The gluten-free basic food basket: a problem of availability, cost and nutritional composition
The gluten-free basic food basket: a problem of availability, cost and nutritional composition
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DOI：
10.1038/ejcn.2016.139
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发表时间：
2016-10-01
影响因子：
4.7
通讯作者：
Araya, M.
中科院分区：
文献类型：
--
作者：
Estevez, V.;Ayala, J.;Araya, M.
基本食物篮由现有的较经济产品组成，由较不富裕的国家用来确定最低每日食物消费量，以满足较不富裕的个人的营养需求。没有关于依赖BFB的群体的信息，此外还遵循无麸质饮食（GF/BFB）。测定了GF/BFB的可得性、成本、主要成分和营养成分。在首都社会优先事项列表中排名第一的地区收集数据，将BFB成分与无麸质等同物（GF/BFB）相匹配。GF/BFB的特点是可用性低42%，成本高出三倍（面包高出500%），蛋白质含量低69%，没有强化，使依赖GF/BFB的乳糜泻患者面临营养风险。结果引发了人们对GF/BFB鼓励乳糜泻患者依从性、维持足够营养状况和生活质量的能力的担忧。
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.