NCT03883503

The Influence of Water and Salt Intake on Copeptin Levels During Moderate Alcohol Consumption

The Influence of Water and Salt Intake on Copeptin Levels During Moderate Alcohol Consumption - a Pathophysiological Study

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 10 (actual)
• Sponsor: University Hospital, Basel, Switzerland · Academic / Other
• Sex: Male
• Age: 20 Years – 40 Years
• Healthy volunteers: Accepted

Summary

The main interest of this study is to investigate the influence of moderate alcohol consumption (beer) on salt-water homeostasis. Therefore, 10 healthy volunteers will participate in 4 Intervention: * Beer alone * Beer and water * Beer and salt (stock/bouillon) * Water alone During the study day, copeptin, sodium, osmolality and urinary sodium/osmolality will be measured at 6 timepoints.

Conditions

• Alcohol Drinking

Interventions

Type	Name	Description
OTHER	Beer 5%o	Weight adjusted beer to reach 0.8 blood alcohol content will be given over the time course of 1 hour to the participants
OTHER	Beer 8.5%o and water	Weight adjusted beer to reach 0.8 blood alcohol content and water will be given over the time course of 1 hour to the participants
OTHER	Beer 8.5%o and stock	Weight adjusted beer to reach 0.8 blood alcohol content and stock will be given over the time course of 1 hour to the participants
OTHER	Water	Water equivalent to the calculated volume of beer will be given over the time course of 1 hour to the participants

Timeline

• Start date: 2019-02-25
• Primary completion: 2019-04-10
• Completion: 2019-04-10
• First posted: 2019-03-21
• Last updated: 2019-05-15

Locations

1 site across 1 country: Switzerland