Q&A

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According to the Ministry, gluten is not harmful for the great majority of healthy people. It needs to be restricted only for coeliac patients, who must avoid it completely for life, and for those with gluten intolerance; this should be determined by a physician's assessment. The Ministry notes that there is no scientific evidence that a gluten-free diet offers any additional health benefit to healthy people without such a diagnosis.

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No. According to the Ministry, the main component of both is the same: sucrose. Brown sugar is produced by adding sugar cane molasses to white sugar; the molasses adds colour and a light aroma but does not meaningfully change the energy content or the effect in the body. Both belong to the group of free sugars, and the World Health Organization recommends keeping free sugar intake below 10% of daily energy. What matters is not the type of sugar but limiting the amount.

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No. According to the Ministry, the belief that fish and yoghurt must not be eaten together has no scientific basis. The real risk is stale fish: in fish that has not been chilled and stored properly, histamine increases and can lead to histamine poisoning, with symptoms such as flushing, itching, headache and gastrointestinal complaints. Because yoghurt too may naturally contain small amounts of histamine, symptoms may become more pronounced alongside stale fish; the culprit, however, is not the yoghurt but the fish that has lost its freshness. Fresh fish, stored properly and cooked well, can safely be eaten with fresh yoghurt.

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According to the Ministry, rock salt has no scientifically proven advantage over refined iodised salt; the main component of both is the same, sodium chloride. The real difference is iodine content: iodine is a mineral required for the production of thyroid hormones, and a deficiency can lead to significant health problems. Because rock salt generally contains no iodine, consuming it alone over a long period may increase the risk of iodine deficiency. What matters is not the origin of the salt but choosing iodised salt and keeping total salt intake limited.

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According to the Ministry's statement, butter does not pose a serious health risk as long as it is not consumed to excess. The real risk lies in excessive consumption of fats and fatty products of every kind, which is associated with various cardiovascular diseases. The advice is not to cut butter out entirely but to consume it in moderation and to pay attention to an adequate, balanced diet. People with cardiovascular disease should plan their diet with their physician.

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No. The recommended daily amounts printed on food supplement labels are set by taking into account the safe intake limits established for different age groups and individuals. Exceeding that amount in the belief that the product will work better does not increase the effect; it can instead create a health risk, because upper limits considered safe for daily intake exist for the vitamins, minerals and other components these products contain. For this reason every approved food supplement carries on its label the recommended daily portion (for example 1 capsule, 2-3 tablets, 1 sachet, 1 scoop or 5 ml) together with the warning "Do not exceed the recommended daily portion." Food supplements should be consumed only in the stated amounts and in line with the instructions for use.

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Not every food supplement is suitable for every age group. The safe intake levels of the vitamins, minerals and other components in these products vary by age; a product formulated for people aged 11 and over is prepared according to the limits set for that age group. Using such products for children in the 2-4 or 4-10 age groups can therefore pose a health risk, and some supplements contain components that are unsuitable or not permitted for children under 10. Products intended for children must state clearly on the label either "suitable for use by children aged 2-4" or "suitable for use by children aged 4-10". Always check whether this statement appears on the label before buying; splitting an adult product into smaller doses for a child is not a safe practice.

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Yes. Under legislation that took effect on 1 January 2021, industrially produced trans fat in foods offered to the final consumer may not exceed 2 percent of the total fat. Trans fats that occur naturally in fats of animal origin are excluded from this limit. The limit is set within the Turkish Food Codex and is subject to official control. According to the Ministry, the reason for the rule is that high trans fat intake can increase the risk of cardiovascular disease. So it is not the case that all trans fat is banned; there is a legal ceiling for the industrially produced kind.

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Yes, this is treated as a public health policy area in Türkiye. The World Health Organization recommends that daily salt intake stay below 5 grams per person; according to figures given by the Ministry, average daily salt intake in Türkiye fell from roughly 18 grams in 2008 to below 10 grams in 2020 through legislation and awareness work. As part of this, salt levels were reduced in widely consumed products such as bread, cheese, olives, tomato paste, red pepper flakes and kavurma. Salt packaging must now carry the statement "Reduce salt, protect your health", and adding sugar to fruit juices was prohibited. On the consumer side, the Ministry points to reading the label and the nutrition declaration and watching portion sizes as the most effective steps.

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Milk and dairy products do not cause indigestion or bloating in everyone; such complaints mostly occur in people with lactose intolerance. Lactose, which occurs naturally in milk, is digested with the help of the enzyme lactase; in some people this enzyme is not produced in sufficient amounts for genetic reasons, so lactose is not fully broken down and symptoms such as gas, bloating and abdominal pain can appear. The Ministry notes that this is not a disease but a common genetic feature of digestion. Fermented dairy products such as yoghurt, kefir, ayran and especially hard cheeses contain markedly less lactose than milk and are usually tolerated more easily. People with lactose intolerance therefore do not need to give up dairy altogether; a balanced intake is possible by choosing lactose-reduced milk and low-lactose fermented products. If you have persistent digestive complaints, discuss them with your doctor.

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No. Because milk and dairy products are rich in calcium, they support bone development in early years and continue to benefit bones at later ages as well. These products also provide other nutrients such as protein and vitamins, which makes them important for adequate and balanced nutrition. The Ministry recommends that people of every age group who are not allergic to milk components such as lactose or casein consume milk and dairy products. Anyone with an allergy or sensitivity to milk components should decide on consumption together with their physician or dietitian.