TABLE 2.
Comparison of typical menus for the amino acid (AA) and the glycomacropeptide (GMP) diets1
| AA diet | GMP diet |
| Breakfast (103 mg phenylalanine, 14 g protein) | Breakfast (102 mg phenylalanine, 14 g protein) |
| 177 mL PKU formula2 (0 mg phenylalanine) | 296 mL GMP chocolate beverage (51 mg phenylalanine) |
| 30 g Cold cereal (51 mg phenylalanine) | 30 g Cold cereal (51 mg phenylalanine) |
| 11 g Pretzels (52 mg phenylalanine) | |
| Lunch (124 mg phenylalanine, 15 g protein) | Lunch (124 mg phenylalanine, 13 g protein) |
| 177 mL PKU formula2 (0 mg phenylalanine) | 148 mL GMP chocolate beverage (24 mg phenylalanine) |
| 12.5 g Cinnamon toast (62 mg phenylalanine) | 113 g (1/2 cup) GMP chocolate pudding (38 mg phenylalanine) |
| Cheese sandwich (45 mg phenylalanine; 64 g low-protein bread, 1 Slice low-protein cheese, 8.7 g butter) | Cheese sandwich (45 mg phenylalanine; 64 g low-protein bread, 1 Slice low-protein cheese, 8.7 g butter) |
| 125 g Peaches (17 mg phenylalanine) | 125 g Peaches (17 mg phenylalanine) |
| Dinner (220 mg phenylalanine, 18 g protein) | Dinner (226 mg phenylalanine, 18 g protein) |
| 177 mL PKU formula2 (0 mg phenylalanine) | 1 GMP bar (33 mg phenylalanine) |
| 9 g Bowtie pasta (53 mg phenylalanine) | 237 mL GMP sports beverage (19 mg phenylalanine) |
| Pasta Alfredo (61 mg phenylalanine; 60 g low-protein pasta, 5 g Regular bowtie pasta, 88 g low-protein Alfredo sauce) | Pasta Alfredo (61 mg phenylalanine; 60 g low-protein pasta, 5 g Regular bowtie pasta, 88 g low-protein Alfredo sauce) |
| 92 g Broccoli, 50 g carrots and 14 g butter (105 mg phenylalanine) | 92 g Broccoli, 50 g carrots and 14 g butter (105 mg phenylalanine) |
| 140 g Pears (7 mg phenylalanine) | 140 g Pears (7 mg phenylalanine) |
| 237 mL Lemonade (0 mg phenylalanine) | 237 mL Lemonade (0 mg phenylalanine) |
1
All foods were measured on a gram scale by trained staff. Since this study was completed, improved recipes have been developed to further lower the phenylalanine content of all of the GMP products shown in this typical menu (12). For example, a GMP bar can now be produced with only 14 mg phenylalanine compared with 33 mg phenylalanine, and the GMP chocolate pudding now contains 21 mg phenylalanine compared with 38 mg phenylalanine in the original formulation used for this research. PKU, phenylketonuria.
2
The PKU formula used in this menu is 40 g Phenex 2 (Abbott Laboratories, Columbus, OH).