Fry L, et al. – The nutrient composition and cost of gluten–free (GF) and gluten–containing (regular) foods were compared across 10 food categories in the UK. The physicians revealed that variations existed in the nutritional composition of GF and regular food. Except for those who required a GF diet for medically diagnosed conditions, GF food was unlikely to offer healthier alternatives to regular foods. It was correlated with higher costs.