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<p>In Canada there is evidence of the lower nutrient content and higher cost of gluten-free (GF) foods, along with insufficient medical expense coverage for those requiring a GF diet. The aims of this study were to update estimates of the difference in price and iron content of GF versus gluten-containing (GC) staple foods across Canada and to compare price and iron content differences over time with previous market surveys in Canada. Twelve stores were randomly selected across Canadian provinces with the same online grocery retailers. Non-sale price, weight and iron content were collected for 581 GF and 581 comparator staple products (bread, cereal, pasta, flour). Data were extracted from previous market surveys to compare price and iron per 100&#xa0;g over time (two-way ANOVA). GF staples ($1.58/100&#xa0;g) were 114% more expensive than GC alternatives ($0.74/100&#xa0;g) in Canada across three studies from 2014 to 2024 (<i>P</i> &lt; 0.0001). In 2024, GF flour, bread, pasta, and cereal were 597, 190, 66, and 54% more expensive than GC alternatives. Overall, GC cereal, bread and pasta had 387, 229 and 137% more iron content than comparative GF products across three surveys (<i>P</i> &lt; 0.0001), while GF and GC flours had similar iron content. Only 5% of GF staples were fortified with iron compared to 46% of GC staples in 2024. Most GF staples are lower in iron content and remain more than twice as expensive as GC counterparts in Canada. Strategies to address the affordability of a nutritious GF diet for those who medically require it are needed.</p>

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The Price of Canadian Gluten-Free Staple Foods Remains More than Double and Iron Content Less than Half of Standard Foods in 2024

  • 期刊论文

  • 发表日期：

    2025年6月23日

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  • Jennifer A. Jamieson,
  • Heather Blewett

摘要

In Canada there is evidence of the lower nutrient content and higher cost of gluten-free (GF) foods, along with insufficient medical expense coverage for those requiring a GF diet. The aims of this study were to update estimates of the difference in price and iron content of GF versus gluten-containing (GC) staple foods across Canada and to compare price and iron content differences over time with previous market surveys in Canada. Twelve stores were randomly selected across Canadian provinces with the same online grocery retailers. Non-sale price, weight and iron content were collected for 581 GF and 581 comparator staple products (bread, cereal, pasta, flour). Data were extracted from previous market surveys to compare price and iron per 100 g over time (two-way ANOVA). GF staples ($1.58/100 g) were 114% more expensive than GC alternatives ($0.74/100 g) in Canada across three studies from 2014 to 2024 (P < 0.0001). In 2024, GF flour, bread, pasta, and cereal were 597, 190, 66, and 54% more expensive than GC alternatives. Overall, GC cereal, bread and pasta had 387, 229 and 137% more iron content than comparative GF products across three surveys (P < 0.0001), while GF and GC flours had similar iron content. Only 5% of GF staples were fortified with iron compared to 46% of GC staples in 2024. Most GF staples are lower in iron content and remain more than twice as expensive as GC counterparts in Canada. Strategies to address the affordability of a nutritious GF diet for those who medically require it are needed.