Table 1.
Phenylalanine content and identified sources of natural protein for all special low protein food (SLPF) subgroups. Values displayed as mean (range).
| SLPF Subgroup | Phenylalanine (mg) per 100 g of Product | Identified Sources of Natural Protein/Phenylalanine in Each SLPF Subgroup |
|---|---|---|
| Bread (n = 13) | 15 (8–30) | Yeast (n = 13), fennel seeds (n = 1), anis seeds (n = 1) |
| Pizza base (n = 2) | 13 (2–24) | Yeast (n = 2) |
| Pasta/rice/noodles (n = 33) | 13 (8–25) | Rice flour (n = 5) |
| Pasta and sauces (prepared) (n = 5) | 8 (3–14) | Milk (n = 4), yeast extract (n = 1), cheese powder (n = 1) |
| Risotto (n = 1) | 6 | Milk (n = 1) |
| xPots/pot noodles (prepared) (n = 4) | 9 (6–15) | Peas (dried) (n = 1), milk (n = 4) |
| Bread mix (n = 3) | 15 (4–20) | Yeast (n = 1) |
| Cake mix (n = 4) | 14 (4–30) | Cocoa powder (n = 1), cocoa (n = 1) |
| Flour (n = 4) | 5 (4–<10) | No sources identified |
| Pancake/waffle mix (n = 1) | 22 | No sources identified |
| Pizza mix (n = 1) | <31 | No sources identified |
| Egg replacer (dried mix) (n = 3) | 7 (<5–10) | No sources identified |
| Egg white replacer (n = 1) | Nil added | No sources identified |
| Milk (liquid) (n = 4) | 6 (0–10) | Milk (n = 4), whey powder (n = 2) |
| Milk (powder) (n = 1) | 20 | Milk (n = 1), whey permeate (n = 1) |
| Burgers (prepared) (n = 3) | 25 (16–31) | Milk (n = 2), yeast (n = 1) |
| Fish substitute (prepared) (n = 1) | 38 | Shrimps (n = 1), cod (n = 1), rice flour (n = 1), milk (n = 1) |
| Sausages (prepared) (n = 3) | 33 (29–38) | Milk (n = 3), potato flake (n = 3) |
| Breakfast bar (n = 4) | 17 (12–25) | Milk (n = 4), cocoa powder (n = 1) |
| Breakfast cereal (dried) (n = 3) | 12 (6–22) | Cocoa powder (n = 1) |
| Fruit bar (n = 1) | 16 | Egg (n = 1) |
| Hot breakfast cereal (prepared with water) (n = 4) | 4 (2–6) | Cocoa powder (n = 1), milk (n = 4) |
| Biscuits/cookies (n = 9) | 10 (1–27) | Cocoa mass (n = 1), egg (n = 1), cocoa (n = 2) |
| Cake (n = 3) | 6 (6–6) | No sources identified |
| Chocolate (n = 2) | 12 (<10–14) | Milk (n = 1), cocoa powder (n = 1), carob flour (n = 1) |
| Crackers (n = 3) | 12 (10–17) | No sources identified |
| Crisps (n = 4) | 16 (8–22) | Wheat flour (n = 2), rice flour (n = 1), whey powder (n = 2), yeast extract powder (n = 1), cheese powder (n = 1), yeast powder (n = 1) |
| Crispbread crackers (n = 1) | 6 | Pea starch (n = 1) |
| French toast crackers (n = 1) | 30 | Baker’s yeast (n = 1) |
| Hazelnut spread (n = 1) | 19 | Milk (n = 1), hazelnuts (n = 1), almonds (n = 1), cocoa paste (n = 1) |
| Rusks (n = 1) | 4 | Milk (n = 1) |
| Dessert pot (n = 2) | <4 | No sources identified |
| Flavoured desserts (prepared) (n = 4) | 5 (1–13) | Milk (n = 4), chocolate powder (n = 1) |
| Jelly (dried) (n = 2) | <2 | No sources identified |
| Rice pudding (n = 4) | 6 (5–8) | Milk (n = 4) |
| Yogurt (prepared) (n = 1) | 2 | No sources identified |
| Cheese sauce (prepared) (n = 1) | 13 | Milk (n = 1) |
| Potato cakes (prepared) (n = 1) | 46 | Potato flake (n = 1) |
| Potato pots/Smash (prepared) (n = 3) | 25 (23–27) | Potato flake (n = 3), milk (n = 3) |
| Soup (prepared) (n = 4) | 2 (1–2) | Milk (n = 4), peas (n = 2) |