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

Phase I Study of Chinese Tea Flavor Liquor on Human Health

Status

Completed

Phases

Phase 1

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT01264666

Acronym

TFL

Enrollment

Registered

2010-12-22

Start date

2010-05-31

Completion date

2010-06-30

Last updated

2010-12-22

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Alcohols, Cardiovascular Diseases

Keywords

Chinese tea flavor liquor, postprandial, uric acid, high-sensitive C-reactive protein

Brief summary

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.

Interventions

DIETARY_SUPPLEMENTChinese tea flavor liquor

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

DIETARY_SUPPLEMENTChinese Meijiao liquor

DIETARY_SUPPLEMENTWater control

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

PREVENTION

Masking

NONE

Eligibility

Sex/Gender

MALE

Age

20 Years to 30 Years

Healthy volunteers

Yes

Inclusion criteria

* no CVD history or liver disease, healthy young men

Exclusion criteria

* smokers

Design outcomes

Primary

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

Countries

China

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026