{"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":1788475270864,"version":"build-2803163510"},"reference-count":37,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2024,3,19]],"date-time":"2024-03-19T00:00:00Z","timestamp":1710806400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Gluten-related disorders are treated with a gluten-free diet. The \u201cbasic food basket\u201d (BFB) consists of a list of basic foods consumed by low-income groups in society, including those lowest-cost versions within each food category. To evaluate the cost, availability, and nutritional quality of the BFB and gluten-free BFB (GF-BFB), foods were photographed, registering their cost, availability, and nutritional characteristics, in high quality and mid-range supermarkets, wholesalers, health shops, and corner shops, matching each regular BFB product with a gluten-free equivalent. Of the 1177 potential products, the selection of lowest-cost foods yielded 55 and 47 products (BFB and GF-BFB, respectively). Breads\/cereals and drinks showed the highest differences (279% and 146%, respectively) while meats and sausages showed the lowest ones (18.6%). The GF-BFB cost represents 30.1% of the minimum wage, which covers the cost of 5.2 and 3.3 of the BFB and GF-BFB per month, respectively. Availability ranged between 22.7 and 42.4%. Lower availability was associated with poorer nutritional quality in the GF-BFB, which provides 5% less energy, 26% more fat, and 25% less protein than the BFB. Only 47% of gluten-free products declared their \u201cgluten-free\u201d condition. The results strongly suggest that the GF-BFB must be redesigned to be both gluten-free and nutritionally adequate.<\/jats:p>","DOI":"10.3390\/nu16060885","type":"journal-article","created":{"date-parts":[[2024,3,19]],"date-time":"2024-03-19T09:39:31Z","timestamp":1710841171000},"page":"885","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment"],"prefix":"10.3390","volume":"16","author":[{"given":"Virginia","family":"Est\u00e9vez","sequence":"first","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan Manuel","family":"Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"P\u00eda","family":"Schlack","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pedro","family":"Navarrete","sequence":"additional","affiliation":[{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3759-2121","authenticated-orcid":false,"given":"Karla A.","family":"Bascu\u00f1\u00e1n","sequence":"additional","affiliation":[{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"},{"name":"Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8380453, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Victoria","family":"N\u00fa\u00f1ez","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Camila","family":"Oyarce","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Catalina","family":"Flores","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jimena","family":"Ayala","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Magdalena","family":"Araya","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Corporaci\u00f3n de Apoyo al Cel\u00edaco (COACEL), Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"507","DOI":"10.14309\/ajg.0000000000000523","article-title":"Incidence of Celiac Disease Is Increasing Over Time: A Systematic Review and Meta-Analysis","volume":"115","author":"King","year":"2020","journal-title":"Am. 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