Cost, Availability and Nutritional Value of Gluten-Free Foods in Argentina. Their Relationship with Adherence to Gluten-Free Diet. A Multicenter Study
DOI:
https://doi.org/10.52787/agl.v53i3.335Keywords:
Gluten-free diet, cost, availability, nutritional value, adherenceAbstract
Introduction. Several studies suggest that the cost and availability of gluten-free foods may be factors associated with adherence to treatment. To date, no national studies have evaluated the cost, availability and nutritional value of gluten-free foods, how they differ from their gluten-containing counterparts, and their potential relationship with adherence to the gluten-free diet. Obtaining this information is extremely useful for decision-making at both the individual and population levels in the redefinition of socio-economic policies.
Objective. To know the cost, availability and nutritional value of different gluten-free food groups in different geographical regions of Argentina and their possible relationship with adherence to the gluten-free diet.
Material and methods. A descriptive, cross-sectional, comparative, multicenter, multicenter study. Ten varieties of gluten-free premixes and substitute flours, fifteen gluten-free substitute foods and ten industrialized foods were analyzed, as well as their counterparts with gluten. Individuals diagnosed with celiac disease and treated with a gluten-free diet for at least one year were included in the study, calculating an approximate number of 40 individuals per geographic area, for a total of 7 geographic areas.
Results. The basic food basket for celiac patients was 68.8% more expensive than the general basic food basket (p < 0.0001). Gluten-free substitute foods were 253.2% more expensive than their gluten-containing counterparts (p < 0.0001). Their availability was limited in different geographical areas, with an average of 50.4% of the 35 proposed gluten-free foods available. 75.9% of individuals reported that the higher cost of substitute foods did not affect their adherence to the gluten-free diet. In terms of nutritional value, the gluten-free substitute foods were found to have 39% less protein and 68% less fiber than their gluten-containing counterparts. The substitute foods had zero iron and B-complex vitamins.
Conclusions. This study is the first to evaluate the cost and availability of gluten-free foods in different geographical areas of Argentina. This research presents two perspectives; a direct one, with information collected in the field, and a subjective one coming from the opinion of the person with celiac disease.
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Copyright (c) 2023 Andrea González, Maria de La Paz Temprano, Florencia Costa, Mercedes Pico, María Laura Moreno, Emilia Sugai, Edgardo Smecuol, Sonia Niveloni, Roberto Mazure, Horacio Vázquez, Eduardo Mauriño, Julio César Bai
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