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

Zhejiang University16 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Enrollment

Conditions

Alcohols Cardiovascular Diseases

Interventions

Chinese tea flavor liquorDIETARY_SUPPLEMENT

60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.

Chinese Meijiao liquorDIETARY_SUPPLEMENT

Water controlDIETARY_SUPPLEMENT

Eligibility

Sex: MALEMin age: 20 YearsMax age: 30 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * no CVD history or liver disease, healthy young men Exclusion Criteria: * smokers

Locations (1)

Department of Food Science of Nutrition, Zhejiang University

Hangzhou, Zhejiang, China

Outcomes

Primary Outcomes

serum sample

blood samples were collected at 0,0.5,1,2,4 hours postprandially to get serum sample.

Time frame: 4 hours

Data from ClinicalTrials.gov

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