A study published in Foods examined how the terms “libre de gluten” and “gluten-free” influence the conceptual representation of these products.
Researchers evaluated 240 Mexican consumers: 120 people with celiac disease and 120 non-celiac consumers who purchased gluten-free products.
Among participants with celiac disease, the Spanish term was linked to consumption experience, restriction, and economic factors, while the English loanword shifted perception toward health and aspirational dimensions.
The findings show that label language can act as a cultural vehicle and alter product interpretation according to the consumer’s clinical and social experience.
Source: Foods – MDPI