Table 1.
Percentage of stores stocking gluten-free (GF) foods and median number of GF products available in each store
| Supermarkets | Convenience | Health food | Online | |||||||||
| Gluten free food categories | Premium | %* | Regular | %* | Budget | %* | Stores3 | %* | stores | %* | stores | %* |
| All bread loaves | 12.0 (10.8–12.5)† ‡ |
100 | 7.0 (5.5–8.3)† § ¶ |
100 | 0.0 (0.0–0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 2.0 (0.0–2.0)‡ § ‡‡ |
60 | 13.5 (7.3–16.8)¶ ‡‡ |
100 |
| White bread loaf | 4.0 (3.8–4.0)‡ |
100 | 3.5 (3.0–4.0)§ ¶ |
100 | 0.0 (0.0-0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 1.0 (0.0–1.0)‡ § ‡‡ |
60 | 5.0 (3.8–8.3)¶ ‡‡ |
100 |
| Brown bread loaf | 8.0 (7.0–8.5)† ‡ |
100 | 3.5 (2.5–4.5)† § ¶ |
100 | 0.0 (0.0-0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 1.0 (0.0–1.0)‡ § ‡‡ |
60 | 7.5 (3.5–10.3)e f |
100 |
| White Bread rolls | 1.0 (1.0–1.0)‡ §§ |
100 | 1.0 (1.0–2.0)§ ¶ |
100 | 0.0 (0.0-0.0)** |
0 | 0.0 (0.0-0.0)†† |
0 | 1.0 (0.0–1.0)‡ § ‡‡ |
60 | 3.0 (1.0–5.0)§§ ¶ ‡‡ |
100 |
| Brown bread rolls | 1.0 (1.0-1.0)§§ |
90 | 1.0 (1.0–1.0)§ ¶ |
100 | 0.0 (0.0-0.0)** |
0 | 0.0 (0.0-0.0)†† |
0 | 1.0 (0.0–1.0)§ ‡‡ |
60 | 1.0 (1.0–3.0)§§ ¶ ‡‡ |
100 |
| Flaked breakfast cereal | 2.0 (0.8–3.0)‡ §§ |
80 | 4.0 (1.0–5.5)§ ¶ |
100 | 0.0 (0.0–0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 1.0 (1.0–1.8)¶ ‡‡ |
100 | 8.0 (3.8-12.5)§§ ‡‡ |
100 |
| Cereal bars | 3.0 (0.0–6.0) † §§ |
50 | 7.5 (4.0–13.5)† § |
100 | 0.0 (0.0-0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 7.5 (0.0–9.3) |
70 | 14.5 (3.5-65.8)§§ |
90 |
| Pasta | 3.5 (2.0-4.0)§§ |
100 | 4.5 (3.0–6.0)¶ |
100 | 0.0 (0.0-0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 4.0 (3.8-8.0)‡‡ |
100 | 15.5 (12.0–68.0)§§ ¶ ‡‡ |
100 |
| Plain flour | 1.0 (1.0–1.0)† §§ |
100 | 2.0 (1.8–3.0)† |
100 | 0.0 (0.0-0.0)** |
0 | 0.0 (0.0-0.0)†† |
0 | 0.5 (0.0–2.8) |
50 | 2.5 (2.0-3.3)§§ |
100 |
| Crackers/crispbreads | 8.5 (6.5–13.0) |
100 | 11.5 (9.5–14.3) |
100 | 0.0 (0.0-0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 11.5 (7.8–13.3) |
100 | 27.0 (9.3–56.5) |
100 |
| Sweet biscuits | 7.0 (4.0–13.0)† §§ |
100 | 16.0 (11.5–25.0)† |
100 | 0.0 (0.0-0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 9.0 (0.0–10.3)§ ‡‡ |
70 | 26.5 (14.5-53.5)§§ ‡‡ |
100 |
| Whole sponge cake | 1.5 (0.0–4.0)‡ |
50 | 2.5 (2.0–4.0)§ ¶ |
100 | 0.0 (0.0–0.0)¶¶ |
0 | 0.0 (0.0–0.0)¶¶ |
0 | 0.0 (0.0–0.0)‡ § ‡‡ |
10 | 1.0 (0.0–2.0)¶ ‡‡ |
70 |
| Sandwich/wrap | 0.0 (0.0–0.0) |
0 | 0.0 (0.0–0.3) |
20 | 0.0 (0.0–0.0) |
0 | 0.0 (0.0–0.0) |
0 | 0.0 (0.0–0.0) |
0 | 0.0 (0.0–0.0) |
0 |
| GF Oats | 1.5 (1.0-2.0)§§ |
100 | 0.5 (0.0–2.0)¶ |
50 | 0.0 (0.0-0.0)** |
10 | 0.0 (0.0-0.0)†† |
0 | 0.5 (0.0-2.3)‡‡ |
50 | 3.0 (2.5–14.3)§§ ¶ ‡‡ |
90 |
Values presented as median number of GF products available within each store type (and IQR),
*percentage of stores stocking the GF food item. Data is non-parametric; Kruskal-Wallis analysis undertaken to determine difference between store types; a significant difference between groups was observed for all food categories (P<0.05), except sandwich/wrap category. Mann Whitney tests were utilised to compare difference between store types. Significant difference (P<0.05) between
†premium and regular supermarkets,
‡premium and health food stores,
§regular supermarkets and health food stores,
¶regular supermarkets and online stores,
**Significant difference between budget supermarkets and health food stores, premium, regular supermarkets and online stores.
††Significant difference between convenience stores and health food stores, premium and regular supermarkets and online stores.
‡‡health food stores and online stores.
§§premium and online stores,
¶¶Significant difference between budget supermarkets and convenience stores with premium and regular supermarkets and online stores.