Success Metrics

Clinical Success Rate
100.0%

Based on 3 completed trials

Completion Rate
100%(3/3)
Active Trials
0(0%)
Results Posted
0%(0 trials)

Phase Distribution

Ph not_applicable
3
100%

Phase Distribution

0

Early Stage

0

Mid Stage

0

Late Stage

Phase Distribution3 total trials
N/ANon-phased studies
3(100.0%)

Highest Phase Reached

Unknown

Trial Status & Enrollment

Completion Rate

100.0%

3 of 3 finished

Non-Completion Rate

0.0%

0 ended early

Currently Active

0

trials recruiting

Total Trials

3

all time

Status Distribution
Completed(3)

Detailed Status

Completed3

Development Timeline

Analytics

Development Status

Total Trials
3
Active
0
Success Rate
100.0%
Most Advanced
N/A

Trials by Phase

N/A3 (100.0%)

Trials by Status

completed3100%

Recent Activity

0 active trials
Showing 3 of 3
completednot_applicable

Blood Glucose Levels After Bread Consumption Between Participants With Normal Weight and Overweight/Obesity

NCT07158762
completednot_applicable

Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal

NCT04788069
completednot_applicable

Evaluation of Glycemic Index, Glycemic Load and Insulinemic Index of Spanish Breads

NCT02297074

Clinical Trials (3)

Showing 3 of 3 trials
NCT07158762Not Applicable

Blood Glucose Levels After Bread Consumption Between Participants With Normal Weight and Overweight/Obesity

Completed
NCT04788069Not Applicable

Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal

Completed
NCT02297074Not Applicable

Evaluation of Glycemic Index, Glycemic Load and Insulinemic Index of Spanish Breads

Completed

All 3 trials loaded

Drug Details

Intervention Type
OTHER
Total Trials
3