The gluten-free basic food basket: a problem of availability, cost and nutritional composition
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 add...
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| Veröffentlicht in: | European journal of clinical nutrition 2016-10, Vol.70 (10), p.1215-1217 |
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| creator | Estévez, V Ayala, J Vespa, C Araya, M |
| description | 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. |
| doi_str_mv | 10.1038/ejcn.2016.139 |
| format | Article |
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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. 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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.</description><subject>692/699</subject><subject>692/699/249/1313/1357</subject><subject>Availability</subject><subject>Celiac disease</subject><subject>Celiac Disease - diet therapy</subject><subject>Chile</subject><subject>Clinical Nutrition</subject><subject>Composition</subject><subject>Costs</subject><subject>Costs and Cost Analysis</subject><subject>Diet therapy</subject><subject>Diet, Gluten-Free - economics</subject><subject>Epidemiology</subject><subject>Food</subject><subject>Food composition</subject><subject>Food consumption</subject><subject>Foods, Specialized</subject><subject>Gluten</subject><subject>Humans</subject><subject>Internal Medicine</subject><subject>Medicine</subject><subject>Medicine & Public Health</subject><subject>Metabolic Diseases</subject><subject>Nutrient content</subject><subject>Nutrition</subject><subject>Nutritional Requirements</subject><subject>Nutritional status</subject><subject>Nutritive Value</subject><subject>Product/Service Evaluations</subject><subject>Public Health</subject><subject>Quality of life</subject><subject>Requirements</subject><subject>short-communication</subject><issn>0954-3007</issn><issn>1476-5640</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqNkk2PFCEQhonRuOPq0avpxMR4sEc-Gmi8bTZ-JZt4Wa8SuruYYaRhhG6T_ffSuuqsmUwMB6B46qUoXoSeErwmmLWvYdeHNcVErAlT99CKNFLUXDT4PlphxZuaYSzP0KOcdxiXQ0kfojMqOZZY0hX6cr2FauPnCUJtE0DVmez6ysY4LMuvML2pTLVPsfMwVtFW5rtx3nTOu-nmVdXHPFUmDFWYp-QmF4PxJTjuY_65e4weWOMzPLmdz9Hnd2-vLz_UV5_ef7y8uKp7wflUs67jShpDueqwtB0D0g2D6DvR0EZSSy2QgQxSAmuYVapEKVDSc0YIVaxl5-jlL91S6bcZ8qRHl3vw3gSIc9akZZxxrjD9D5RKRVsiF9Xn_6C7OKfyxKxpqUxwzFt1iipavG3bhh9obYwH7YKNUzL9crW-KEJYMC7lSaoprcJKCF6o-gi1gQDJ-BjAuhK-w6-P8GUMMLr-aMKLg4QtGD9tcywuKV-a79Z7EjxScp9izgms3ic3mnSjCdaLkfViZL0YWRcjF_7ZbVPnboThD_3buX_flMtR2EA66PpRxR9ubvau</recordid><startdate>20161001</startdate><enddate>20161001</enddate><creator>Estévez, V</creator><creator>Ayala, J</creator><creator>Vespa, C</creator><creator>Araya, M</creator><general>Nature Publishing Group UK</general><general>Nature Publishing Group</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RV</scope><scope>7TK</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AN0</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M7P</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope></search><sort><creationdate>20161001</creationdate><title>The gluten-free basic food basket: a problem of availability, cost and nutritional composition</title><author>Estévez, V ; Ayala, J ; Vespa, C ; Araya, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c655t-3bb597aa259b07fb3e1bdd6cb642472f2fe1d1d77e343f994242e21c531129383</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>692/699</topic><topic>692/699/249/1313/1357</topic><topic>Availability</topic><topic>Celiac disease</topic><topic>Celiac Disease - diet therapy</topic><topic>Chile</topic><topic>Clinical Nutrition</topic><topic>Composition</topic><topic>Costs</topic><topic>Costs and Cost Analysis</topic><topic>Diet therapy</topic><topic>Diet, Gluten-Free - economics</topic><topic>Epidemiology</topic><topic>Food</topic><topic>Food composition</topic><topic>Food consumption</topic><topic>Foods, Specialized</topic><topic>Gluten</topic><topic>Humans</topic><topic>Internal Medicine</topic><topic>Medicine</topic><topic>Medicine & Public Health</topic><topic>Metabolic Diseases</topic><topic>Nutrient content</topic><topic>Nutrition</topic><topic>Nutritional Requirements</topic><topic>Nutritional status</topic><topic>Nutritive Value</topic><topic>Product/Service Evaluations</topic><topic>Public Health</topic><topic>Quality of life</topic><topic>Requirements</topic><topic>short-communication</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Estévez, V</creatorcontrib><creatorcontrib>Ayala, J</creatorcontrib><creatorcontrib>Vespa, C</creatorcontrib><creatorcontrib>Araya, M</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Nursing & Allied Health Database</collection><collection>Neurosciences Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>British Nursing Database</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Biological Science Database</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>European journal of clinical nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Estévez, V</au><au>Ayala, J</au><au>Vespa, C</au><au>Araya, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The gluten-free basic food basket: a problem of availability, cost and nutritional composition</atitle><jtitle>European journal of clinical nutrition</jtitle><stitle>Eur J Clin Nutr</stitle><addtitle>Eur J Clin Nutr</addtitle><date>2016-10-01</date><risdate>2016</risdate><volume>70</volume><issue>10</issue><spage>1215</spage><epage>1217</epage><pages>1215-1217</pages><issn>0954-3007</issn><eissn>1476-5640</eissn><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.</abstract><cop>London</cop><pub>Nature Publishing Group UK</pub><pmid>27507072</pmid><doi>10.1038/ejcn.2016.139</doi><tpages>3</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | 692/699 692/699/249/1313/1357 Availability Celiac disease Celiac Disease - diet therapy Chile Clinical Nutrition Composition Costs Costs and Cost Analysis Diet therapy Diet, Gluten-Free - economics Epidemiology Food Food composition Food consumption Foods, Specialized Gluten Humans Internal Medicine Medicine Medicine & Public Health Metabolic Diseases Nutrient content Nutrition Nutritional Requirements Nutritional status Nutritive Value Product/Service Evaluations Public Health Quality of life Requirements short-communication |
| title | The gluten-free basic food basket: a problem of availability, cost and nutritional composition |
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