France’s top food safety agency, ANSES (Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail), has sent shockwaves through the international nutrition community with its latest recommendation: soy-based foods should be banned from all public mass catering, including schools, hospitals, and care homes. This call, issued in March 2025, has ignited global debate over the safety of soy products—a topic relevant to Thailand as plant-based menus become increasingly popular in schools and health-conscious households.
The move comes at a time when soy has become a staple in vegetarian and vegan diets, popular across Western and Asian cultures for its high protein content. ANSES’s concern centers not on soy as a food itself, but specifically on its unique concentration of isoflavones—plant-based compounds known as phytoestrogens, which can mimic estrogen in the body. According to the agency’s latest review, excessive intake of these compounds could disrupt human hormone balance, potentially affecting reproductive health in both men and women and raising questions about the safety of prolonged soy exposure among children in particular. The official ANSES statement, summarized by numerous news outlets, draws attention to scientific studies suggesting risks such as altered menstrual cycles in women, reduced testosterone in men, and possible developmental effects on children subjected to long-term isoflavone consumption (Green Queen, Euractiv, The Local France).
This warning matters for Thai readers as school lunches in Thailand are subject to rigorous nutrition standards, increasingly embracing plant-based proteins to boost dietary variety and sustainability (Thai school nutrition guidelines PDF). While soy is widely consumed in Thailand, especially in traditional dishes like เต้าหู้ทอด (fried tofu) and น้ำเต้าหู้ (soy milk), its use in school lunches is typically balanced with other protein sources. Still, the ANSES guidance raises important questions about how Thai institutions assess the safety of plant-based alternatives in children’s diets.
The scientific evidence on soy’s health effects is complex and, in some respects, divided. Several recent reviews highlighted by PubMed stress that soy isoflavones have demonstrated benefits—not just for protein nutrition, but also for bone health and potentially for reducing cancer risk, especially in populations where soy is a traditional dietary component (PMC: Soy and Health Update, ScienceDirect: Soy Isoflavones on Estrogenicity). For example, isoflavones appear to preferentially interact with estrogen receptor beta (ERβ), which can have protective effects against some cancers. The American Cancer Society, citing both population and intervention studies, points out that soy consumption has not been conclusively linked to increased cancer risk (American Cancer Society). In postmenopausal women, current data indicates no major adverse estrogenic effects at typical consumption levels.
However, these benefits are measured against potential risks, particularly when soy is consumed in very high quantities or as concentrated supplements. Some animal and limited human studies suggest that high isoflavone intake can disrupt menstrual cycles or hormone levels, though the data is inconsistent, with many recent interventions finding no significant harmful effect in average adults. While the World Health Organization and the European Food Safety Authority have generally considered moderate soy intake to be safe for all age groups, ANSES’s more cautious stance reflects both ongoing scientific uncertainty and the principle of minimizing potential risks in vulnerable groups such as children (NCCIH: Soy Usefulness and Safety).
A critical nuance in this debate—often overlooked in popular reporting—is the type and quantity of soy consumption. As the ANSES report and expert commentaries stress, most health risks are linked not to moderate soy usage (like occasional tofu servings or modest quantities of soy milk), but to frequent, large-portion consumption of highly concentrated isoflavone products. For example, certain soy snacks can contain up to 100 times the isoflavone content of traditional soy sauce, which is typically consumed in much smaller amounts.
For Thai institutions, where soy is part of a broader array of protein options, these international warnings translate into guidance to maintain dietary variety and moderation. Thailand’s health-promoting school guidelines already emphasize diverse sources of protein—including fish, eggs, beans, and sometimes soy—but avoid heavy reliance on any single ingredient (FAO Nutrition Guidelines PDF).
Leading nutrition experts are urging caution, not alarm. “Current evidence suggests that moderate soy intake is safe for children and adults, provided it is part of a balanced diet,” says Dr. Mark Messina, a specialist in soy research who notes that many studies showing harm use doses far above typical dietary intake (Soy Health Update, PMC). Thai pediatricians and nutritionists agree, but say the French warning is a timely reminder to monitor and rotate plant protein sources, especially with the popularity of plant-based diets on the rise.
Historically, Thailand has deep cultural ties with soy foods—think of classic street snacks like เต้าหู้ทอด or breakfast-time น้ำเต้าหู้—and there is little evidence that traditional levels of soy intake pose a risk to child development. In fact, many Asian populations consuming soy for generations have some of the world’s best health outcomes, though it is important to acknowledge that dietary patterns, environmental exposures, and genetics all factor into health risks. Nevertheless, the contemporary trend toward processed soy products—soy protein bars, drinks, and “meat” alternatives—warrants closer scrutiny, as these foods may be consumed more frequently and in higher concentrations than traditional soy-based meals.
Public school lunch coordinators and parents should not panic, but take this opportunity to revisit menus and talk with licensed nutritionists about the variety and frequency of soy offerings. Thailand’s school lunch model, as outlined in Health Ministry standards, already aims for a spectrum of protein sources, often combining animal and plant-based options—a good fit with the global consensus that variety is key (Chula JHR School Nutrition study).
Looking ahead, the debate over soy’s safety is likely to intensify as plant-based eating continues to grow worldwide. More rigorous, long-term research will be essential for resolving lingering uncertainties about phytoestrogens, especially for children and populations with specific health risks. Meanwhile, experts recommend that policy-makers, schools, and families diversify plant proteins (using lentils, beans, peas, and local Thai legumes alongside soy) and be especially cautious about processed foods with added isoflavones. ต้มถั่วเหลืองแบบบ้านๆ (traditional home-cooked soybeans) and simple soy dishes remain safe choices when they are just one part of a well-constructed menu.
For Thai families and schools, the key takeaway is balance. Stick with varied menus, avoid over-reliance on any one type of protein, and when in doubt, consult qualified health professionals for menu planning—especially when serving children, the elderly, or those with pre-existing hormone conditions. If you’re concerned about your own or your child’s soy intake, keep servings moderate and consider rotating in other legumes. And as with all nutrition news, follow updates from both global and Thai public health authorities as research continues to develop.
For further information and updates, consult the following resources:
- French Food Safety Agency Calls for Soya-Based Foods Ban in Mass Catering
- French health authorities issue warning about soy products
- Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature
- Soy: Usefulness and Safety – NCCIH
- School nutrition standards (Thai Health Promotion Department)
- FAO School Meal Guidelines