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The cost of being gluten-free: a hedonic pricing analysis of food products for celiac patients

Author

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  • Laia Soler

    (University of Lausanne)

  • Nicolas Borzykowski

    (University of Applied Sciences Western Switzerland in Business Administration (HEG-GE))

Abstract

Background The gluten-free diet (GFD) has gained interest in recent years. While evidence showing that the GFD has a positive impact on everybody's health is weak, people with specific gluten-related disorders may benefit from it. As the only available treatment for celiac disease, the GDF can however not be followed without any additional cost. Method To measure it, we collected a rich database of gluten-free and gluten-containing products on the Swiss retail market. Using a hedonic pricing method, we disentangled the price of these products and estimated the gluten-free premium. Results We show that gluten-free products are on average 79% more expensive than regular products, which leads to an annual food-budget increase of CHF 421 (approx. the same in USD) (+ 77%) per patient. Conclusion These results highlight the need to reflect on the social policies accompanying celiac disease in Switzerland, as there is currently no support from the disability or health insurance for these patients.

Suggested Citation

  • Laia Soler & Nicolas Borzykowski, 2025. "The cost of being gluten-free: a hedonic pricing analysis of food products for celiac patients," Health Economics Review, Springer, vol. 15(1), pages 1-12, December.
    • Handle: RePEc:spr:hecrev:v:15:y:2025:i:1:d:10.1186_s13561-025-00677-w
    DOI: 10.1186/s13561-025-00677-w
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    JEL classification:

    • I18 - Health, Education, and Welfare - - Health - - - Government Policy; Regulation; Public Health
    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy

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