June 1966

Phenylalanine Content of Foods.

Author Affiliations

By Barbara Jean Umbarger. Price $2. Pp 35. The Children's Hospital Research Foundation, Elland Ave and Bethesda, Cincinnati 45229, 1965.

Am J Dis Child. 1966;111(6):668. doi:10.1001/archpedi.1966.02090090140021

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Phenylalanine Content of Foods represents a laborious effort to accumulate and summarize available data. This broad listing has been used by parents and the Cincinnati specialty team as a practical guide in the management of their treatment of children with phenylketonuria; however, it is always used in conjunction with an adequate system of laboratory monitoring.

Realistic use of such data takes into account the numbers of obvious variables inherent in food composition tables and the fact that there is no guarantee by processers of baby foods or other groceries to standardize amino acid contents even though analysis of one lot has been reported.

In most cases, food portions have been divided into very small units such as 1 tablespoon or 1 oz for the convenience of feeding young children with small capacities and variable appetites.

Effective biochemical control of individual patients depends on the balance between too much phenylalanine and

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