N/A
N=16
Effects of Alcoholic Beverages in Pro-inflammatory and Antioxidant Profile After an Oral Fat Diet
Alcohol Consumption
Bottom Line
View on ClinicalTrials.gov: NCT02033174 ↗Enrolled (actual)
16
Serious AEs
0.0%
Results posted
Oct 2016
Primary outcome: Primary: Change From Baseline in Concentrations of Antioxidant Profile After Red Wine Intake — 22.3; 12.7 percentage of change in TAC — p=0.05
Study Design & Population
- Study type
- Interventional
- Phase
- N/A
- Interventions
- Oral fat diet plus water with sugar (Other); Oral fat diet plus alcoholic beverages (Other)
- Age
- Adult · 18+ yrs
- Sex
- All
- Sponsor
- Instituto de Investigación Sanitaria Gregorio Marañón
- Primary completion
- Jul 2001
Outcome Measures
| Outcome | Result | p-value |
|---|---|---|
| PRIMARY Change From Baseline in Concentrations of Antioxidant Profile After Red Wine Intake |
22.3; 12.7 | 0.05 |
Summary
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.
Eligibility Criteria
Inclusion Criteria
- Healthy volunteers
Exclusion Criteria
- Individuals with a plasma cholesterol level > 220 mg/dl
- Smokers
Data sourced from ClinicalTrials.gov (NCT02033174). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication.