A symposium titled 'The Role of Gluten in Autoimmune Diseases and Current Approaches' was held with the contribution of Üsküdar University Faculty of Health Sciences Nutrition and Dietetics program. The event, organized with the intense participation of students, featured striking and informative presentations on gluten-free diets and celiac disease.
In the online symposium, Assoc. Prof. Dr. Müge Arslan, Head of the Department of Nutrition and Dietetics at Üsküdar University Faculty of Health Sciences, Prof. Dr. Nurcan Yabancı Ayhan, Faculty Member at Ankara University Department of Nutrition and Dietetics, Prof. Dr. Betül Çiçek, Head of the Department of Nutrition and Dietetics at Erciyes University, Dr. Neslihan Öner, Lecturer from the same university, and Prof. Dr. Gamze Akbulut, Head of the Department of Nutrition and Dietetics at Gazi University, participated as speakers.
Assoc. Prof. Dr. Müge Arslan: 'Gluten has no relation to weight loss'
Assoc. Prof. Dr. Müge Arslan, Head of the Department of Nutrition and Dietetics at Üsküdar University Faculty of Health Sciences and one of the opening speakers of the symposium, addressed the widespread use of gluten in her speech. Arslan stated, 'Gluten has a widespread use. It is present in many areas such as bread, pastries, pasta, sauces, meat products, and sweets. Individuals on a gluten-free diet look for different alternatives to these. Buckwheat, quinoa, amaranth, chia can be given as examples. For gluten-free products, phrases like 'Gluten-Free,' 'Gluten Free,' or 'Suitable for celiac patients' are written on the packaging. You can choose these. There is also a misconception that it is seen as a weight-loss tool in the market, but this is not true; gluten has no relation to weight loss. A gluten-free diet is not a factor that affects weight loss as you might imagine.'
Arslan, touching upon the symptoms and diagnostic process of celiac disease, said; 'It arises due to genetic factors, immune system overactivity, or environmental factors. While specific antibodies are checked during diagnosis, the definitive diagnosis is made with a small intestine biopsy. The symptoms of the disease can include vomiting, recurrent abdominal pain, migraine-like headaches, and depression, while a gluten-free diet should be considered as treatment. Furthermore, while 21 percent of celiac patients are asymptomatic, zinc deficiency was observed in 66.7 percent of untreated celiac patients.'
Prof. Dr. Nurcan Yabancı Ayhan: 'Celiac patients should get used to reading labels'
Ayhan, stating that risk groups for celiac disease include first-degree relatives, IgA deficiency, and endocrine disease; 'Among the factors affecting celiac development is breast milk, and this milk positively impacts the microbiota, which is why it is thought to prevent celiac development. Additionally, the risk of celiac disease is seen to increase in children who consume gluten-containing foods before the 4th month and after the 7th month. In relation to these diseases, the duty of a dietitian is to assess nutritional status, provide education on appropriate gluten restriction, and instill the habit of label reading in celiac patients.'
Dr. Neslihan Öner, Lecturer: 'The treatment for Celiac Disease is lifelong adherence to a gluten-free diet'
Dr. Neslihan Öner, Lecturer, listed the factors affecting adherence to a gluten-free diet as 'age, gender, educational status, socioeconomic status, diagnosed duration, accessibility to gluten-free foods, and the necessity with routine foods.' In her presentation, while offering various food recommendations, Öner emphasized that patients cannot tolerate gluten; 'Wheat, rye, barley are triggering factors; they must be avoided. The only known treatment for celiac disease is lifelong adherence to a gluten-free diet.'
Prof. Dr. Betül Çiçek Erciyes: 'A gluten-free diet does not provide improvement for those without the condition'
Prof. Dr. Betül Çiçek, touching upon the small intestine-thyroid interaction and drawing attention to the functions of the thyroid gland, stated; 'The largest endocrine gland has effects such as regulating body temperature, basal metabolic rate, conversion of nutrients to energy, regulation of reproduction, and regulation of growth. It has been observed that a gluten-free diet does not provide any improvement in individuals without gluten sensitivity or allergy. Furthermore, the evidence for recommending a gluten-free diet in autoimmune thyroid diseases is not yet sufficient and very strong; if there is an accompanying and clinically diagnosed celiac disease, then a gluten-free diet should be recommended.'
Prof. Dr. Gamze Akbulut: 'Diets should be personalized'
Prof. Dr. Gamze Akbulut, speaking about the symptoms of rheumatological diseases, emphasized; 'When it is necessary to first limit a component in a patient, it should move to the point of prohibition. When a gluten-free diet is applied, diets should be personalized. The same applies to autoimmune diseases. If there is no confirmed celiac disease, a gluten-free diet should not be recommended as a tool to control the activity of chronic inflammatory rheumatic diseases.' She concluded her presentation with the words: 'There is no disease, there is a patient; we must understand this very well. In books by non-nutritionist authors, such as 'Grain Free, Pain Free' or 'Grain Brain; The Surprising Truth About Wheat, Carbs, and Sugar - Your Brain's Silent Killer,' claims have been published that grains should be completely removed from the diet, which has led to a backlash against carbohydrate intake, the main nutrient in most grains, in some sectors.'
The event concluded after participants' questions were answered.