A French health agency has sparked a global conversation about soy in public catering, including schools, hospitals, and care homes. In March 2025, ANSES emphasized caution around high-intensity soy consumption, focusing on isoflavones, the plant compounds that can act like estrogen in the body. The agency warned that excessive intake could influence hormone balance and potentially affect children’s development if exposure is prolonged. Thai readers should note the emphasis on balanced nutrition and moderation as schools increasingly explore plant-based proteins.
For Thailand, where school meals are governed by strict nutrition standards and plant-based proteins are growing in popularity, this discussion is timely. Soy is already common in Thai cuisine—think fried tofu and soy milk—but school menus typically balance soy with other protein sources. ANSES’s guidance invites Thai educators and health professionals to evaluate how plant-based options are offered to children and to ensure menus promote dietary diversity and safety.
Understanding the evidence requires nuance. Reviews and expert analysis show both benefits and risks associated with soy. Isoflavones have been linked to bone health and potential cancer risk reduction in populations with traditional soy intake. Yet some studies suggest that very high levels of isoflavones might affect hormone activity. Authorities such as the World Health Organization and the European Food Safety Authority consider moderate soy consumption safe for most people. ANSES’s stance reflects precaution for children and other vulnerable groups.
A key takeaway is the distinction between everyday soy foods and highly concentrated soy products. Moderate portions of soy foods—like tofu, soy milk in typical quantities, and soy-based dishes—are unlikely to pose harm when part of a balanced diet. By contrast, frequent use of highly concentrated isoflavone products or very large portions may carry more risk. This nuance is essential for Thai schools aiming to diversify protein sources without over-relying on any single ingredient.
Thai nutrition experts advise a balanced approach. Lead Bangkok pediatricians and dietitians reiterate that moderate soy intake can fit within a varied diet. Their view aligns with ongoing global guidance: diversifying protein sources supports overall health and resilience, particularly for children. Public schools should continue rotating proteins and offering local legumes, fish, eggs, and beans alongside soy to maintain nutritional variety.
Culturally, soy has deep roots in Thai food culture and regional cuisines. Traditional dishes and everyday beverages feature soy in moderation, and public health practices in Thailand already encourage dietary variety. The trend toward processed soy foods—protein bars, ready-to-drink beverages, and meat alternatives—deserves careful monitoring to prevent excessive intake.
Professionals recommend practical steps for schools and families:
- Review menus to ensure a wide range of protein sources and rotate plant-based options.
- Consult licensed nutritionists when introducing or increasing soy-containing items, especially for younger children or students with hormone-sensitive conditions.
- Prioritize whole or minimally processed soy products over highly concentrated isoflavone supplements or snacks.
- Monitor portion sizes for soy foods and balance them with other protein groups.
As the conversation around soy continues globally, Thai policymakers, school meal coordinators, and families should stay informed through local health authorities and credible research. Policy and dietary guidelines can reflect evolving science while remaining culturally appropriate and practically achievable in school settings.
If you’re seeking guidance for your school or family menu, start with a diverse protein plan that includes fish, eggs, beans, lentils, and local Thai legumes alongside soy. For ongoing updates, rely on Thai Ministry of Public Health resources and trusted health research institutions.