Cultural Meal and Postprandial Oxidative Stress
A Randomized Crossover Trial to Compare the Changes of Postprandial Oxidative Stress After Consumption of Meals From Different Cultures in Healthy Chinese Adults
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
-
Hong Kong, China
- Chinese University of Hong Kong
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Apparently healthy male or female of Chinese ethnicity with BMI less than 25 kg/m2
- Aged from 18 to 45 years for female to avoid menopausal effect, and 18 to 50 years for male (inclusive)
- Normal glucose tolerance as assessed by fasting HbA1c of <6% at the screening
- Willing to give consent and follow the study procedures
Exclusion Criteria:
- Lifestyle factors that affect POS as shown by the literature including
- Current smoker
- Physically active as defined by three days or more of 30 minutes [accumulated over the course of a day] moderate to vigorous activity weekly in the past three months. Vigorous physical activity is described as causing heavy sweating or a large increase in breathing or heart rate, and moderate as causing light sweating or a slight to moderate increase in breathing or heart rate.
- Regular or current use of vitamin or antioxidant supplements
- Pregnant or lactating
- Concurrent participation in any clinical trial or dietary intervention program
- Adherence to a special diet, allergies or aversions to foods on the study meals
- Use of medications that could affect study outcomes
- With diabetes, hypertension, renal, liver or thyroid dysfunction, any other indication of a major medical or psychological illness, as judged by the investigators as ineligible to participate the study
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Southern Chinese meal
White rice (1 bowl), stir fried Choi sum (0.5 bowl) and stir fried lean pork (0.5 bowl) cooked with maize oil
|
White rice (1 bowl), stir fried choi sum (0.5 bowl) and stir fried lean pork (0.5 bowl) cooked with maize oil
|
|
Experimental: Northern Chinese meal
Noodles (1 bowl) and shredded pork with sweet bean sauce (0.5 bowl) cooked with blend oil
|
Noodles (1 bowl) and shredded pork with sweet bean sauce (0.5 bowl) cooked with blend oil
|
|
Experimental: American meal
Hamburger with cheese (1 piece), French fries (117 g) cooked with canola blend oil plus Coca-cola classic (21 fluid ounces)
|
Hamburger with cheese (1 piece), French fries (117 g) cooked with canola blend oil and Coca-cola classic (21 fluid ounces)
|
|
Experimental: South Indian meal
Basmati rice (1 bowl), chicken curry dish (0.5 bowl), dry vegetable dish (i.e.
green beans mixed with herbs) (0.5 bowl), yogurt made with milk powder mainly (0.5 bowl), pickle made with lemon, salt, chilli powder, Asafoetida and vegetable based oil (1 tablespoon)
|
Basmati rice (1 bowl), chicken curry dish (0.5 bowl), dry vegetable dish (i.e.
green beans mixed with herbs) (0.5 bowl), yogurt made with milk powder mainly (0.5 bowl), pickle made with lemon, salt, chilli powder, Asafoetida and vegetable based oil (1 tablespoon)
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Change of plasma allantoin from 0 (pre-meal) to 6 hours post-meal
Time Frame: pre-meal (0 hour), 2, 4, 6 hours post-meal
|
pre-meal (0 hour), 2, 4, 6 hours post-meal
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Change of urine F2-isoprostanes from 0 (pre-meal) to 6 hours post-meal
Time Frame: pre-meal (0 hour), 2, 4, 6 hours post-meal
|
pre-meal (0 hour), 2, 4, 6 hours post-meal
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Ruth Chan, PhD, Chinese University of Hong Kong
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Keywords
Other Study ID Numbers
Other Study ID Numbers
- 461813 (Other Grant/Funding Number: GRF)
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
product manufactured in and exported from the U.S.
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