Postprandial Effect of Chinese Tea Flavor Liquor on Selected CVD Risk Factors
NCT ID: NCT01264666
Last Updated: 2010-12-22
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
PHASE1
16 participants
INTERVENTIONAL
2010-05-31
2010-06-30
Brief Summary
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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.
Detailed Description
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Conditions
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Keywords
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Study Design
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RANDOMIZED
CROSSOVER
PREVENTION
NONE
Study Groups
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Chinese tea flavor liquor
Chinese tea flavor liquor
60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.
Water
Water combined with meal as control.
Water control
Chinese Meijiao Liquor
Chinese Meijiao liquor
Interventions
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Chinese tea flavor liquor
60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.
Chinese Meijiao liquor
Water control
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
20 Years
30 Years
MALE
Yes
Sponsors
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Guizhou Meijiao Co., Ltd, China
UNKNOWN
Zhejiang University
OTHER
Responsible Party
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Department of food science of nutrition, Zhejiang University
Locations
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Department of Food Science of Nutrition, Zhejiang University
Hangzhou, Zhejiang, China
Countries
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Other Identifiers
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Acute Chinese liquor study
Identifier Type: -
Identifier Source: org_study_id