Price and Availability of Sugar-Free, Sugar-Reduced and Low Glycemic Index Cereal Products in Northwestern México

Jesús G. Arámburo-Gálvez, Noé Ontiveros, Marcela J. Vergara-Jiménez, Dalia Magaña-Ordorica, Martina H. Gracia-Valenzuela and Francisco Cabrera-Chávez
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Jesús G. Arámburo-Gálvez: Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico
Noé Ontiveros: Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico
Marcela J. Vergara-Jiménez: Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico
Dalia Magaña-Ordorica: Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico
Martina H. Gracia-Valenzuela: Instituto Tecnológico del Valle del Yaqui, Block 611, 82276 Bácum, Valle del Yaqui, Sonora, Mexico
Francisco Cabrera-Chávez: Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico

IJERPH, 2017, vol. 14, issue 12, 1-5

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.

Keywords: cereal-based foods; sugar-free; sugar-reduced (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2017
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