Postprandial Effect of Chinese Tea Flavor Liquor on Selected CVD Risk Factors (TFL)
|ClinicalTrials.gov Identifier: NCT01264666|
Recruitment Status : Completed
First Posted : December 22, 2010
Last Update Posted : December 22, 2010
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 or disease||Intervention/treatment||Phase|
|Alcohols Cardiovascular Diseases||Dietary Supplement: Chinese tea flavor liquor Dietary Supplement: Chinese Meijiao liquor Dietary Supplement: Water control||Phase 1|
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||16 participants|
|Intervention Model:||Crossover Assignment|
|Masking:||None (Open Label)|
|Official Title:||Phase I Study of Chinese Tea Flavor Liquor on Human Health|
|Study Start Date :||May 2010|
|Actual Primary Completion Date :||June 2010|
|Actual Study Completion Date :||June 2010|
|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|
- serum sample [ Time Frame: 4 hours ]blood samples were collected at 0,0.5,1,2,4 hours postprandially to get serum sample.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01264666
|Department of Food Science of Nutrition, Zhejiang University|
|Hangzhou, Zhejiang, China, 310029|