{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T22:41:10Z","timestamp":1788475270585,"version":"build-2803163510"},"reference-count":55,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T00:00:00Z","timestamp":1769990400000},"content-version":"vor","delay-in-days":1,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Coeliac disease requires strict lifelong adherence to a gluten\u2010free diet, although adherence is challenged by the limited availability and higher cost of gluten\u2010free foods. The demand for gluten\u2010free foods has increased over recent years, yet its impact on availability and cost is unknown. This study aims to assess the availability and cost of gluten\u2010free food across diverse retail outlets and compare changes over 11 years.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Replicating the same methodology as our previous study in 2010, the availability and cost of 20 foods (10 wheat\u2010based, 10 everyday foods) were assessed in 30 stores across a diverse range of London boroughs and compared over an 11\u2010year period. For each of the 20 foods, the cost of four products were selected (branded gluten\u2010free, cheapest gluten\u2010free, branded standard, cheapest standard) and compared.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Availability of the 20 foods in 2021 was generally limited, with an average of 7.6 (SD 5.7) gluten\u2010free foods per store (38.2% of foods surveyed). Regular supermarkets in particular saw a reduction in availability over time from 18.0 (SD 2.0) of the 20 foods (90% of foods) available in gluten\u2010free versions in 2010 decreasing to 14.0 (SD 1.4, 70%) in 2021 (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.008). Gluten\u2010free foods were more expensive than gluten\u2010containing counterparts. In terms of secular trends, the 2021 cost generally exceeded inflation\u2010adjusted estimates; however, the ratio between the cost of gluten\u2010free and gluten\u2010containing foods declined over the 11 years.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>Over 11 years in the UK, gluten\u2010free food availability remained limited and more costly. Any impact of sustained limited availability and higher cost on adherence to a gluten\u2010free diet should be addressed and interventions to overcome these issues should be tested.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jhn.70209","type":"journal-article","created":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T11:41:34Z","timestamp":1770032494000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Limited Availability and Higher Cost of Gluten\u2010Free Foods Continue in the United Kingdom: A Comparative Follow\u2010Up Over More Than a Decade"],"prefix":"10.1111","volume":"39","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-7027-6733","authenticated-orcid":false,"given":"Harrison","family":"McInnes","sequence":"first","affiliation":[{"name":"Department of Nutritional Sciences King's College London  London UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lea","family":"Klapan","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences King's College London  London UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Umara","family":"Moore","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences King's College London  London UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaspreet","family":"Singh","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences King's College London  London UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5414-2950","authenticated-orcid":false,"given":"Kevin","family":"Whelan","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences King's College London  London UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,2]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1001\/jamapediatrics.2013.3858"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu15061390"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1053\/j.gastro.2005.02.014"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.3748\/wjg.v16.i15.1828"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.14309\/ajg.0000000000000523"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1038\/ajg.2014.55"},{"issue":"12","key":"e_1_2_12_8_1","article-title":"Impact of a Gluten\u2010Free Diet in Adults With Celiac Disease: Nutritional Deficiencies and Challenges","volume":"16","author":"Ghunaim M.","year":"2024","journal-title":"Cureus"},{"key":"e_1_2_12_9_1","unstructured":"G.Robins A.Akobeng E.Merriken andE.Kirk \u201cA Systematic Literature Review on the Nutritional Adequacy of a Typical Gluten\u2010free Diet With Particular Reference To Iron Calcium Folate and B vitamins \u201d London: Food Standards Agency published January 14 2009 https:\/\/www.food.gov.uk\/sites\/default\/files\/media\/document\/research\u2010report\u2010gluten\u2010free.pdf."},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.4103\/jrms.JRMS_666_18"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu16213636"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1177\/03946320241313426"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.1038\/nrgastro.2015.156"},{"key":"e_1_2_12_14_1","unstructured":"U. 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