Navigating Protein Supplements & Low Protein Diet: Patient Insights – Mark’s Story

Managing phenylketonuria (PKU) is a lifelong commitment that starts in early childhood. From protein substitutes to mastering the low protein (LP) diet, it’s a journey filled with daily decisions, trial and error, and moments of growth.

Managing protein intake is a unique journey, especially for individuals with dietary restrictions. Whether it’s relying on protein substitutes in childhood, experimenting with supplements, or finding joy in low protein meals, each patient has a story to share. Through their experiences, we gain valuable insights into diet management, practical advice and encouragement for others facing similar challenges.

We recently asked several individuals living with PKU to reflect on their experiences. Through their answers, a powerful narrative emerged—one of resilience, self-discovery, and the importance of community. Here’s what they shared in response to five key questions.

 Mark Edwards, West Wales

I’m Mark and I have classical PKU. I live in West Wales where PKU is unheard of. I used to work in food manufacturing but now I’m a shift leader in a well known pizza restaurant and noodle bar in a holiday park. I used to be on 6 exchanges a day but as a responder to Sapropterin I’m now on 15 exchanges.

Question 1 – What were your memories taking protein substitute when you were a child?
The one memory I have from taking substitutes as a child was the bad after taste. And only having the one flavour to choose from. It got boring and annoying.

Question 2 – What advice would you give to your younger self regarding diet management? It may seem a bit of a struggle now, and very repetitive, but it will be worth it in the end.

Question 3 – What protein supplement do you currently take?
XPhe minis tablets.

Question 4 – What’s your favourite LP Food product? What is your favourite LP meal?
Lp product –  Promin chip shop curry,  low protein spaghetti with tomato sauce with burger mix as mince meat.

Question 5 – What would your advice be to other patients about diet management?
Keep at it. It can be stressful at times but it can also be interesting making / adapting foods and recipes.