Phase 4 N=20 Absorption Comparison on Equivalency Value of Genepro Gen2
Analysis, Event History · Absorption; Disorder, Protein
Primary: Weekly Blood Draws to Measure Blood Protein Levels — 7.23; 6.86; 7.43; 7.21 grams per deciliter
Clinical Trial Search
Completed trials with posted results — search by concept, filter by the parameters that matter at the bedside.
N/A N=600 Evaluating Oral Nutritional Supplements on Children's Nutritional Status and Digestive Health in Vietnam.
Undernutrition · Wasting · Malnourished
Primary: Improvement of Digestive Disorders and Anorexia Nervosa — 219; 212; 175; 155 participants
N/A N=27 "Ounce-equivalents" in the Protein Foods Group: Benefits of Quality
Protein Metabolism
Primary: Net Protein Synthesis Rate — 8.65; 1.97; 5.69 grams — p=<0.05
N/A N=36 Potato Research for Enhancing Metabolic Outcomes
Insulin Resistance · Obesity
Primary: Glycemic Response to the Diet — -103.44; -501.91 mg/dL/min
N/A N=8 Achieving Nutritional Adequacy Of Vitamin E With An Egg/Plant-Based Food Pairing
Nutritional Requirements
Primary: Vitamin E Area Under the Curve (0-72 h) — 2.90; 5.24; 5.18; 4.39 umol/L*h
N/A N=32 The RELISH Study: Compliance and Palatability of Oral Nutritional Supplements in Hospitalised Older Adults
Malnutrition
Primary: Percentage of the Mean Oral Nutritional Supplement Consumed Per Day (%) — 26.31; 66.8 percentage of supplement consumed — p=0.01
N/A N=25 Investigation of Iron Uptake From Micronutrient Fortified Powder Versus From Tailored Control in Milk
Growth and Development
Primary: Fractional Iron Absorption — 2.08; 1.25 % Iron Absorbed — p=0.0944
N/A N=200 Nutritional Support in Pressure Ulcer Patients
Pressure Ulcers
Primary: Rate of Healing — 62.9; 43.4 percent change
N/A N=36 Nutritional Status and Enteral Absorption Capability After Brain Death
Brain Death
Primary: Primary Outcome Measure is IL-6 Level — 565.5; 264.9 pg/ml
N/A N=44 Maximizing the Dietary Pattern of Older Adults: the Effects of Protein Intake on Protein Kinetics
Sarcopenia
Primary: Whole Body Protein Turnover — -0.16; -0.17; 0.48 g/kg lean body mass/day
N/A N=50 Nutritional Perihabilitation in Older Veterans Undergoing Surgery
Malnutrition · Nutritional Risk · Abdominal Surgery
Primary: Evaluate the Feasibility of a Perioperative Protein-enhanced Intervention Compared to Control Arm. — 23; 20; 19; 16 Participants
N/A N=2,712 Effectiveness Comparison of Three Supplementary Foods in the Treatment of Moderate Acute Malnutrition
Malnutrition
Primary: Number of Participants With Nutritional Recovery — 763; 795; 807 participants
N/A N=21 Protein Quality on Appetite Control, Reward-driven Eating, & Subsequent Food Intake
Appetite and General Nutritional Disorders
Primary: Eating Initiation — 250; 270; 245; 250 minutes
N/A N=10 Matrix on Fruit Constituent Bioavailability
Healthy Non-smoker
Primary: CMax in Polyphenol Anthocyanin Concentrations — 8.7; 22.1; 7.6; 11.3 nmol/L
N/A N=788 Price Changes and Nutrient Profiling Among Adult Grocery Shoppers
Nutrition · Food Purchases
Primary: Nutritional Quality of Food Purchases — 37.62; 41.12; 39.66; 41.01 Average NUVAL Score
N/A N=399 Nutrition in Gastroenteropancreatic Neuroendocrine Tumor
Gastroenteropancreatic Neuroendocrine Tumor
Primary: Prevalence of Malnutrition in GEP NET — 247; 152 Participants
N/A N=42 The Impact of Snacks Which Vary Nutritionally in Their Satiating Potential on Measures of Appetite Control
Lack of Satiety · Hyperphagia
Primary: Test Meal Energy Intake — 1007.3; 1019.6; 1143.4 kcal — p=<0.01
N/A N=47 Nutritional Intake of "Finger-food" on Elderly People in Seniors's Resident
Nutritive Value
Primary: Quantitative Measure of Ingesta — 941.1; 910.1; 1001; 862.9 Kilocalories — p=<0.0001
N/A N=132 Modification in Complementary Food Composition to Improve the Status of Iron and Fatty Acids in Infants.
