Cultural Meal and Postprandial Oxidative Stress

Not Applicable

Completed

• Conditions: Oxidative Stress
• Interventions: Other: Southern Chinese meal; Other: South Indian meal; Other: Northern Chinese meal; Other: American meal

• Registration Number: NCT02006771
• Lead Sponsor: Chinese University of Hong Kong

Brief Summary

This one-year randomized crossover study is proposed to compare the changes of postprandial oxidative stress (POS) after consumption of meals from different cultures in healthy Chinese adults, using a 'real-life, cultural meal' approach. It is hypothesized that the changes of POS differ with meals from different cultures. Four cultural meals are chosen, namely Southern Chinese, Northern Chinese, American, and South Indian, based on the known prevalence of chronic diseases between Caucasians, Chinese and Indians, and within the Southern and Northern Chinese population.

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2013-11-28
• Study First Submitted QC: 2013-12-05
• Study First Posted: 2013-12-10
• Study Start: 2014-01
• Primary Completion: 2014-12
• Study Completion: 2014-12
• Status Verified: 2015-01
• Last Update Submitted: 2015-01-06
• Last Update Posted: 2015-01-07

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 33

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

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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

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Southern Chinese meal	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
South Indian meal	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)
Northern Chinese meal	Northern Chinese meal	Noodles (1 bowl) and shredded pork with sweet bean sauce (0.5 bowl) cooked with blend oil
American meal	American meal	Hamburger with cheese (1 piece), French fries (117 g) cooked with canola blend oil plus Coca-cola classic (21 fluid ounces)

Primary Outcome Measures

Name	Time	Method
Change of plasma allantoin from 0 (pre-meal) to 6 hours post-meal	pre-meal (0 hour), 2, 4, 6 hours post-meal

Secondary Outcome Measures

Name	Time	Method
Change of urine F2-isoprostanes from 0 (pre-meal) to 6 hours post-meal	pre-meal (0 hour), 2, 4, 6 hours post-meal

Trial Locations

Locations (1)

Chinese University of Hong Kong; 🇨🇳 Hong Kong, China