DHPPA (Beneficial Bacteria) (Males Under Age 13)

High DHPPA (3,4 dihydroxyphenylpropionic acid) indicates excessive intake of chlorogenic acid, a common substance found in beverages and in many fruits and vegetables, including apples, pears, tea, coffee, sunflower seeds, carrots, blueberries, cherries, potatoes, tomatoes, eggplant, sweet potatoes, and peaches. Harmless or beneficial bacteria such as Lactobacilli, Bifidobacteria, and E. coli mediate the breakdown of chlorogenic acid to 3,4-dihydroxyphenylpropionic acid (DHPPA), and high values may indicate increased amounts of these species in the GI tract. In addition, one Clostridia species, C. orbiscindens, can convert the flavanoids luteolin and eriodictyol, occurring only in a relatively small food group that includes parsley, thyme, celery, and sweet red pepper to 3,4-dihydroxyphenylpropionic acid. The quantity of Clostridia orbiscindens in the GI tract is negligible (approximately 0.1% of the total bacteria) compared to the predominant flora of Lactobacilli, Bifidobacteria, and E. coli. Consequently, this marker is essentially useless as a general Clostridia marker but may be a good indicator of the presence of beneficial flora.

Possible causes:

- Clostridium overgrowth and/ or malabsorption of tryptophan, tyrosine and/or phenlyalanine

Additional investigations:

- Investigate possible causes of malabsorption

- Intestinal Permeability

- IgG Food Sensitivity

- Complete Digestive Stool Analysis

Treatment considerations:

- Antimicrobials

- Probiotics

- Mucosal support

- Betaine HCl

Produced when Clostridia acts upon unabsorbed tryptophan, tyrosine or phenylalanine.