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Suitability and Allocation of Protein-Containing Foods According to Protein Tolerance in PKU: A 2022 UK National Consensus

2022Journal article Open access
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dc.contributor.authorGama, MI
dc.contributor.authorAdam, S
dc.contributor.authorAdams, S
dc.contributor.authorAllen, H
dc.contributor.authorAshmore, C
dc.contributor.authorBailey, S
dc.contributor.authorCochrane, B
dc.contributor.authorDale, C
dc.contributor.authorDaly, A
dc.contributor.authorDe Sousa, G
dc.contributor.authorDonald, S
dc.contributor.authorDunlop, C
dc.contributor.authorEllerton, C
dc.contributor.authorEvans, S
dc.contributor.authorFirman, S
dc.contributor.authorFord, S
dc.contributor.authorFreedman, F
dc.contributor.authorFrench, M
dc.contributor.authorGaff, L
dc.contributor.authorGribben, J
dc.contributor.authorGrimsley, A
dc.contributor.authorHerlihy, I
dc.contributor.authorHill, M
dc.contributor.authorKhan, F
dc.contributor.authorMcStravick, N
dc.contributor.authorMillington, C
dc.contributor.authorMoran, N
dc.contributor.authorNewby, C
dc.contributor.authorNguyen, P
dc.contributor.authorPurves, J
dc.contributor.authorPinto, A
dc.contributor.authorCésar Rocha, J
dc.contributor.authorSkeath, R
dc.contributor.authorSkelton, A
dc.contributor.authorTapley, S
dc.contributor.authorWoodall, A
dc.contributor.authorYoung, C
dc.contributor.authorMacDonald, A
dc.date.accessioned2024-05-03T14:58:55Z
dc.date.available2024-05-03T14:58:55Z
dc.date.issued2022
dc.description.abstractIntroduction: There is little practical guidance about suitable food choices for higher natural protein tolerances in patients with phenylketonuria (PKU). This is particularly important to consider with the introduction of adjunct pharmaceutical treatments that may improve protein tolerance. Aim: To develop a set of guidelines for the introduction of higher protein foods into the diets of patients with PKU who tolerate >10 g/day of protein. Methods: In January 2022, a 26-item food group questionnaire, listing a range of foods containing protein from 5 to >20 g/100 g, was sent to all British Inherited Metabolic Disease Group (BIMDG) dietitians (n = 80; 26 Inherited Metabolic Disease [IMD] centres). They were asked to consider within their IMD dietetic team when they would recommend introducing each of the 26 protein-containing food groups into a patient’s diet who tolerated >10 g to 60 g/day of protein. The patient protein tolerance for each food group that received the majority vote from IMD dietetic teams was chosen as its tolerance threshold for introduction. A virtual meeting was held using Delphi methodology in March 2022 to discuss and agree final consensus. Results: Responses were received from dietitians from 22/26 IMD centres (85%) (11 paediatric, 11 adult). For patients tolerating protein ≥15 g/day, the following foods were agreed for inclusion: gluten-free pastas, gluten-free flours, regular bread, cheese spreads, soft cheese, and lentils in brine; for protein tolerance ≥20 g/day: nuts, hard cheeses, regular flours, meat/fish, and plant-based alternative products (containing 5−10 g/100 g protein), regular pasta, seeds, eggs, dried legumes, and yeast extract spreads were added; for protein tolerance ≥30 g/day: meat/fish and plant-based alternative products (containing >10−20 g/100 g protein) were added; and for protein tolerance ≥40 g/day: meat/fish and plant-based alternatives (containing >20 g/100 g protein) were added. Conclusion: This UK consensus by IMD dietitians from 22 UK centres describes for the first time the suitability and allocation of higher protein foods according to individual patient protein tolerance. It provides valuable guidance for health professionals to enable them to standardize practice and give rational advice to patients.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNutrients . 2022 Nov 24;14(23):4987pt_PT
dc.identifier.doi10.3390/nu14234987pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.17/4890
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectHCC MTBpt_PT
dc.subjectAnimalspt_PT
dc.subjectDietpt_PT
dc.subjectMeatpt_PT
dc.subjectConsensuspt_PT
dc.subjectPhenylketonurias*pt_PT
dc.subjectUnited Kingdompt_PT
dc.titleSuitability and Allocation of Protein-Containing Foods According to Protein Tolerance in PKU: A 2022 UK National Consensuspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue23pt_PT
oaire.citation.startPage4987pt_PT
oaire.citation.titleNutrientspt_PT
oaire.citation.volume14pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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