because of the special fermentation products of green tea with other grains.

Condition or disease Intervention/treatment Phase
Cardiovascular Diseases Dietary Supplement: Tea-flavor Liquor Dietary Supplement: Guizhou Meijiao Liquor Phase 1

Study Type : Interventional  (Clinical Trial)
Estimated Enrollment : 45 participants
Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: None (Open Label)
Primary Purpose: Treatment
Official Title: Phase 1 Study of Chinese Tea-flavor Liquor
Study Start Date : October 2010
Actual Primary Completion Date : November 2010
Actual Study Completion Date : November 2010

Resource links provided by the National Library of Medicine

U.S. FDA Resources

Arm Intervention/treatment
Experimental: Tea-flavor Liquor, taken with meal
including 12 males and 11 females
Dietary Supplement: Tea-flavor Liquor
30 mL of Tea-flavor Liquor(45% alcohol content)
Placebo Comparator: Guizhou Meijiao Liquor, taken with meal
including 11 males and 11 females
Dietary Supplement: Guizhou Meijiao Liquor
30 mL of Guizhou Meijiao Liquor (45% alcohol content)

Information from the National Library of Medicine

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Ages Eligible for Study:   23 Years to 28 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • Healthy male and female volunteers

Exclusion Criteria:

  • Subjects with a history of liver disease, diabetes, or heart disease
  • Smokers

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its identifier (NCT number): NCT01294995

China, Zhejiang
Department of food science and nutrition
Hangzhou, Zhejiang, China, 310029
Sponsors and Collaborators
Zhejiang University
Guizhou Meijiao Co., Ltd

Responsible Party: Department of Food Science and Nutrition Identifier: NCT01294995     History of Changes
Other Study ID Numbers: ST Chinese liquor study
First Posted: February 14, 2011    Key Record Dates
Last Update Posted: February 14, 2011
Last Verified: October 2010

Keywords provided by Zhejiang University:
short term consumption
Chinese liquor
serum lipids
uric acid
inflammation biomarkers

Additional relevant MeSH terms:
Cardiovascular Diseases