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

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT01264666
First Posted: December 22, 2010
Last Update Posted: December 22, 2010
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.
Collaborator:
Guizhou Meijiao Co., Ltd, China
Information provided by:
Zhejiang University
  Purpose

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

  Eligibility

Information from the National Library of Medicine

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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
  Contacts and Locations
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
  More Information

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 Submitted: December 21, 2010
First Posted: December 22, 2010
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