The costs of eating gluten-free

Bauner, Christoph; Lavoie, Nathalie

doi:10.1080/13504851.2022.2139799

Cited by 3 publications

(1 citation statement)

References 13 publications

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“…A relevant result presented here is that choosing wrongly among the components of GF-BFB may lead to a significant increase in both the nutritional and social risk of these persons. From another point of view, since persons following GFD without a diagnosis justifying it seem to continuously increase [ 35 , 36 ], they should be advised of the risks that the diet’s nutritional characteristics imply and, consequently, GFD should be advised only to persons that need it as treatment. It is not known what potential long-term effects the nutritional deficiencies described may have on health.…”

Section: Discussionmentioning

confidence: 99%

Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment

Estévez,

Rodríguez,

Schlack

et al. 2024

Nutrients

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Gluten-related disorders are treated with a gluten-free diet. The “basic food basket” (BFB) consists of a list of basic foods consumed by low-income groups in society, including those lowest-cost versions within each food category. To evaluate the cost, availability, and nutritional quality of the BFB and gluten-free BFB (GF-BFB), foods were photographed, registering their cost, availability, and nutritional characteristics, in high quality and mid-range supermarkets, wholesalers, health shops, and corner shops, matching each regular BFB product with a gluten-free equivalent. Of the 1177 potential products, the selection of lowest-cost foods yielded 55 and 47 products (BFB and GF-BFB, respectively). Breads/cereals and drinks showed the highest differences (279% and 146%, respectively) while meats and sausages showed the lowest ones (18.6%). The GF-BFB cost represents 30.1% of the minimum wage, which covers the cost of 5.2 and 3.3 of the BFB and GF-BFB per month, respectively. Availability ranged between 22.7 and 42.4%. Lower availability was associated with poorer nutritional quality in the GF-BFB, which provides 5% less energy, 26% more fat, and 25% less protein than the BFB. Only 47% of gluten-free products declared their “gluten-free” condition. The results strongly suggest that the GF-BFB must be redesigned to be both gluten-free and nutritionally adequate.

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Section: Discussionmentioning

confidence: 99%

Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment

Estévez,

Rodríguez,

Schlack

et al. 2024

Nutrients

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Competing with fad products: erroneous health beliefs and market outcomes

Bauner

Lavoie

2023

European Review of Agricultural Economics

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We study how erroneous nutrition assumptions affect manufacturers’ profits and consumer surplus and how the government could intervene to improve welfare. In our model, two manufacturers produce a conventional product and a fad version misperceived to bring health benefits. We compare the laissez-faire outcome to two outcomes: one without false beliefs and the other with information provision reducing the false belief’s prevalence. We find that false beliefs about the health benefits of fad products lower consumer surplus and total welfare under some conditions. Information provision generally increases total welfare, but, in some situations, this occurs at the expense of consumer surplus.

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Consumer Satisfaction with the Quality and Availability of Gluten-Free Products

Knežević,

Karlović,

Takács

et al. 2024

Sustainability

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The aim of this study is to investigate consumer attitudes toward the quality and availability of gluten-free products. For this purpose, quantitative research was conducted using a questionnaire completed by 107 respondents who consumed gluten-free products. The results of the research showed that most consumers prepared their own meals, paid attention to ingredients, and strictly adhered to a gluten-free diet. About 10% of the respondents declared that they occasionally did not follow a gluten-free diet. Respondents were generally not satisfied with the price and availability of gluten-free products on the market. An additional aggravating circumstance for them when eating out was that restaurants generally do not have a sufficient selection of gluten-free dishes in their daily offer. Although most of them stated that they buy basic, well-known gluten-free products, they want to try new products with different, new flavors. This demand offers food manufacturers the opportunity to capitalize on the rapidly growing gluten-free market by developing creative and sustainable products that not only meet dietary requirements but also exceed consumer expectations. By focusing on innovation and variety, companies can participate in a profitable market while contributing to the growth of a more sustainable economy. The results of this study pointed to consumer preferences that could be used to influence the improvement and development of new gluten-free products, which are on the rise and will have a better nutritional quality and thus had a positive impact on health.

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The costs of eating gluten-free

Cited by 3 publications

References 13 publications

Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment

Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment

Competing with fad products: erroneous health beliefs and market outcomes

Consumer Satisfaction with the Quality and Availability of Gluten-Free Products

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