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

This study has been completed.
Sponsor:
Collaborator:
Guizhou Meijiao Co., Ltd, China
Information provided by:
Zhejiang University
ClinicalTrials.gov Identifier:
NCT01264666
First received: December 21, 2010
Last updated: NA
Last verified: May 2010
History: No changes posted
  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
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Open Label
Primary Purpose: Prevention
Official Title: Phase I Study of Chinese Tea Flavor Liquor on Human Health

Resource links provided by NLM:

MedlinePlus related topics: Drinking Water
U.S. FDA Resources

Further study details as provided by Zhejiang University:

Primary Outcome Measures:
  • serum sample [ Time Frame: 4 hours ] [ Designated as safety issue: No ]
    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

Ages Eligible for Study:   20 Years to 30 Years
Genders 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
Please refer to this study by its ClinicalTrials.gov identifier: 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

No publications provided

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
Study First Received: December 21, 2010
Last Updated: December 21, 2010
Health Authority: China: Zhejiang University

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

Additional relevant MeSH terms:
Cardiovascular Diseases

ClinicalTrials.gov processed this record on May 19, 2013