Resource economics professors Christoph Bauner and Nathalie Lavoie publish the article “The Costs of Eating Gluten Free” in Applied Economics Letters. You can view the article here.

They studied the price and nutritional composition of gluten-free products in comparison with gluten-containing items and conclude that unless gluten-free products are medically prescribed, consumers should carefully weigh all product characteristics when choosing between gluten-free and gluten-containing versions of the same product.

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