Gluten-Free Foods in Rural Maritime Provinces: Limited Availability, High Price, and Low Iron Content

Publication: Canadian Journal of Dietetic Practice and Research
11 August 2017

Abstract

We investigated the price difference between gluten-free (GF) and gluten-containing (GC) foods available in rural Maritime stores. GF foods and comparable GC items were sampled through random visits to 21 grocery stores in nonurban areas of Nova Scotia, New Brunswick, and Prince Edward Island, Canada. Wilcoxon rank tests were conducted on price per 100 g of product, and on the price relative to iron content; 2226 GF foods (27.2% staple items, defined as breads, cereals, flours, and pastas) and 1625 GC foods were sampled, with an average ± SD of 66 ± 2.7 GF items per store in rural areas and 331 ± 12 in towns. The median price of GF items ($1.76/100 g) was more expensive than GC counterparts ($1.05/100 g) and iron density was approximately 50% less. GF staple foods were priced 5% higher in rural stores than in town stores. Although the variety of GF products available to consumers has improved, higher cost and lower nutrient density remain issues in nonurban Maritime regions. Dietitians working in nonurban areas should consider the relative high price, difficult access, and low iron density of key GF items, and work together with clients to find alternatives and enhance their food literacy.

Résumé

Nous avons examiné la différence de prix entre les aliments sans gluten (SG) et ceux qui en contiennent (AG) dans les magasins de régions rurales des provinces maritimes. Des aliments SG et des articles AG comparables ont été échantillonnés lors de visites aléatoires dans 21 épiceries de régions non urbaines de la Nouvelle-Écosse, du Nouveau-Brunswick et de l’Île-du-Prince-Édouard, au Canada. Le test de rang de Wilcoxon a été effectué pour le prix par 100 g du produit et le prix relativement au contenu en fer; 2226 aliments SG (27,2 % d’articles de base, définis comme étant du pain, des céréales, de la farine et des pâtes) et 1625 aliments AG ont été échantillonnés, avec un écart-type moyen de 66 ± 2,7 articles SG par magasin dans les régions rurales et 331 ± 12 dans les villes. Le prix médian des aliments SG (1,76 $/100 g) était plus élevé que celui des équivalents AG (1,05 $/100 g) et leur densité en fer était inférieure d’environ 50 %. Les aliments de base SG coûtaient 5 % plus cher dans les magasins ruraux que dans ceux se trouvant dans une ville. Quoique les consommateurs aient maintenant accès à une plus grande variété de produits SG, leur prix plus élevé et leur teneur plus faible en nutriments restent préoccupants dans les régions non urbaines des Maritimes. Les diététistes travaillant dans des régions non urbaines devraient tenir compte du prix relativement élevé, de la difficulté d’accès et de la faible teneur en fer des principaux articles SG et travailler avec leurs clients pour trouver des solutions de remplacement et améliorer leur littératie alimentaire.

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Financial support: Financial support from St. Francis Xavier University Research Council Award and Nova Scotia Health Foundation Scotia Scholar Award are kindly acknowledged.
Conflicts of interest: The authors declare that there are no conflicts of interest.

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Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 78Number 4December 2017
Pages: 192 - 196

History

Version of record online: 11 August 2017

Authors

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Jennifer A. Jamieson PhD
Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS
Laura Gougeon PhD, PDt
Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS

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1. Food Environment and Youth Intake May Influence Uptake of Gluten-Free Food Guide Recommendations in Celiac Disease

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