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

Zhejiang University

Status and phase: Completed; Phase 1

Conditions: Alcohols; Cardiovascular Diseases

Treatments: Dietary Supplement: Chinese tea flavor liquor; Dietary Supplement: Water control; Dietary Supplement: Chinese Meijiao liquor

Study type: Interventional

Funder types: Other

Identifiers

NCT01264666

Acute Chinese liquor study

Details and patient eligibility

About

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.

Enrollment: 16 patients

Sex: Male

Ages: 20 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• no CVD history or liver disease, healthy young men

Exclusion criteria

• smokers

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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16 participants in 3 patient groups, including a placebo group

Chinese tea flavor liquor

Experimental group

Treatment:

Dietary Supplement: Chinese tea flavor liquor

Water

Placebo Comparator group

Description:

Water combined with meal as control.

Treatment:

Dietary Supplement: Water control

Chinese Meijiao Liquor

Placebo Comparator group

Treatment:

Dietary Supplement: Chinese Meijiao liquor