title: The gluten-free basic food basket: a problem of availability, cost and nutritional composition.
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.
authors: Laboratory of Gastroenterology, Human Nutrition Department, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.
authors: V
authors: V
authors: Estévez
authors: Laboratory of Gastroenterology, Human Nutrition Department, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.
authors: J
authors: J
authors: Ayala
authors: Laboratory of Gastroenterology, Human Nutrition Department, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.
authors: C
authors: C
authors: Vespa
authors: Laboratory of Gastroenterology, Human Nutrition Department, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.
authors: M
authors: M
authors: Araya
mesh_terms: D002446:Celiac Disease / Q000178:diet therapy*; D002677:Chile; D003365:Costs and Cost Analysis; D055050:Diet, Gluten-Free / Q000191:economics*; D019648:Foods, Specialized; D006801:Humans; D009751:Nutritional Requirements; D009753:Nutritive Value