Evaluation and acceptability of alternative food recipes for patients with phenylketonuria

Phenylketonuria (PKU) is an inborn error of metabolism, treatment of which is based on phenylalanine restriction diet. This study aimed to identify studies with developed recipes and food products as well as sensory analysis for patients with PKU. The search was performed in Coordination Agency for...

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Published inJournal of food and nutrition research Vol. 60; no. 2; p. 131
Main Authors Scortegagna, Mariana Lima, de Oliveira, Viviani Ruffo, Dacier Lobato, Cláudio Magalhães, Doneda, Divair
Format Journal Article
LanguageEnglish
Published Bratislava Vyskumny Ustav Potravinarsky 01.01.2021
Subjects
Bakery products
Beverages
Dairy products
Food
Food production
Inborn errors of metabolism
Libraries
Patients
Phenylalanine
Phenylketonuria
Recipes
Sensory evaluation
Brazil
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Summary:Phenylketonuria (PKU) is an inborn error of metabolism, treatment of which is based on phenylalanine restriction diet. This study aimed to identify studies with developed recipes and food products as well as sensory analysis for patients with PKU. The search was performed in Coordination Agency for Advanced Training of Graduate Personnel (Capes – Brasília, Distrito Federal, Brazil), National Library of Medicine (PubMed – National Institutes of Health, Bethesda, Maryland, USA), Latin American and Caribbean Health Science Literature (Lilacs – São Paulo, Brazil) and Cochrane Library (Cohcrane – London, United Kingdom). Articles were selected in these databases without date restrictions. After the filter addition and through the selected articles' list of references, 12 articles were included in this study with recipes and food for patients with PKU (bakery products, dairy beverages and juices). The results suggest that the production of PKU foods was feasible and could be made at home, since these food preparations were easy and contained low-cost ingredients. Results also suggest that more food surveys are carried out in periphery countries, where special products are difficult to find and expensive to purchase, besides improving viable food preparations in the family environment.
ISSN:1336-8672
1338-4260