Table 1.

Gluten-Free (GF)-labeled product types, certification, and comparative costs with homologous conventional products (n = 263).

Product type	Quantity	Certified n (%)	Cost ratio GF/CONV Mean (range)	p-value
Breakfast cereals	18	10 (55.5)	2.2 (1.0–5.0)	< 0.0001*
Oats and granola	14	8 (57.1)	3.0 (1.3 – 8.8)	0.0012*
Pasta products	34	23 (67.6)	7.5 (4.1–20)	< 0.0001*
Cookies	32	15 (46.8)	3.0 (1.0–9.3)	< 0.0001*
Grains	9	0	1.9 (1.0–2.8)	0.0005*
Flours	34	6 (17.6)	5.4 (1.0–2.8)	< 0.0001*
Bread, bakery and breading	18	0	4.3 (1.7–9.1)	0.0001*
Sweet and salty snacks	32	14 (43.7)	1.7 (1.1–3.4)	< 0.0001*
Fresh and dried tortilla	15	6 (40)	3.8 (1.0–13)	0.0263*
Sausages	20	2 (10)	1.4 (1.0–2.0)	0.0002*
Milk-type and milk foods	18	5 (27.7)	3.0 (1.0–6.1)	0.0014*
Sauces and dressings	12	3 (25)	2.7 (1.0–6.4)	0.0030*
Others	7	2 (28.5)	3.5 (1.2–9.0)	0.0357*

GF, Gluten free; CONV, Conventional; n, sample size.

^*Paired t-test (costs), p < 0.05 were considered significant.