20 Commercial Foods to Test 3-step Phenylalanine Estimation Process

Listed in Datasets

By Amruthavarshini Talikoti1, Mireille Boutin1

Purdue University

This publication contains the ingredient list and phe:protein ratios for 20 commercial foods, along with assumptions made to test a proposed mathematical process to estimate phenylalanine in commercial foods.

Version 1.0 - published on 27 Mar 2019 doi:10.4231/R7K35RV5 - cite this Archived on 27 Apr 2019

Licensed under CC0 1.0 Universal

Description

Three files are included. The declaration file contains the assumptions that were made. The ingredient list contains all ingredients listed in decreasing order of weight and their Phe:protein ratios. The reference files lists all sources of data.

Phenylalanine (Phe) is a key nutrient in the dietary management of the metabolic disease phenylketonuria (PKU). To give more freedom to PKU patients, we propose a numerical process to estimate the Phe content of a commercial food using the information printed on the label (Nutritional Fact Label and ordered ingredient list). The process is amenable to implementation as a smart phone/Web app and could be integrated into a personalized dietary management software. Our tests show that the results are very accurate (±13 mg per serving) in the vast majority of foods considered. Our approach can be modified to handle any other amino acid for the management of other inborn errors of metabolism. A similar approach can also be used for improving the precision (i.e., increasing the quantization resolution) of the nutrients already listed (e.g., protein).

J. Kim, A. Talikoti and M. Boutin, "A 3-Step Process to Estimate Phenylalanine in Commercial Foods for PKU Management," in IEEE Access, vol. 6, pp. 30758-30765, 2018.
doi: 10.1109/ACCESS.2018.2839079

 

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