Nutritional composition of low protein and phenylalanine-restricted dishes prepared for phenylketonuric patients

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Filipa B Pimentel (Author) Other; Rita C Alves (Author) Other; Anabela S G Costa (Author) Other; Telmo J R Fernandes (Author) Other; Duarte Torres (Author) FCNAUP; Manuela F Almeida (Author) Other; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: LWT - Food Science and Technology

Vol. 57 No. 1

Pages: 283-289

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 14 Citations

ISI Web of Science

Scopus - 16 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-009-62G

DOI: 10.1016/j.lwt.2013.12.031

Abstract (EN): Nutritional management is essential for Phenylketonuria (PKU) treatment, consisting in a semi-synthetic and low phenylalanine (Phe) diet, which includes strictly controlled amounts of low protein natural foods (essentially fruits and vegetables) supplemented with Phe-free protein substitutes and dietetic low-protein products. PKU diet has to be carefully planned, providing the best ingredient combinations, so that patients can achieve good metabolic control and an adequate nutritional status. Hereupon, it is mandatory to know the detailed composition of natural and/or cooked foodstuffs prepared specifically for these patients. We intended to evaluate sixteen dishes specifically prepared for PKU patients, regarding the nutritional composition, Phe and tyrosine (Tyr) contents, fatty acids profile, and vitamins E and B-12 amounts. The nutritional composition of the cooked samples was 15.5-92.0 g/100 g, for moisture; 0.7-3.2 g/100 g, for protein; 0.1-25.0 g/100 g, for total fat; and 5.0-62.0 g/100 g, for total carbohydrates. Fatty acids profile and vitamin E amount reflected the type of fat used. All samples were poor in vitamin B-12 (0.3 -0.8 mu g/100 g). Boiled rice presented the highest Phe content: 503 mg/g of protein. These data allow a more accurate calculation of the diet portions to be ingested by the patients according to their individual tolerance.

Language: English

Type (Professor's evaluation): Scientific

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No. of pages: 7