Cultural Meal and Postprandial Oxidative Stress

Study Overview
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Brief Summary
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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.

Official Title
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A Randomized Crossover Trial to Compare the Changes of Postprandial Oxidative Stress After Consumption of Meals From Different Cultures in Healthy Chinese Adults

Conditions
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Oxidative Stress

Intervention / Treatment
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* Other: Southern Chinese meal
* Other: Northern Chinese meal
* Other: American meal
* Other: South Indian meal


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 50 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Southern Chinese meal<br>White rice (1 bowl), stir fried Choi sum (0.5 bowl) and stir fried lean pork (0.5 bowl) cooked with maize oil | Other: Southern Chinese meal<br>* White rice (1 bowl), stir fried choi sum (0.5 bowl) and stir fried lean pork (0.5 bowl) cooked with maize oil<br>|
| Experimental: Northern Chinese meal<br>Noodles (1 bowl) and shredded pork with sweet bean sauce (0.5 bowl) cooked with blend oil | Other: Northern Chinese meal<br>* Noodles (1 bowl) and shredded pork with sweet bean sauce (0.5 bowl) cooked with blend oil<br>|
| Experimental: American meal<br>Hamburger with cheese (1 piece), French fries (117 g) cooked with canola blend oil plus Coca-cola classic (21 fluid ounces) | Other: American meal<br>* Hamburger with cheese (1 piece), French fries (117 g) cooked with canola blend oil and Coca-cola classic (21 fluid ounces)<br>|
| Experimental: South Indian meal<br>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) | Other: South Indian meal<br>* 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)<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| 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

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change of urine F2-isoprostanes from 0 (pre-meal) to 6 hours post-meal |  | pre-meal (0 hour), 2, 4, 6 hours post-meal | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Meal, Postprandial oxidative stress