Glycemic Index
28
0
1
20
Key Insights
Highlights
Success Rate
95% trial completion (above average)
Clinical Risk Assessment
Based on trial outcomes
Moderate Risk
Score: 50/100
3.6%
1 terminated out of 28 trials
95.2%
+8.7% vs benchmark
0%
0 trials in Phase 3/4
5%
1 of 20 completed with results
Key Signals
Data Visualizations
Phase Distribution
Trial Status
Trial Success Rate
Benchmark: 86.5%
Based on 20 completed trials
Clinical Trials (28)
Glycemic Index of Sweet Corn
Determination of the Glycemic Index of Products Varying in Levels of Refined and Whole Grain Corn
Non-alcoholic, Fiber-enriched Beer and Its Effect on Blood Glucose Concentration
Determination of Glycemic Index and Glycemic Load of Selected Melon Varieties in Healthy Adults
Determination of the Glycemic Index (GI) and Glycemic Load (GL) of Watermelon (Citrullus Lanatus) in Healthy Adults
Effect of Lysine and Phosphorus Fortification on Glycemic Index and Postprandial Glycemia in Double Fortified Bread
Glycemic and Insulinemic Response of Durum Wheat Bread
The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations
GRAPE • Glycemic Response of Amylopectin Containing Drinks
Work Package 2 Phase 1 - Beverages Study
Evaluation of the Glycemic Index in 4 Dairy Beverages.
Glycemic Index of Italian Rice Varieties
Determination of Glycemic Index and Glycemic Load of Cereal Fiber Powder
Glycemic Index of Various Types of Pasta in Healthy Volunteers
Effect of Added Fruit Pomace Fiber, Juice, and Whole Fruit on Postprandial Glycemia
Impact of Food Combination on Starch Digestion and Gastric Processing
Effects of Hypocaloric Diets With Different Glycemic Loads on Pulse Wave Velocity
The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar
Evaluation of Carbohydrates - Glycemic Index
Influence of Beta-glucan Enriched Barley Flour in Bread on Glycemic Response