Münir Anıl, faculty member in the Department of Food Engineering at the Faculty of Engineering of Ondokuz Mayıs University (OMU), stated that gluten-free nutrition has become a trend in recent years and warned that adopting such a diet without a medical diagnosis may lead over time to deficiencies in certain vitamins, minerals, and nutrients.

Prof. Dr. Münir Anıl noted that gluten-free diets have increasingly become fashionable and cautioned that this trend may result in serious health issues. He explained that the majority of individuals who must follow a gluten-free diet are patients with celiac disease. “Gluten-free nutrition is also required in fibromyalgia, certain intestinal syndromes, some cases within the autism spectrum, certain forms of Hashimoto’s disease, gluten allergies, and a number of unexplained special conditions. However, recently we have begun to hear from people who want to eat gluten-free simply because it is fashionable or trendy. Gluten is a protein found in wheat and must not be consumed by individuals with a diagnosed condition, as it causes discomfort and health problems,” he said.

“Following a gluten-free diet without diagnosis may cause problems later”

Emphasizing that he has been conducting scientific research on gluten-free nutrition for approximately 15 years, Prof. Dr. Anıl drew attention to the risks of uninformed dietary choices. “Even 20 milligrams of gluten can cause significant distress in individuals who require a gluten-free diet and may worsen their condition. Yet some people who wish to diet say ‘I am eating gluten-free’ and turn this into a trend. This is a very problematic situation. If a gluten-free diet is followed without any medical diagnosis, certain vitamins, minerals, and nutritional components cannot be obtained from foods. Over the long term, this can harm health,” he stated. Prof. Dr. Anıl added that the opening of a private gluten-free cafeteria in Atakum, Samsun, as well as the gluten-free café established by the metropolitan municipality, are important and positive developments for individuals with medical diagnoses.

Scientific studies continue for diagnosed individuals

Referring to ongoing work on gluten-free product development, Prof. Dr. Anıl said, “Science does not stand still. We developed two different tarhana products from certain legumes and corn flour. Achieving the same taste in gluten-free products is difficult, but we have developed options with comparable or even superior qualities in a scientific setting. We have also produced gluten-free chips specifically for children and obtained a product with high functional properties. To meet sweet cravings, we are working on a fava-bean-based confectionery. We have completed a master’s thesis on this product and are currently at the patent stage. We will offer nine different varieties of this confectionery for the benefit of these patients,” he concluded.