NCT01264666

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

Phase I Study of Chinese Tea Flavor Liquor on Human Health

• Status: Completed
• Phase: Phase 1
• Study type: Interventional
• Enrollment: 16 (actual)
• Sponsor: Zhejiang University · Academic / Other
• Sex: Male
• Age: 20 Years – 30 Years
• Healthy volunteers: Accepted

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.

Conditions

• Alcohols
• Cardiovascular Diseases

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Chinese tea flavor liquor	60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.
DIETARY_SUPPLEMENT	Chinese Meijiao liquor
DIETARY_SUPPLEMENT	Water control

Timeline

• Start date: 2010-05-01
• Primary completion: 2010-06-01
• Completion: 2010-06-01
• First posted: 2010-12-22
• Last updated: 2010-12-22

Locations

1 site across 1 country: China