Effects of Alcoholic Beverages in Pro-inflammatory and Antioxidant Profile After an Oral Fat Diet

N/ACompletedNCT02033174

Instituto de Investigación Sanitaria Gregorio Marañón16 enrolled

Overview

Hypothesis: Red wine intake but not other alcoholic beverages together with a fat diet will decrease inflammatory factors and lipid peroxidation and decrease antioxidant capacity in healthy people after a five days period.

Study Type

INTERVENTIONAL

Allocation

NON_RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Enrollment

Conditions

Alcohol Consumption

Interventions

Oral fat diet plus water with sugarOTHER

All participants were assigned to receive and oral fat diet plus sugar water. Oral fat diet contained 1487 kcal/m2 with 654 kcal/m2 (44%) as fat. Sugar water has equivalent caloric intakes as alcoholic beverages.

Oral fat diet plus alcoholic beveragesOTHER

Oral fat diet contained 1487 kcal/m2 with 654 kcal/m2 (44%) as fat. In all cases, alcohol represented a daily total amount of 16 g/m2. The content of alcohol was 12% in red wine, 37% in rum, and 35% in brandy.Vodka was tri-distilled and contained 40% alcohol.

Eligibility

Sex: ALLMin age: 18 YearsMax age: 30 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Healthy volunteers Exclusion Criteria: * Individuals with a plasma cholesterol level \> 220 mg/dl * Smokers

Locations (1)

IiSGM

Madrid, Madrid, Spain

Outcomes

Primary Outcomes

Change From Baseline in Concentrations of Antioxidant Profile After Red Wine Intake

In order to determine total antioxidant capacity a quantitative immunoassay using commercial kits (R\&D Systems, Inc. Minneapolis, USA) was conducted.

Time frame: Baseline and 5 days

Data from ClinicalTrials.gov

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