TD-April-Feature
Today’s CPE tables 1 & 2
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Table 1 |
Percentage Responses |
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|
2005 study (n = 783) |
2006 study (n = 2,161) |
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|
1.
Gluten sensitivity diagnosis: A. Celiac disease (CD)
[biopsy-proven] B. Dermatitis herpetiformis (DH)
[biopsy-proven] C. Gluten intolerance* D. Other |
67.5 2.6 18.5 11.5 |
65.4 2.5
20.1 11.9 |
|
2. Respondent profile: A. Male B. Female C. Primary purchaser of gluten-free (GF) purchases D. Primary decision maker of GF products purchased/used E. Primary cook F. U.S. resident |
13.7 85.8 85.9 85.4 78.8 93.8 |
16.4 83.3 79.2 77.1 72.2 86.3 |
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*Gluten
intolerance is defined as those not biopsy-proven CD or DH. |
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Table 2. Factors Impacting Consumer Buying Habits |
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|
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Percent Reporting as Important in Decisions |
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Nutritional Content Type of grains used Glycemic index Nutritional composition Fiber Fat Carbohydrate content Total calories per serving Enrichment High omega fatty acids |
45 11 28 14 28 16 25 15 13 |
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Certification Claims Gluten-free (GF) certification Organic Kosher Natural |
66 10 3 15 |
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General U.S. manufacturer Manufacturer’s knowledge of GF Baking characteristics Number of servings Shelf-life |
9 30 51 12 23 |
