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[Technological challenges and strategies for developing low-protein/protein-free cereal foods for the dietotherapic treatment].
[phenylketonuria]
Western
countries
are
finding
health
care
costs
to
be
a
continuously
increasing
financial
burden
in
excess
of
previous
budgetary
allocations
.
Medical
nutrition
therapies
(
MNT
)
have
proven
to
be
an
efficient
cost
minimising
tool
whilst
concurrently
improving
the
patient
's
quality
of
life
.
These
MNTs
are
defined
as
specially
processed
or
formulated
foods
that
are
used
for
the
dietary
management
of
patients
.
Among
the
medical
foods
,
low
-protein
/
protein-free
(
LP
/
PF
)
foods
have
been
shown
to
improve
the
physical
manifestation
of
metabolic
disorders
in
patients
with
amino
acid
or
protein-related
diseases
,
such
as
Phenylketonuria
,
Tyrosinaemia
type
I
,
as
well
as
chronic
kidney
,
and
coeliac
.
Most
of
the
cereal-based
LP
/
PF
foods
currently
marketed
are
a
blend
of
refined
or
chemically-based
food
ingredients
with
unpalatable
frequently
artificial
flavours
,
having
excessive
sweetness
to
mask
the
chemical
taste
of
ingredients
(
drug-like
approach
)
.
However
,
the
adoption
of
an
alternative
to
convention
,
such
as
a
food-like
approach
to
developing
medical
foods
,
it
is
a
surprisingly
complex
process
.
This
is
specifically
true
when
the
technological
aspects
of
LP
/
PF
foods
and
,
in
particular
,
protein-free
cereal
foods
are
considered
.
The
primary
processing
issues
arise
while
trying
to
replace
gluten
in
baked
cereal
products
.
This
represents
a
significant
technological
challenge
,
since
gluten
is
an
essential
structural
network-building
protein
necessary
for
baked
goods
.
In
this
article
,
the
suitable
food
technology
challenges
and
strategies
for
developing
LP
/
PF
cereal
foods
able
to
overcome
the
significant
limitations
of
a
food-like
approach
will
be
addressed
.
Diseases
Validation
Diseases presenting
"having excessive sweetness to mask the chemical taste of ingredients"
symptom
phenylketonuria
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