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Canadians with celiac disease want Ottawa to help lower grocery prices. The rise in grocery costs has disproportionately affected those with dietary restrictions, such as celiac disease and food allergies. The added expense of gluten-free products, which are essential for those with celiac disease, has led to calls for government support to help manage these increased costs.
The Cost of Celiac Disease
For two decades, Andy Carnovale, a retired school vice-principal from Courtice, east of Toronto, has been living with celiac disease. While gluten-free alternatives have become more palatable over this period, they remain significantly more expensive. Carnovale estimates that he spends an extra $3,000 a year on gluten-free versions of regular household staples.
Celiac disease is an autoimmune condition that affects approximately 350,000 people in Canada. Gluten, a protein found in wheat, rye and barley, causes damage to the small intestine when ingested by those with this disease. In addition, an estimated 7.5% of all Canadians have a food allergy.
Impacts of Rising Food Prices
According to reports from Statistics Canada, the cost of groceries has been rising at a rate higher than overall inflation for years. A recent Consumer Price Index report found that the cost of groceries rose by 3.4% year-over-year as of October, outpacing overall inflation for the ninth straight month. The impact is even more pronounced for those needing specialty diets, who can expect to pay anywhere between 150 to 500% more for gluten-free products.
Push for Government Support
Celiac Canada, along with other associations representing individuals with celiac disease and food allergies, is advocating for Ottawa to provide tangible financial support. The organization has long advocated for a simple refundable tax credit of $1,000 a year for adults with celiac disease and $600 a year for children. Currently, people can claim the price difference between gluten-containing and gluten-free products as a medical expense. However, this process is time-consuming and difficult, with the added risk of being audited and having to provide substantial evidence for expenses.
Food Inequity
Natalie Riediger, an associate professor at the University of Manitoba who researches food equity, explains that gluten-free food is more expensive due to the type of flour used. Wheat flour, which is widely used, is less expensive than alternate flours such as rice, potato, or almond. Additionally, the need to avoid contamination along the supply chain and within production facilities further increases costs for producers.
Despite these challenges, the need for affordable, gluten-free options remains critical. As grocery prices continue to rise, the call for government support to ease the financial burden on those with dietary restrictions is becoming increasingly urgent.
