The economic burden of gluten‐free products and gluten‐free diet: a cost estimation analysis in Greece

Panagiotou, Stamatina; Kontogianni, Meropi D.

doi:10.1111/jhn.12477

Cited by 67 publications

(55 citation statements)

References 22 publications

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“…The higher prices of mGFFs than those of cGCFs in all categories are an indicator for foreign markets where mGFFs are more expensive than cGCFs. The average ratio of 2.3 in Column A for Turkey is in line with ratios up to 4.1 reported for in Australia (Lambert & Ficken, 2016), Canada (Stevens & Rashid, 2008), Chile (Castillo & Rivas, 2008), Greece (Panagiotou & Kontogianni, 2017), UK (Abernethy & Bannerman, 2011;Singh & Whelan, 2011), and USA (Burden et al, 2015;Cureton, 2007;Lee et al, 2007). Column B in Table 3 compares prices of all mGFFs and all cGCFs in the Turkish market.…”

Section: Price Issuessupporting

confidence: 78%

“…Some GFF-issues are common, and some are country-specific. The disproportionally high prices of GFFs is a leading and common issue and alone aggravates other GFF-issues in Australia (Lambert & Ficken, 2016), Canada (Stevens & Rashid, 2008), Chile (Castillo & Rivas, 2008), Greece (Panagiotou & Kontogianni, 2017), UK (Abernethy & Bannerman, 2011;Singh & Whelan, 2011), and USA (Burden et al, 2015;Cureton, 2007;Lee et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Gluten-free food issues in Turkey

2020

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Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. On Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated for the first time. Accessibility of mGFFs is too restricted. Celiac, not other gluten-linked diseases, is recognized in the institutional practices. Price of mGFFs is 5.5 times on average more expensive than corresponding gluten containing foods (cGCFs). GFF-consumers in Turkey are under a heavy burden of the high price pressure, and it is more than the burden on GFF-consumers in other countries not considering the economic welfare difference. Though, imported mGFFs are more expensive than domestic mGFFs, imported ones dominate the market. Well-established arrangements are needed for easing the burden on mGFF-consumers in the country. The lowest possible expenditure for mGFFs by celiac population is almost $ 649×10 6 per year excluding individuals with other gluten-linked disorders. Turkey is quite untouched market and offers lucrative business opportunities for mGFFs.

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Section: Price Issuessupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Gluten-free food issues in Turkey

2020

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“…In other parts of the world, several studies have been carried out in this context. These studies have shown that the availability of gluten‐free products is still limited and still very expensive(Abdulla & Garemo, 2018; Burden et al., 2015; Lee, Ng, Zivin, & Green, 2007; Panagiotou & Kontogianni, 2017; Singh & Whelan, 2011). Nutritional quality was also questionable in several surveys.…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms

Guennouni¹,

Khoudri²,

Bourrhouat³

et al. 2020

Cereal Chem

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Background and objectives Gluten found in wheat, barley, and rye causes celiac disease. The treatment of this disease is based on the gluten‐free diet. This diet involves the consumption of gluten‐free foods including gluten‐free products (GFPs) developed by manufacturers. The objective of this survey is to estimate the nutritional composition of the gluten‐free products by comparing them to equivalent regular products (RPs) containing gluten. Findings While the fiber contents were higher in the gluten‐free products, protein and sugar contents were lower in comparison with regular products (p < .0001). The differences in total energy, total carbohydrate, saturated fat, and salt differ from one category to another. The number of gluten‐free products that have been fortified with iron and vitamins was limited. The category of “Bread and Bakery products” which is the most consumed in Morocco is characterized by a low and high protein and fiber content, respectively (p < .001; p = .015, respectively). Conclusions The nutritional quality of the gluten‐free products is unbalanced. A significant protein deficiency is noted. Significance and novelty It is important to improve the nutritional quality of the gluten‐free products by replacing gluten with hydrocolloids and protein rich enzymes. A fortification by iron and vitamins remains a necessity to overcome the deficit.

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“…The availability and price of these special cereal-based foods remains uncertain in most countries, but the first published reports about this topic highlighted that these products could have limited availability [ 4 ]. Contrary to the price and availability of sugar-free (SF), sugar-reduced (SR), and low GI cereal-based products, the price and availability of other cereal-based foods for special dietary uses, such as gluten-free products, have been widely documented in many countries outside Latin America [ 5 , 6 , 7 , 8 ]. Thus, the aim of this study was to evaluate the availability and price of cereal-based products labeled as SF, SR, and low GI in five cities from Northwestern Mexico.…”

Section: Introductionmentioning

confidence: 99%

Price and Availability of Sugar-Free, Sugar-Reduced and Low Glycemic Index Cereal Products in Northwestern México

Arámburo-Gálvez

Ontiveros

Vergara-Jiménez

et al. 2017

IJERPH

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Sugar-free (SF), sugar-reduced (SR), or low-glycemic-index (low GI) cereal products could be helpful for the dietary treatment of disorders related to glucose homeostasis. However, access and economic aspects are barriers that could hamper their consumption. Thus, the availability and price of such cereal products were evaluated in Northwestern México. The products were categorized in 10 groups. The data were collected in five cities by store visitation (from November 2015 to April 2016). The availability in specialized stores and supermarkets was expressed as availability rates based on the total number of products. The price of the SF, SR, and low GI products were compared with their conventional counterparts. Availability rates were higher in supermarkets than in specialized stores by product numbers (14.29% versus 3.76%, respectively; p < 0.001) and by product categories (53.57% versus 26.92%, respectively; p < 0.001). Five categories of products labeled as SF, SR, and low GI (oats, cookies and crackers, flours, snacks, and tostadas/totopos) had higher prices than their conventional counterparts (p < 0.05). In conclusion, in Northwestern Mexico, the availability of SF, SR, and low GI cereal-based foods is relatively low, and these foods are more expensive than their conventional counterparts.

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The economic burden of gluten‐free products and gluten‐free diet: a cost estimation analysis in Greece

Abstract: The present study confirms the higher cost of GFP compared to their conventional equivalents in Greece, leading to a weekly economic burden for people on a gluten-free diet.

Cited by 67 publications

References 22 publications

Gluten-free food issues in Turkey

Gluten-free food issues in Turkey

Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms

Price and Availability of Sugar-Free, Sugar-Reduced and Low Glycemic Index Cereal Products in Northwestern México

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