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. 2012 Oct 17;9:31–40. doi: 10.1007/8904_2012_176

Fig. 2.

Fig. 2

Food consumption of BH4-sensitive patients on classical dietary treatment (left bar) compared to BH4 therapy during follow-up (right bar). Shown are the shares of food groups (%) of total food consumption (*significant difference between period 1 and 4: bread (P = 0.022), dairy products (P = 0.002); potatoes, pasta and rice (P = 0.021), food of animal origin (meat, processed meat, fish, egg, P = 0.016); special low protein products (P = 0.009))