Cost and Availability of Gluten‐Free Food Products in Northwestern México

• DOI: 10.1096/fasebj.29.1_supplement.903.9
• Publication Date: 2021-06-21T16:54:04Z
• Authors: Mayra Arias‐Gastélum; Francisco Cabrera...; Marianela Delgado...; Marcela Vergara‐J...; Javier Magaña‐Gómez; Dalia Magaña‐Ordo...; Noe Ontiveros
• Keywords: Food Products

Objective To evaluate the availability and cost of gluten‐free food products (GFP) in Northwestern México. Methods A Mexican market basket wheat‐containing was created based on data from National Council for Evaluation Social Development Policy (CONEVAL). The GFP their wheat counterparts were recorded 2 border 3 non‐border cities total 26 supermarkets health stores included. Products grouped into 17 categories. Availability defined as proportion categories found each city. Cost calculated per 100 grams or 10 mL product. Mann‐Whitney T test used statistical comparisons. Results 101 among all stores. Product ranged 47% to 100% cities. most common cereal bars (n=19) pastas (n=14) cities, (cereal n= 10, 11). store fluctuates between 6‐59% 8 health‐food 0‐47% 5 out 6 supermarkets. One supermarket had 88% availability. Overall, more expensive than wheat‐based (P < .05) pasta highest price difference (up ten fold). Conclusion In Mexico, there is low GFP, these are counterparts. This represents a challenge individuals need follow gluten free diet. Supported by PROFAPI 2013/009.