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Eur J Clin Nutr. 2016 Oct;70(10):1215-1217. doi: 10.1038/ejcn.2016.139. Epub 2016 Aug 10.

The gluten-free basic food basket: a problem of availability, cost and nutritional composition.

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Laboratory of Gastroenterology, Human Nutrition Department, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.


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.

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