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The gluten-free basic food basket: a problem of availability, cost and nutritional composition

European Journal of Clinical Nutrition volume 70, pages 1215–1217 (2016)Cite this article

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Abstract

The basic food basket (BFB), formed by the more economical products available, is used by less-affluent countries to establish the minimum daily food consumption to satisfy nutritional requirements in less-privileged individuals. There is no information about groups that depend on the BFB and in addition follow gluten-free diet (GF/BFB). We measured availability, cost, main ingredients and nutritional composition of GF/BFB. Data were collected in the area that was first in the social priority list in the capital city, matching BFB components with gluten-free equivalents (GF/BFB). GF/BFB characterized by being 42% less available, three times more costly (>500% higher for bread), with up to 69% lower protein content and with no fortifications, leaving at nutritional risk celiac individuals that depend on GF/BFB. Results raise concerns on the capacity of the GF/BFB to encourage adherence, maintain adequate nutritional status and quality of life in celiac patients.

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Acknowledgements

This project was funded by the Institute of Nutrition and Food Technology and the University of Chile. Ethical clearance: this study was approved by the IRB of INTA, University of Chile of Santiago, Chile.

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Authors and Affiliations

  1. Human Nutrition Department, Laboratory of Gastroenterology, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile

    V Estévez, J Ayala, C Vespa & M Araya

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  1. V Estévez
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  2. J Ayala
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  3. C Vespa
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  4. M Araya
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Correspondence to M Araya.

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Estévez, V., Ayala, J., Vespa, C. et al. The gluten-free basic food basket: a problem of availability, cost and nutritional composition. Eur J Clin Nutr 70, 1215–1217 (2016). https://doi.org/10.1038/ejcn.2016.139

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  • DOI: https://doi.org/10.1038/ejcn.2016.139

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