Doença Celíaca no município de São Paulo: a disponibilidade de um mercado específico

Abstract

Celiac Disease is a genetic enteropathy characterized by permanent intolerance to gluten. Specific and restrictive, gluten-free diet may present a growing demand for products such as breads, pasta, sausages and beverages with special formulations. Whereas no similar studies were found in the literature, the aims of this investigation were to identify the repertoire of gluten-free products available in the market of São Paulo and to estimate the cost difference between a diet consisting of conventional products and other with gluten-free products. Characterized as an exploratory qualitative and quantitative study, it was based on market research. Visits were made to specialty stores in areas of higher population density and/or that concentrate the largest number of establishments in São Paulo. Interviews were carried out with members of associations, universities, hospitals or research and treatment centers of celiac disease. The interview was semi-structured with open questions approaching aspects of the market of gluten-free products and celiac disease. Data analysis was obtained by calculating the percentage difference between the products found and formulated diets. The gluten-free diet represents a significant impact on the cost of food, especially when it contains products such as pasta and flour. In São Paulo, a diet with gluten-free products can be approximately 44% more expensive than a diet with conventional products.

Rotulagem para alergênicos: uma avaliação dos rótulos comercializados com presença ou ausência de glúten e seus riscos inerentes a saúde dos celíacos no Brasil

“…O glúten está presente na farinha (a de trigo é a mais rica), massas, pizzas, bolos, pães, biscoitos, cerveja, uísque, vodca e alguns doces. Para a substituição do glúten podem ser utilizadas as farinhas do arroz e do milho, além do polvilho e da fécula da mandioca (Morais et al, 2014;Kamioka et al, 2013).…”

Pesquisa sobre a Intolerância, Diagnóstico e Alternativas para os Pacientes com Intolerância ao Glúten

“…A incapacidade de absorver partes do glúten pode ser devida a um componente genético ou pode ser adquirida em qualquer fase da vida. A intolerância pode ainda se manifestar após a ingestão de alimentos que contém este elemento, ou em casos assintomáticos, em que mesmo com a ausência dos sintomas, o intestino sofre agressões pela ingestão ao glúten (KAMIOKA; DOMENE; STEDEFELDT, 2013;MORAES et al, 2010).…”