{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T09:15:32Z","timestamp":1785402932615,"version":"3.56.0"},"reference-count":44,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T00:00:00Z","timestamp":1785369600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The expansion of the gluten-free food market is driven by two distinct factors: medical prescriptions for people with celiac disease, and lifestyle adoption among non-celiac consumers. This study examines how the use of the English term \u201cgluten-free\u201d may influence the cognitive conceptualization of the product compared to the term \u201clibre de gluten\u201d among two groups. Methodologically, the cognitive structure of 240 Mexican consumers (120 with celiac disease and 120 without) was evaluated using social representation theory and the word association technique. Findings reveal that the language used on labels significantly influences the semantic categories evoked. The non-celiac group exhibits an intellectualized and stable representation for both variants, prioritizing health and composition. In contrast, the celiac group experiences a dichotomy: the Spanish version triggers a restrictive reality linked to the consumption experience and economic factors, while Anglicism may shift the perception towards health and aspirational dimensions. It is concluded that the linguistic framework of the labeling operates as a distinct cultural vehicle; Anglicism denotes status for the non-celiac consumer but may evoke an aspirational mechanism that mitigates disease barriers in the celiac patient.<\/jats:p>","DOI":"10.3390\/foods15152686","type":"journal-article","created":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T08:09:42Z","timestamp":1785398982000},"page":"2686","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["\u201cLibre de Gluten\u201d or \u201cGluten-Free\u201d? The Influence of Loanwords on Conceptual Representation"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-9657-7669","authenticated-orcid":false,"given":"Claudia Ariadna","family":"Acero-Ortega","sequence":"first","affiliation":[{"name":"ESDAI, Universidad Panamericana, Augusto Rodin 498, Ciudad de M\u00e9xico 03920, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aurora","family":"Pintor-Jardines","sequence":"additional","affiliation":[{"name":"Departamento de Biotecnologia, Universidad Autonoma Metropolitana Iztapalapa, Av. San Rafael Atlixco 186, Leyes de Reforma 1ra Secc, Iztapalapa, Ciudad de M\u00e9xico 09340, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8176-5907","authenticated-orcid":false,"given":"Oxana","family":"Lazo","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n en Biotecnolog\u00eda Aplicada, Instituto Polit\u00e9cnico Nacional, Carretera Estatal Santa In\u00e9s Texcuexcomac Km 1.5, Tepetitla 90700, Tlaxcala, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8554-5568","authenticated-orcid":false,"given":"Iv\u00e1n","family":"M\u00e9ndez","sequence":"additional","affiliation":[{"name":"MBSense, Jos\u00e9 Mar\u00eda Vertiz 847, B403, Ciudad de M\u00e9xico 03023, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8478-9659","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Remes-Troche","sequence":"additional","affiliation":[{"name":"Laboratorio de Fisiolog\u00eda Digestiva y Motilidad Gastrointestinal, Instituto de Investigaciones M\u00e9dico Biol\u00f3gicas, Universidad Veracruzana, Calle Agust\u00edn de Iturbide, Salvador D\u00edaz Mir\u00f3n, Veracruz 91700, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3183-8370","authenticated-orcid":false,"given":"Sergio Erick","family":"Garc\u00eda-Barr\u00f3n","sequence":"additional","affiliation":[{"name":"ESDAI, Universidad Panamericana, Augusto Rodin 498, Ciudad de M\u00e9xico 03920, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113389","DOI":"10.1016\/j.foodres.2023.113389","article-title":"Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products","volume":"173","author":"Capriles","year":"2023","journal-title":"Food Res. 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