Iron Status · Fatty Acid Status
Primary: Sum of Omega-3 Fatty Acid Pattern in Plasma — 2.66; 3.02 percent of total fatty acids
N/A N=605 Effect of Nutrition Labeling on Fast Food Choices
Healthy
Primary: Total Calories of Meal Ordered
N/A N=20 Essential Amino Acids and Protein Kinetics During Caloric Deprivation
Muscle Protein Synthesis · Whole-body Protein Balance
Primary: Postprandial, Resting Muscle Protein Synthesis Rates — 0.055; 0.061 percent per hour
N/A N=29 Evaluating the Availability of Berry Phytonutrients Post-consumption of Fresh and Processed Blueberry by Healthy Adults
Healthy
Primary: Total Urinary Recovery of (Poly)Phenolic Metabolites Across Treatments — 179.50; 142.41; 127.78; 83.15 mg — p=<0.05
N/A N=484 Nutrition and Outcomes of Hematopoietic Cell Transplantation (HCT)
Allogeneic Stem Cell Transplant · Graft Versus Host Disease · Hematologic Malignancy
Primary: Number of Participants With Acute Graft Versus Host Disease (GvHD) at Any Site (Grade II or Above) and Acute GvHD of the Gut of Any Grade — 75; 73; 31; 63 Participants
N/A N=119 Individualized Nutrition for Adult Recipients of Allogeneic Stem Cell Transplants - Effect on Quality of Life
Effect of Individualized Nutrition on Quality of Life
Primary: Global Quality of Life Score — 58.8; 55.4 units on a scale
N/A N=446 PEU in Elderly TCU Residents
Aging
Primary: Percentage of Subjects With Average Daily Nutrient Intake <70% of Predicted Needs — 26 percentage of subjects
N/A N=469 Prognostic Value of Sarcopenia and Nutritional Status in Early-stage Non-small Cell Lung Cancer
Sarcopenia · Non Small Cell Lung Cancer · Malnutrition
Primary: Progression Free Survival (PFS) — 350; 773 days
N/A N=8 The Effect of Macronutrients on Satiety and Gut Hormone Responses
Eating Behavior
Primary: The Effect of Proteins on the Secretion of Gut Hormones From Different Parts of the Gastrointestinal Tract — 1310; 1073; 1118; 1188 pg*min/mL
Phase 4 N=300 Nutrition, Physical Performance & Fitness in Indian School Children
Physical Fitness · Nutritional Status
Primary: Change From Baseline in Maximal Aerobic Capacity (VO2max)- 12 Inch Step Test After 4 Months — 36.8; 37.9; 37.0; 38.9 mL/kg/min. — p=0.004
N/A N=67 Variations in Palatability and Portion Size of Vegetables on Meal Intake of Preschool Children
Feeding Behavior
Primary: Difference Between Interventions in Vegetable Intake — 32; 57; 31; 50 grams — p=0.1260
N/A N=16 Iron Bioavailability From MyPyramid Menus
Nonheme Iron Absorption
Primary: Nonheme Iron Absorption — 2.31 percentage of nonheme Iron absorbed