遺伝性代謝疾患における制限食のための3Dフードプリンターで作られた個別化低タンパク質製品

Introduction and Aim In intoxication-type inherited metabolic disorders (IMDs), strict protein restriction is vital; noncompliance may lead to coma or death. Meat and eggs are lifelong prohibited. This study developed personalized low-protein alternatives and chewable amino acid supplements to improve dietary adherence, palatability, and overall quality of life. Methods Low-protein meat, egg, and amino acid-based candy prototypes were produced using a 3D-food-printer. Proximate composition, color, texture, and pH measurements were performed. Sensory evaluation was conducted with fifteen patients. Results Fifteen patients with IMDs participated in sensory testing of 3D-printed low-protein foods. Visual and overall acceptability scores were high, with 93.3% expressing willingness to include products in their diets. Isoleucine and valine SCs, and LP meat analogs received the highest ratings for texture and appearance. Arginine SC scored lower in taste and texture, aligning with instrumental softness data. Open-ended feedback emphasized emotional and dietary impact. Texture profile analysis and proximate composition confirmed feasibility of protein restriction with preserved palatability. Conclusion 3D food printing provides visually and texturally acceptable low-protein options for patients with inherited metabolic disorders, enhancing dietary adherence and social participation. This pioneering study is the first to develop low-protein meat and egg analogs, offering significant contributions to the field.