Balikpapan - Amid the rising popularity of healthy lifestyles, the term “gluten-free” has become increasingly common  appearing on product packaging, restaurant menus, and social media posts. However, not everyone truly understands what gluten is and who actually needs to avoid it.

Addressing this issue, Siti Munfarida, S.T., M.T., a lecturer from the Food Technology Department of Institut Teknologi Kalimantan (ITK), provided a scientific yet educational explanation to help the public make wiser dietary choices. “Gluten is a natural protein found in wheat, barley, and related grains. It gives bread and pasta their chewy texture,” explained Siti Munfarida. “However, for individuals with Celiac disease or wheat allergies, gluten must be avoided because it can cause intestinal damage in Celiac patients (as it is an autoimmune condition) and trigger allergic reactions such as itching, swelling, or even difficulty breathing.”

 Not Everyone Needs to Go Gluten-Free

Ida further explained that for most people, gluten is not harmful. Following a gluten-free diet without medical reasons may even lead to nutrient deficiencies.“Many people adopt a gluten-free diet just to follow the trend, without understanding the risks. In fact, they may lack essential nutrients like fiber, iron, and B vitamins,” she said.

Alongside gluten-free products, other popular food labels such as dairy-free, sugar-free, and vegan are also on the rise. However, Ida reminded consumers to not be easily swayed by “free-from” claims and to always read the packaging label carefully.“Gluten-free products often use substitutes to maintain texture and taste. Therefore, consumers must read the entire label and choose according to their individual health needs,” she emphasized. “Being a smart consumer starts with understanding your own body’s requirements.”

Be a Smart Consumer: Check with KLIK!

Ida also encouraged the public to adopt the “Check KLIK” campaign promoted by Indonesia’s Food and Drug Monitoring Agency (BPOM) before purchasing food or medicine products.

The movement reminds consumers to check four essential points:

• K – Kemasan (Packaging): Ensure it’s not damaged, leaking, or dented.
• L – Label: Read nutrition facts, ingredients, and allergy warnings.
• I – Izin Edar (Distribution Permit): Check for BPOM or PIRT registration numbers to verify legality.
• K – Kedaluwarsa (Expiration Date): Avoid consuming expired products

“Consumers often focus only on big words like ‘healthy’ or ‘natural’, while the most important information lies in the nutrition table and ingredient list at the back,” Ida noted.

She added that honest labeling by producers and vigilance by consumers must go hand in hand to ensure food safety. The government, through BPOM, continues to strengthen its monitoring of food products circulating in the market.

Health Education from Campus to Community

In closing, Ida emphasized that being a smart consumer is not about following trends but about understanding one’s own nutritional needs.“Health is not defined by labels that say ‘free-from’ something. What truly matters is balanced nutrition and accurate understanding of food,” she stated.

Through its Food Technology program, ITK continues to educate the public to be more critical and informed consumers to always read labels, question marketing claims, and choose foods that align with their health conditions. Because, as Ida reminded, health is not a trend  it’s a lifelong commitment.