Food Preferences
62
5
6
48
Key Insights
Highlights
Success Rate
98% trial completion (above average)
Clinical Risk Assessment
Based on trial outcomes
Moderate Risk
Score: 50/100
1.6%
1 terminated out of 62 trials
98.0%
+11.5% vs benchmark
2%
1 trials in Phase 3/4
13%
6 of 48 completed with results
Key Signals
Data Visualizations
Phase Distribution
Trial Status
Trial Success Rate
Benchmark: 86.5%
Based on 48 completed trials
Clinical Trials (62)
Sustainable and Inclusive Use of Alternative Proteins in Mediterranean Supply Chains (CIPROMED)
Ta'am Mustadam Intervention to Promote Sustainable Food Choices
Feasibility and Impact of the FOOD4MOMS Produce Prescription Program Among Pregnant Latina Women
The Associations Between Gut Length, Gut Microbiota and Food Assimilation
Effects of UPF Warning Labels on Social Media Among Teens and Young Adults
The Impact of the Physiological Response to Sugar on Brain Activity and Behavior
Sources and Mechanisms of Energy Compensation
PREMIER: PREvention of Metabolic Illness Through prEcision nutRition
Food Swaps to Improve the Healthfulness and Reduce the Carbon Footprint of Grocery Purchases
Implementation of Innovative Food Prescription Programs in Older Adults
How Altered Gut-Brain-Axis Influences Food Choices: Part 2 (BrainFood)
Increasing Food Literacy in Preschoolers to Reduce Obesity Risk
Metabolic Response to Variations in Dietary Glycemic Index
Eco-labels on Restaurant Menus
Front-of-Package Nutrition Labels
Gender Differences in Dietary Patterns and Physical Activity: A PCA Approach
Visceral Adiposity, Vagal Tone and Food Preferences: a Pilot Study
Encouraging a Plant Based Diet in an Underserved Urban Population
Functional Yogurt Consumption and Its Effects on the Lipid Profile of Healthy Subjects
Changing Portion Size Descriptions in a Cafeteria