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Comparative Study
. 2020 Jun 25;12(6):1893.
doi: 10.3390/nu12061893.

Special Low Protein Foods in the UK: An Examination of Their Macronutrient Composition in Comparison to Regular Foods

Georgina Wood  1 , Sharon Evans  2 , Kiri Pointon-Bell  1 , Júlio César Rocha  3   4 , Anita MacDonald  2
Affiliations
Comparative Study

Special Low Protein Foods in the UK: An Examination of Their Macronutrient Composition in Comparison to Regular Foods

Georgina Wood et al. Nutrients. .

Abstract

Special low protein foods (SLPFs) are essential in a low phenylalanine diet for treating phenylketonuria (PKU). With little known about their nutritional composition, all SLPFs on UK prescription were studied (n = 146) and compared to equivalent protein-containing foods (n = 190). SLPF nutritional analysis was obtained from suppliers/manufacturers. Comparable information about regular protein-containing foods was obtained from online UK supermarkets. Similar foods were grouped together, with mean nutritional values calculated for each subgroup (n = 40) and percentage differences determined between SLPFs and regular food subgroups. All SLPF subgroups contained 43-100% less protein than regular foods. Sixty-three percent (n = 25/40) of SLPF subgroups contained less total fat with palm oil (25%, n = 36/146) and hydrogenated vegetable oil (23%, n = 33/146) key fat sources. Sixty-eight percent (n = 27/40) of SLPF subgroups contained more carbohydrate, with 72% (n = 105/146) containing added sugar. Key SLPF starch sources were maize/corn (72%; n = 105/146). Seventy-seven percent (n = 113/146) of SLPFs versus 18% (n = 34/190) of regular foods contained added fibre, predominantly hydrocolloids. Nine percent of SLPFs contained phenylalanine > 25 mg/100 g and sources of phenylalanine/protein in their ingredient lists. Stricter nutritional composition regulations for SLPFs are required, identifying maximum upper limits for macronutrients and phenylalanine, and fat and carbohydrate sources that are associated with healthy outcomes.

Keywords: UK; macronutrients; nutritional composition; phenylketonuria; special low protein foods.

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Conflict of interest statement

A.M. has been a member of the European Nutritionist Expert Panel Biomarin, Sapropterin Advisory Board Biomarin, the advisory board ELEMENT Danone-Nutricia, the advisory board for Arla and Applied Pharma Research, and received research funding and honoraria from Nutricia, Vitaflo International and Merck Serono. J.C.R. has been a member of the European Nutritionist Expert Panel (Biomarin), the Advisory Board for Applied Pharma Research and Nutricia, and received honoraria as a speaker from APR, Merck Serono, Biomarin, Nutricia, Vitaflo, Cambrooke, PIAM and Lifediet. S.E. receives research funding from Nutricia, and has received financial support and honoraria from Nutricia and Vitaflo to attend/speak at study days and conferences.

Figures

Figure 1
Figure 1
Percentage of regular and special low protein food (SLPF) products containing added sugar in their ingredient list by subgroup.
Figure 2
Figure 2
Percentage of SLPFs and regular protein containing foods containing different types of fat in their ingredient lists. * Not including milk protein (where products specified this as an ingredient) ** oil/fat, did not specify whether it was hydrogenated or non-hydrogenated.
Figure 3
Figure 3
Percentage of regular and SLPF products containing added fibre in their ingredient lists by type of fibre.
See this image and copyright information in PMC

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