Celiac disease in Kazakhstan

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Prevalence

The prevalence of celiac disease among children in Kazakhstan was 1:262, the ratio of typical to atypical forms was 1:5. In the work of T.K. Isabekova (2008) noted a high prevalence of celiac disease among children in Almaty. A screening examination of 400 children at risk revealed an increase in the titer of antigliadin antibodies in 21.5% of cases. A study of the prevalence, characteristics of the clinical course and diagnosis, as well as treatment issues of celiac disease among adult residents of Kazakhstan has not previously been conducted.

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Lack of domestic production of gluten-free products

In our country, the incidence of celiac disease is increasing every year; patients consume imported gluten-free products, which are particularly expensive. There is no production of gluten-free products in the country, which affects their pricing. Today, most of the gluten-free product technologies developed in the world belong to the largest companies in America and Europe, such as: Dr.Schaer, Aproten, GLUTANO FARMO - Italy; GULLON - Spain; Bezglutenex, Balviten, Glutenex – Poland; Maddys - USA; Milupa, Hammermühle, СamidaMed – Germany; Taranis - France; Promin, The Bridge - UK.
All their products are protected by patents and are labeled “gluten-free” on the packaging. But, unfortunately, this category of products is very expensive and is not always available to people suffering from celiac disease. And besides, products with appropriate labeling are not produced in our country. On average, the cost of such products is 5-10 times higher than the cost of conventional flour products.

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One of the goals of the public fund:

Emphasizing the problem of the lack of domestic production of gluten-free flour in Kazakhstan.

Resource potential:

Kazakhstan has a sufficient amount of various raw materials, including buckwheat, corn, rice, millet, flax, etc., which can be used to produce gluten-free flour.

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Product manufacturing capabilities:

The creation of domestic gluten-free flour opens up prospects for the production of gluten-free pasta and other products.

Negative effects on patients with celiac disease:

The lack of local gluten-free flour negatively impacts the availability and cost of gluten-free products, particularly for patients diagnosed with Celiac Disease.

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Reduced cost of production:

Local production of gluten-free flour can help reduce prices for gluten-free products, which will ease the financial situation of patients with celiac disease.

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Why are gluten-free foods more expensive than gluten-containing foods?

Gluten-free products target a narrow segment of consumers with dietary restrictions, creating limited demand and therefore higher prices.

The production of gluten-free products requires complex technological processes and strict controls, which increases production costs.

High safety standards require constant monitoring of gluten content, which increases production complexity and cost.

Many manufacturers are investing in dedicated gluten-free manufacturing facilities to avoid gluten cross-contamination

The use of expensive wheat alternatives such as rice and corn increases the cost of raw materials.

Research to create high-quality and delicious gluten-free products requires additional investment, which also affects their cost.

Limited market:

Complex production process:

Strict control gluten free:

Special production facilities:

Expensive wheat substitutes:

Additional research and development:

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For the production of gluten-free products, instead of wheat, rice, corn, and buckwheat are mainly used, and these raw materials are more expensive than wheat.
The price of gluten-free products is determined by several factors: raw materials, quality, production, research, testing, supply and demand.
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