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

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ClinicalTrials.gov Identifier: NCT01264666
Recruitment Status : Completed
First Posted : December 22, 2010
Last Update Posted : December 22, 2010
Sponsor:
Collaborator:
Guizhou Meijiao Co., Ltd, China
Information provided by:
Zhejiang University

Brief 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.


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
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
Study Start Date : May 2010
Actual Primary Completion Date : June 2010
Actual Study Completion Date : June 2010

Resource links provided by the National Library of Medicine

U.S. FDA Resources

Arm Intervention/treatment
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



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



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

Inclusion Criteria:

  • no CVD history or liver disease, healthy young men

Exclusion Criteria:

  • 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 ClinicalTrials.gov identifier (NCT number): NCT01264666


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

Responsible Party: Jusheng Zheng, Department of food science of nutrition, Zhejiang University
ClinicalTrials.gov Identifier: NCT01264666     History of Changes
Other Study ID Numbers: Acute Chinese liquor study
First Posted: December 22, 2010    Key Record Dates
Last Update Posted: December 22, 2010
Last Verified: May 2010

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

Additional relevant MeSH terms:
Cardiovascular Diseases