{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T01:39:47Z","timestamp":1787017187212,"version":"build-2736575974"},"reference-count":28,"publisher":"BMJ","issue":"3","funder":[{"DOI":"10.13039\/501100001275","name":"Coeliac UK","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001275","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["bmj.com"],"crossmark-restriction":true},"short-container-title":["Frontline Gastroenterol"],"accepted":{"date-parts":[[2018,9,23]]},"published-print":{"date-parts":[[2019,7]]},"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Within England the removal of prescribed gluten-free (GF) foods from many Clinical Commissioning Groups has resulted in a greater reliance on commercially available GF food by adults and children with coeliac disease (CD). High cost and limited availability of GF foods are associated with poorer dietary adherence in people with CD.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Aim<\/jats:title>\n                    <jats:p>To assess if the rise in popularity of GF diets globally has improved the cost or availability of cereal-based GF foods over the past 6 years.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Design<\/jats:title>\n                    <jats:p>Observational study where data were collected on cereal-based GF foods from 50 stores and 10 internet retailers. The number of GF foods within each food category and the cost per 100\u2009g of GF and gluten-containing (GC) foods were compared by store type.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>GF food availability has increased in premium stores and online. The majority (82%) of GF food categories were significantly more expensive online compared with regular supermarkets. On average, GF breads were 400% more expensive compared with GC breads (p&lt;0.001); no narrowing in cost difference over time observed. Convenience stores did not stock any GF bread nor GF pasta and only one of the budget supermarkets stocked them, similar to data reported 6 years ago.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>GF food availability has increased, predominately in premium markets. The GF food desert within convenience and budget stores will continue to disproportionately impact poor socioeconomic cohorts, the elderly and physically disabled. A lack of accessibility to GF foods impacts GF dietary adherence, increasing related comorbidities and healthcare costs.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1136\/flgastro-2018-101088","type":"journal-article","created":{"date-parts":[[2018,10,15]],"date-time":"2018-10-15T12:15:19Z","timestamp":1539605719000},"page":"222-228","update-policy":"https:\/\/doi.org\/10.1136\/crossmarkpolicy","source":"Crossref","is-referenced-by-count":33,"title":["Are gluten-free food staples accessible to all patients with coeliac disease?"],"prefix":"10.1136","volume":"10","author":[{"given":"Ozan","family":"Hanci","sequence":"first","affiliation":[{"name":"Department of Paediatrics, Royal Surrey County Hospital, Guildford, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0108-1645","authenticated-orcid":false,"given":"Yvonne M","family":"Jeanes","sequence":"additional","affiliation":[{"name":"Department of Life Sciences, Health Sciences Research Centre, University of Roehampton, London, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"239","published-online":{"date-parts":[[2018,10,15]]},"reference":[{"key":"2025090708114916000_10.3.222.1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(17)31796-8"},{"key":"2025090708114916000_10.3.222.2","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1016\/j.cgh.2017.06.037","article-title":"Global prevalence of celiac disease: systematic review and\u00a0meta-analysis","volume":"16","author":"Singh","year":"2018","journal-title":"Clin Gastroenterol Hepatol"},{"key":"2025090708114916000_10.3.222.3","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1111\/apt.14791","article-title":"Food knowledge and psychological state predict adherence to a gluten-free diet in a survey of 5310 Australians and New Zealanders with coeliac disease","volume":"48","author":"Halmos","year":"2018","journal-title":"Aliment Pharmacol Ther"},{"key":"2025090708114916000_10.3.222.4","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2036.2009.04053.x"},{"key":"2025090708114916000_10.3.222.5","doi-asserted-by":"publisher","DOI":"10.1136\/gutjnl-2013-306578"},{"key":"2025090708114916000_10.3.222.6","unstructured":"Financial Times, 2017. Terazobo (2017) Healthy appetite drive jump in sales of gluten-free foods https:\/\/www.ft.com\/content\/4ec0f2f2-2c0a-11e7-9ec8-168383da43b7."},{"key":"2025090708114916000_10.3.222.7","doi-asserted-by":"crossref","first-page":"1716","DOI":"10.1001\/jamainternmed.2016.5254","article-title":"Time trends in the prevalence of celiac disease and gluten-free diet in the us population: results from the national health and nutrition examination surveys 2009-2014","volume":"176","author":"Kim","year":"2016","journal-title":"JAMA Intern Med"},{"key":"2025090708114916000_10.3.222.8","unstructured":"NHS Clinical Commissioners response, 2017. Department of health consultation on the availability of gluten free foods on prescription in primary care https:\/\/www.nhscc.org\/consultation\/dh-gluten-free-foods\/."},{"key":"2025090708114916000_10.3.222.9","unstructured":"National Institute of Clinical Excellence, 2015. Coeliac disease: recognition, assessment Coeliac disease: recognition, assessment and management and management https:\/\/www.nice.org.uk\/guidance\/ng20\/resources\/coeliac-disease-recognition-assessment-and-management-pdf-1837325178565."},{"key":"2025090708114916000_10.3.222.10","unstructured":"Department of Health and Social Care, 2018. 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Caraher M Significance of difference access routes for gluten free bread and implications for people with coeliac disease: Coeliac UK conference, 2017. https:\/\/www.coeliac.org.uk\/.\/coeliac-uk-research-conference-brochure-final.pdf."},{"key":"2025090708114916000_10.3.222.25","doi-asserted-by":"crossref","DOI":"10.3390\/nu9070705","article-title":"Adherence to a gluten free diet is associated with receiving gluten free foods on prescription and understanding food labelling","volume":"9","author":"Muhammad","year":"2017","journal-title":"Nutrients"},{"key":"2025090708114916000_10.3.222.26","doi-asserted-by":"crossref","DOI":"10.1136\/bmjopen-2017-021312","article-title":"Trends, geographical variation and factors associated with prescribing of gluten-free foods in English primary care: a cross-sectional study","volume":"8","author":"Walker","year":"2018","journal-title":"BMJ Open"},{"key":"2025090708114916000_10.3.222.27","unstructured":"Violato M , Gray A . 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