Table 4.
UK BIMDG dietitian consensus for the allocation of food groups according to individual patient protein tolerance.
| Patient Daily Protein Tolerance | Foods/Food Groups Allocated | Protein Content/100 g |
|---|---|---|
| ≥15 g protein/day | Lentils in brine | 5–10 g |
| Soft cheese | 5–10 g | |
| Cheese spread | 10–20 g | |
| Bread and bread products | ≤12 g | |
| Gluten-free flour | ≤10 g | |
| Gluten-free pasta | 5–10 g | |
| ≥20 g protein/day | Nuts | >20 g |
| Flours * | ~20 g and ≤12 g | |
| Meat products | 5–10 g | |
| Plant alternatives | 5–10 g | |
| Nuts | ~10–20 g | |
| Hard cheese | >20 g | |
| Pot Noodles | 5–12 g/pot | |
| Pasta * | ~10 g and 10–15 g | |
| Seeds | >20 g | |
| Yeast extract | >20 g | |
| Eggs | 10–20 g | |
| Dried legumes | 10–25 g | |
| ≥30 g protein/day | Meat/Fish | >10–20 g |
| Plant foods | >10–20 g | |
| ≥40 g protein/day | Meat/Fish | >20 g |
| Plant foods | >20 g |
* Flours and pasta included 2 food groups each due to differing protein ranges associated with cereal origin e.g., flours containing protein ~20 g/100 g included chickpea and almond flour, and flours containing protein ≤12 g/100 g included wheat and spelt flours; pasta containing protein ~10 g/100 g included pea pasta, and pasta containing protein 11–15 g/100 g included wheat and spelt pasta.