#Dairy

A new wave of research is drawing attention to microplastics in everyday foods, including dairy products. A recent study from Italy found microplastic particles in nearly all dairy products tested, including milk, fresh cheese, and ripened cheese, with the highest levels detected in ripened cheese. The findings add to a growing global concern about how plastics break down and slip into the foods people rely on for daily meals. For Thai families, where dairy products are increasingly part of everyday diets—from breakfast milk to cheese in school lunches—the news raises important questions about consumer safety, environmental stewardship, and everyday choices at home.

A quiet but consequential shift is ripening in nutrition science: the simple equation of “fat equals bad” for dairy is being questioned, and policy makers are being urged to consider the full dairy fat matrix and the diet as a whole. The latest rounds of research suggest that saturated fat from dairy may not behave the way older guidelines assumed, and that different dairy products—milk, yogurt, cheese, butter—do not all carry the same health signals. For Thai readers, this matters because dairy is becoming a more visible part of daily meals, and health messages need nuance rather than blanket rules.

A simple question—Is whole milk or 2% “healthier”?—has resurfaced as new research challenges old assumptions about dairy fat. A recent explainer in Real Simple set out the basic differences and expert views, noting that whole milk (3.25% fat) has more calories and fat than 2% but otherwise similar nutrients; it also highlighted emerging evidence that full‑fat dairy may fit a heart‑healthy diet for many people. We reviewed the latest studies and official guidance to help Thai readers decide what works best for their households, amid Thailand’s long-running efforts to promote milk drinking and improve child nutrition.

The conventional wisdom that all high-fat foods are unhealthy is being challenged by nutritionists, as fresh research and expert guidance highlight the benefits of incorporating certain so-called “bad” fats—including whole eggs, full-fat dairy, butter, and coconut oil—into a balanced diet. These recommendations, based on recent dietitian insights, are changing the way Thai consumers should think about fat, flavor, and nutrition.

For decades, low-fat products dominated supermarket shelves in Thailand and worldwide, driven by public health campaigns and a lingering fear of cholesterol and heart disease. The 1980s and 1990s popularized low-fat snacks and skimmed dairy, often at the expense of taste and satiety. Today, however, scientists and dietitians agree that dietary fat is an essential macronutrient—it supports brain function, hormone production, and the absorption of vital fat-soluble vitamins (A, D, E, and K). As such, not all fats are to be feared; instead, consumers are encouraged to pay close attention to the type and amount of fat in their meals (EatingWell).

A shift is underway in Thai nutrition guidance as experts challenge the blanket view that all fats are harmful. Fresh research and professional advice now emphasize that certain fats—when eaten in sensible portions—can support brain function, hormone balance, and nutrient absorption. The takeaway for Thai readers is to focus on the type and amount of fat within diverse, minimally processed meals.

For decades, low-fat products and skimmed dairy dominated shelves in Thailand and beyond. