Uniformity of Food Protein Interpretation Amongst Dietitians for Patients with Phenylketonuria (PKU): 2020 UK National Consensus Statements.

Evans, Sharon, Adam, Sarah, Adams, Sandra, Allen, Heather, Ashmore, Catherine, Bailey, Sarah, Banks, Janette, Churchill, Harriet, Cochrane, Barbara, Cook, Jennifer, Dale, Clare, Daly, Anne, Dixon, Marjorie, Dunlop, Carolyn, Ellerton, Charlotte, Emm, Anita, Firman, Sarah, Ford, Suzanne, French, Moira, Gribben, Joanna, Grimsley, Anne, Herlihy, Ide, Hill, Melanie, Judd, Shirley, Lang, Karen, Males, Jo, McDonald, Joy, McStravick, Nicola, Millington, Chloe, Newby, Camille, Noble, Catharine, Pereira, Rachel, Pinto, Alex, Robertson, Louise, Robotham, Abigail, Ross, Kathleen, Singleton, Kath, Skeath, Rachel, Terry, Allyson, Van Wyk, Karen, White, Fiona, White, Lucy, Wildgoose, Jo, Woodall, Alison and MacDonald, Anita (2020) Uniformity of Food Protein Interpretation Amongst Dietitians for Patients with Phenylketonuria (PKU): 2020 UK National Consensus Statements. Nutrients, 12 (8). ISSN 2072-6643.

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Abstract

In phenylketonuria (PKU), variable dietary advice provided by health professionals and social media leads to uncertainty for patients/caregivers reliant on accurate, evidence based dietary information. Over four years, 112 consensus statements concerning the allocation of foods in a low phenylalanine diet for PKU were developed by the British Inherited Metabolic Disease Dietitians Group (BIMDG-DG) from 34 PKU treatment centres, utilising 10 rounds of Delphi consultation to gain a majority (≥75%) decision. A mean of 29 UK dietitians (range: 18-40) and 18 treatment centres (range: 13-23) contributed in each round. Statements encompassed all foods/food groups divided into four categories based on defined protein/phenylalanine content: (1) foods high in protein/phenylalanine (best avoided); (2) foods allowed without restriction including fruit/vegetables containing phenylalanine ≤75 mg/100 g and most foods containing protein ≤0.5 g/100 g; (3) foods that should be calculated/weighed as an exchange food if they contain protein exchange ingredients (categorized into foods with a protein content of: >0.1 g/100 g (milk/plant milks only), >0.5 g/100 g (bread/pasta/cereal/flours), >1 g/100 g (cook-in/table-top sauces/dressings), >1.5 g/100 g (soya sauces)); and (4) fruit/vegetables containing phenylalanine >75 mg/100 g allocated as part of the protein/phenylalanine exchange system. These statements have been endorsed and translated into practical dietary management advice by the medical advisory dietitians for the National Society for PKU (NSPKU).

Item Type: Article
Subjects: WD Diseases and disorders of systemic, metabolic or environmental origin > WD10 Diet and nutrition
WD Diseases and disorders of systemic, metabolic or environmental origin > WD250 Metabolic diseases
Divisions: Emergency Services > Therapies
Related URLs:
Depositing User: Mrs Yolande Brookes
Date Deposited: 05 Aug 2020 11:31
Last Modified: 05 Aug 2020 11:31
URI: http://www.repository.uhblibrary.co.uk/id/eprint/3343

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