There is no such thing as a (gluten-)free lunch: Higher food prices and the cost for coeliac consumers

Capacci, Sara; Leucci, Anna Caterina; Mazzocchi, Mario

doi:10.1016/j.ehb.2018.06.001

Cited by 23 publications

(11 citation statements)

References 22 publications

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“…According to Fry et al (2018), GCPs are 159% more expensive than their gluten equivalents (£0.44/100 g vs £1.14/100 g). The same comment was advanced by other studies (Allen and Orfila, 2018; Capacci et al , 2018). Recently, Lee et al (2019) show the persistence of GFPs’ high charge compared to GCPs equivalents (183%).…”

Section: Discussionsupporting

confidence: 75%

Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms

Guennouni

Khoudri

Bourrouhouate

et al. 2020

BFJ

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PurposeThe prevalence of celiac disease is increasing alarmingly. The only and effective treatment for this disease is a strict gluten-free diet Efforts have been made by industrialists to produce gluten-free products (GFPs); however, their low availability and high cost, compared to gluten-containing products (GCPs) still remain among the factors that cause gluten-free adherence failure. The objective of this survey is to compare the availability and cost of GFPs in supermarkets in two Moroccan cities, Marrakech and Casablanca, and on e-commerce platforms and see how they compare to GCPs.Design/methodology/approachThis is a cross-sectional study that targets supermarkets and e-commerce websites that sell GFPs food and their GCPs equivalents. The price of each product is recorded per 100 g.FindingsThe study surveys 271 GFPs and their 579 GCPs equivalents that were subsequently divided into six categories. The “GF Cookie and Cakes” category came on top of the list of products. GFPs were more available on e-commerce websites than at supermarkets in two Moroccan cities (p = 0.003). The GFPs are 364% (115–1309%) more expensive than their GCPs counterparts. Also, the authors recorded a significant price difference between GFPs sold in supermarkets and those sold on online.Originality/valueThis study reveals that labeled GFPs are less available and more expensive than their equivalents GCPs in Morocco. This affects GF diet adherence and quality of life of celiac patients. The patients who use GFPs need financial compensation from the national government.

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Section: Discussionsupporting

confidence: 75%

Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms

Guennouni

Khoudri

Bourrouhouate

et al. 2020

BFJ

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“…In Chile, it has been estimated that the excess monthly cost of a GFD amounts to €80.00 [4], while in Greece it amounts to €48–112 [5]. In the U.K., on average, GF products are 159% more expensive [6] than regular ones (€4.82 versus €1.25 per kg); it has been estimated [7] that —gross of the public subsidies that may be provided by the NHS—a U.K. celiac consumer pays on average an extra €11 each week to keep their pre-diagnosis utility level, corresponding to 29% of their food budget.…”

Section: Introductionmentioning

confidence: 99%

Gluten-Free Products: From Dietary Necessity to Premium Price Extraction Tool

Gorgitano

Sodano

2019

Nutrients

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Every year, the Italian National Health Service (NHS) provides about 200,000 celiac people (based on 2017 data) living in Italy with financial support of about 250 million euro to cover the cost of their specific dietary constrains. The existence of gluten-free products of high quality and affordable price is very important for the quality of life of celiac people and the sustainability of public support. Over the last decade, the market for gluten-free products has experienced a dramatic surge, with an increasing shelf space dedicated to these products in supermarkets, and a large variety of products both in terms of kind of agricultural inputs and processing and packaging methods. This study aimed at assessing the offer of gluten-free (GF) pasta in Italian supermarkets, with respect to its ability to meet the needs of celiac people in terms of variety, prices and safety. A hedonic price analysis was performed. Results indicated that GF pasta is sold only in 44% of the 212 stores of the sample, with a price equal to more than twice that of conventional pasta. A premium price was found for the following attributes: small packages, brands specialized in GF products, content in fiber and the presence of quinoa as ingredient.

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“…On average, gluten-free products were substantially higher in cost, ranging from +205% (breakfast cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. Original data on retail prices in four major UK supermarkets within the UK “Bread and Cereal” category showed that the average price of gluten-free products was increased by a factor of 1.9 compared to corresponding gluten-containing products [ 112 ]. In Italy, the gluten-free version of pasta, the traditional staple food, was sold in supermarkets with an average price equal to more than twice that of conventional pasta [ 113 ].…”

Section: Adherence To a Gfdmentioning

confidence: 99%

Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease

et al. 2021

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Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten. This review aims at examining available evidence on the degree of adherence to a GFD, the methods to assess it, and the barriers to its implementation. The methods for monitoring the adherence to a GFD are comprised of a dietary questionnaire, celiac serology, or clinical symptoms; however, none of these methods generate either a direct or an accurate measure of dietary adherence. A promising advancement is the development of tests that measure gluten immunogenic peptides in stools and urine. Causes of adherence/non-adherence to a GFD are numerous and multifactorial. Inadvertent dietary non-adherence is more frequent than intentional non-adherence. Cross-contamination of gluten-free products with gluten is a major cause of inadvertent non-adherence, while the limited availability, high costs, and poor quality of certified gluten-free products are responsible for intentionally breaking a GFD. Therefore, several studies in the last decade have indicated that many patients with CD who follow a GFD still have difficulty controlling their diet and, therefore, regularly consume enough gluten to trigger symptoms and damage the small intestine.

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There is no such thing as a (gluten-)free lunch: Higher food prices and the cost for coeliac consumers

Cited by 23 publications

References 22 publications

Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms

Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms

Gluten-Free Products: From Dietary Necessity to Premium Price Extraction Tool

Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease

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