Nutritional contents of low phenylalanine diets: A mini review
https://doi.org/10.21323/2618-9771-2023-6-3-279-282
Abstract
Increased interest in the utilization of nutrition management of patients with phenylketonuria is clear. Applications include a small measured amount of phenylalanine given in the form of exchange food, phenylalanine-free protein substitute and low phenylalanine foods. In this article, the essential nutritional contents of low phenylalanine diets and the latest techniques and procedures used for creating several types of low phenylalanine diets from different food sources for persons with phenylketonuria are reviewed. The principles of these methods are described. Most of the techniques and procedures employed to remove Phe from the protein hydrolysate are based on the liberation of the amino acid using enzymatic hydrolysis. Free Phe is then removed via adsorption. Therefore, knowing the phenylalanine (Phe) content of foods as well as principles of procedures and techniques used for creating low Phe diets is very important for managing the diet of patients with phenylketonuria. Allowed foods and foods that should be avoided by persons with phenylketonuria are mentioned. Low Phe cereal based foods (i. e. toast bread, pasta, shamy bread, pan bread and rice) and dairy based foods are also considered. The US FDA regulation of aspartame labeling is also stated.
About the Author
A. S. M. Ammar
Cairo University
Egypt
Egypt
Abdalla S. M. Ammar, Professor, Food Science and Technology Department
Gamaa Street, Giza, 12613
Tel.: +2–0101–997–17–99
Faculty of Agriculture
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Review
For citations:
Ammar A. Nutritional contents of low phenylalanine diets: A mini review. Food systems. 2023;6(3):279-282. https://doi.org/10.21323/2618-9771-2023-6-3-279-282
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