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- Denise Ney, PhD
Denise Ney, PhD
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Waisman Center |
University of Wisconsin-Madison | 1500 Highland Ave | Madison, WI 53705-2280 |
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Phone: |
608-262-4386 |
Email: |
[email protected] |
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Discipline Coordinators: |
Nutrition
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Discipline(s): |
Nutrition
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AUCD Council Membership: |
No Council Membership
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Research: |
Our research group is conducting a clinical study in subjects with phenylketonuria (PKU) to determine the safety and efficacy of glycomacropeptide from cheese whey in the nutritional management PKU. Individuals with PKU have a deficiency of the liver enzyme phenylalanine hydroxylase which converts the essential amino acid phenylalanine to tyrosine. To prevent brain damage and cognitive impairment they must follow a lifelong, low-phenylalanine diet that is restricted in natural protein and requires ingestion of a bitter tasting amino acid formula. Glycomacropeptide is uniquely suited to the PKU diet as it is the only known dietary protein that is naturally free of phenylalanine. Low-phenylalanine foods and a palatable alternative to the amino acid formulation can be made from glycomacropeptide. |
Vita/Bio
Nutritional management of phenylketonuria. Our research group is conducting a clinical study in subjects with phenylketonuria (PKU) to determine the safety and efficacy of glycomacropeptide from cheese whey in the nutritional management PKU. Individuals with PKU have a deficiency of the liver enzyme phenylalanine hydroxylase which converts the essential amino acid phenylalanine to tyrosine. To prevent brain damage and cognitive impairment they must follow a lifelong, low-phenylalanine diet that is restricted in natural protein and requires ingestion of a bitter tasting amino acid formula. Glycomacropeptide is uniquely suited to the PKU diet as it is the only known dietary protein that is naturally free of phenylalanine. Low-phenylalanine foods and a palatable alternative to the amino acid formulation can be made from glycomacropeptide.