Price and availability of sugar-free, sugar-reduced and low glycemic index cereal products in northwestern méxico

J.G. Arámburo-Gálvez, N. Ontiveros, M.J. Vergara-Jiménez, D. Magaña-Ordorica, M.H. Gracia-Valenzuela, F. Cabrera-Chávez

Research output: Contribution to journalArticlepeer-review

Abstract

Sugar-free (SF), sugar-reduced (SR), or low-glycemic-index (low GI) cereal products could be helpful for the dietary treatment of disorders related to glucose homeostasis. However, access and economic aspects are barriers that could hamper their consumption. Thus, the availability and price of such cereal products were evaluated in Northwestern México. The products were categorized in 10 groups. The data were collected in five cities by store visitation (from November 2015 to April 2016). The availability in specialized stores and supermarkets was expressed as availability rates based on the total number of products. The price of the SF, SR, and low GI products were compared with their conventional counterparts. Availability rates were higher in supermarkets than in specialized stores by product numbers (14.29% versus 3.76%, respectively; p < 0.001) and by product categories (53.57% versus 26.92%, respectively; p < 0.001). Five categories of products labeled as SF, SR, and low GI (oats, cookies and crackers, flours, snacks, and tostadas/totopos) had higher prices than their conventional counterparts (p < 0.05). In conclusion, in Northwestern Mexico, the availability of SF, SR, and low GI cereal-based foods is relatively low, and these foods are more expensive than their conventional counterparts.

Original languageEnglish
Article number1591
JournalInternational Journal of Environmental Research and Public Health
Volume14
Issue number12
DOIs
StatePublished - 2017

Bibliographical note

Publisher Copyright:
© 2017 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Cereal-based foods
  • Sugar-free
  • Sugar-reduced

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