Bringing gluten-free food to family tables in Indonesia

Obesity has become an increasingly worrying health problem in Indonesia. Data shows a significant increase in the prevalence of obesity across different age groups. According to the Ministry of Health, the prevalence of obesity in adults increased from 10.5% in 2007 to 21.8% in 2018. in nutrition.

Among these challenges, initiatives have emerged from individuals who are committed to promoting healthy eating patterns. One of them is Mochammad Ichsan Noor, a young entrepreneur from South Kalimantan who aims to develop gluten-free and healthy foods.

Through its innovation, Ichsan has succeeded in creating culinary products that are not only delicious but also healthy, meeting the needs of consumers looking for healthy food options. For his dedication, he received an award at the event SATU Indonesia Awards 2023, a prestigious award given by PT Astra International Tbk to young people who contribute well to society.

Rising obesity rates in Indonesia

Obesity is a medical condition in which a person has too much body fat that can adversely affect health. In Indonesia, the prevalence of obesity has increased significantly in recent decades.

Data from Basic Health Research (Riskesdas) shows that in 2018, 1 in 5 school-age children (20%) and 1 in 7 teenagers (14.8%) were overweight or obese. This increase occurs not only in children and adolescents, but also in adults. According to the Ministry of Health, the prevalence of obesity in adults increased from 10.5% in 2007 to 21.8% in 2018.

Among the factors causing the increase in obesity in Indonesia are changes in eating patterns, urbanization, and a decrease in physical activity. People tend to eat foods high in calories, sugar and fat, and eat less fruit and vegetables. In addition, increasingly sedentary lifestyles due to advances in technology are also contributing to rising obesity rates.

Possible gluten-free food in Indonesia

Gluten is a protein found in wheat, barley, and rye. For some people, especially people with celiac disease or non-celiac gluten sensitivity, consuming gluten can cause health problems. Therefore, gluten-free food is an important alternative for them.

Indonesia has a wealth of natural resources that can be used to develop gluten-free foods. Some local food ingredients that are naturally gluten-free include: