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The gluten-free basic food basket: a problem of availability, cost and nutritional composition
V Estévez1, J Ayala1, C Vespa1
1Laboratory of Gastroenterology, Human Nutrition Department, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.
European Journal of Clinical Nutrition
|August 11, 2016
Summary
Gluten-free basic food baskets (GF/BFB) are 42% less available and three times more costly than standard options. This nutritional gap risks the health and quality of life for celiac individuals relying on GF/BFB.
Area of Science:
- Nutritional Science
- Public Health
- Food Economics
Background:
- The basic food basket (BFB) ensures minimum nutritional requirements for low-income populations.
- Limited data exists on gluten-free basic food baskets (GF/BFB) for celiac individuals.
Purpose of the Study:
- To assess the availability, cost, ingredients, and nutritional profile of GF/BFB.
- To identify nutritional risks for celiac individuals dependent on GF/BFB.
Main Methods:
- Compared BFB components with gluten-free (GF) equivalents in a socially prioritized urban area.
- Analyzed availability, cost, main ingredients, and nutritional composition.
Main Results:
- GF/BFB showed 42% lower availability and were over three times more costly than BFB.
- GF/BFB had up to 69% less protein and lacked essential fortifications.
- Significant nutritional deficits were observed in GF/BFB compared to standard BFB.
Conclusions:
- Gluten-free basic food baskets pose significant nutritional risks for celiac individuals.
- The high cost and low availability of GF/BFB may impede adherence and impact health outcomes.
- Further research is needed to ensure adequate nutrition and quality of life for celiac patients.
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