Food
13
0
1
12
Key Insights
Highlights
Success Rate
100% trial completion (above average)
Clinical Risk Assessment
Based on trial outcomes
Moderate Risk
Score: 50/100
0.0%
0 terminated out of 13 trials
100.0%
+13.5% vs benchmark
8%
1 trials in Phase 3/4
0%
0 of 12 completed with results
Key Signals
Data Visualizations
Phase Distribution
Trial Status
Trial Success Rate
Benchmark: 86.5%
Based on 12 completed trials
Clinical Trials (13)
MAÏA - MAintain the Level of Independence Through Alimentation
The PASTDUe Nutrition Ecosystem Project (PASTDUe)
Circular Economy and the Design of Healthy and Sustainable Food and Ingredients
Resistance Training and Hydrolyzed Collagen Supplementation in Middle-aged Adults
Acute Resistance Exercise and Hydrolyzed Collagen Supplementation
The Effect of Pulse Flours on Blood Glucose, Satiety and Food Intake
The Effect of Dairy and Non-Dairy Snacks on Food Intake, Subjective Appetite in Children
The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults
The Effect of Navy Beans and Yellow Peas on Satiety in Children
Breakfast Cereals Consumed in Dairy and Non-dairy Medium: the Effects on Blood Glucose, Satiety and Food Intake
Cognitive Modulation of Dyspeptic Symptom During Food Ingestion in Functional Dyspepsia Patients Cognitive Modulation
Effect of Bran Fiber Type on Subjective and Objective Measures of Appetite
Phase 1, Single Dose, Crossover Study to Determine Bioequivalence and to Investigate Food Effect