Cultural Meal and Postprandial Oxidative Stress

The Chinese University of Hong Kong

Status: Completed

Conditions: Oxidative Stress

Treatments: Other: Southern Chinese meal; Other: South Indian meal; Other: American meal; Other: Northern Chinese meal

Study type: Interventional

Funder types: Other

Identifiers

NCT02006771

461813 (Other Grant/Funding Number)

Details and patient eligibility

About

This one-year randomized crossover study is proposed to compare the changes of postprandial oxidative stress (POS) after consumption of meals from different cultures in healthy Chinese adults, using a 'real-life, cultural meal' approach. It is hypothesized that the changes of POS differ with meals from different cultures. Four cultural meals are chosen, namely Southern Chinese, Northern Chinese, American, and South Indian, based on the known prevalence of chronic diseases between Caucasians, Chinese and Indians, and within the Southern and Northern Chinese population.

Enrollment: 33 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Apparently healthy male or female of Chinese ethnicity with BMI less than 25 kg/m2
• Aged from 18 to 45 years for female to avoid menopausal effect, and 18 to 50 years for male (inclusive)
• Normal glucose tolerance as assessed by fasting HbA1c of <6% at the screening
• Willing to give consent and follow the study procedures

Exclusion criteria

• Lifestyle factors that affect POS as shown by the literature including
• Current smoker
• Physically active as defined by three days or more of 30 minutes [accumulated over the course of a day] moderate to vigorous activity weekly in the past three months. Vigorous physical activity is described as causing heavy sweating or a large increase in breathing or heart rate, and moderate as causing light sweating or a slight to moderate increase in breathing or heart rate.
• Regular or current use of vitamin or antioxidant supplements
• Pregnant or lactating
• Concurrent participation in any clinical trial or dietary intervention program
• Adherence to a special diet, allergies or aversions to foods on the study meals
• Use of medications that could affect study outcomes
• With diabetes, hypertension, renal, liver or thyroid dysfunction, any other indication of a major medical or psychological illness, as judged by the investigators as ineligible to participate the study

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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33 participants in 4 patient groups

Southern Chinese meal

Experimental group

Description:

White rice (1 bowl), stir fried Choi sum (0.5 bowl) and stir fried lean pork (0.5 bowl) cooked with maize oil

Treatment:

Other: Southern Chinese meal

Northern Chinese meal

Experimental group

Description:

Noodles (1 bowl) and shredded pork with sweet bean sauce (0.5 bowl) cooked with blend oil

Treatment:

Other: Northern Chinese meal

American meal

Experimental group

Description:

Hamburger with cheese (1 piece), French fries (117 g) cooked with canola blend oil plus Coca-cola classic (21 fluid ounces)

Treatment:

Other: American meal

South Indian meal

Experimental group

Description:

Basmati rice (1 bowl), chicken curry dish (0.5 bowl), dry vegetable dish (i.e. green beans mixed with herbs) (0.5 bowl), yogurt made with milk powder mainly (0.5 bowl), pickle made with lemon, salt, chilli powder, Asafoetida and vegetable based oil (1 tablespoon)

Treatment:

Other: South Indian meal