La dieta sin gluten y los alimentos libres de gluten / Gluten-free diet and gluten-free foods

ABSTRACT

The gluten-free foods global market has significantly grown during the last decade. Gluten-free diet represents the treatment for celiac disease, non-celiac gluten sensitivity and wheat allergy Another group of persons that follows gluten-free diet has emerged, perceiving this diet as healthier feeding habit. It is especially this latter group that has increased to such an extent that they modified the market of gluten-free foods, improving availability of these products. However, because their demands and requirements are different, gluten content control of many of the currently existing local gluten-free foods is unsatisfactory We present the information available on these issues, emphasizing the few local data available, which refer to school-age snacks and the "Basic Food Basket", with and without gluten. Local studies show that gluten-free snacks for school-age children and the gluten-free Basic Food Basket are less available, their cost is higher and less than 8% meet FAO/WHO nutritional recommendations.

RESUMEN

El mercado global de los productos sin gluten ha tenido un aumento sin precedente en la última década. La dieta sin gluten constituye el tratamiento de la enfermedad celíaca, la sensibilidad no-celíaca al gluten y de la alergia al trigo. Recientemente ha aparecido otro grupo de personas que elimina el gluten por considerarlo una opción de alimentación más saludable. Es especialmente este último grupo que ha logrado mejorar el mercado de alimentos sin gluten, pero sus requerimientos son distintos, por lo que parte del aumento del mercado ha sido en base de productos sin control adecuado de su contenido de gluten. Analizamos la información existente, poniendo énfasis en los datos nacionales recientemente obtenidos acerca de las colaciones escolares y la Canasta Básica Familiar sin gluten. En ambos casos la disponibilidad de productos equivalentes sin gluten es menor, el costo tres o más veces mayor y menos del 8% de ellos cumplen las recomendaciones nutricionales de la FAO/OMS.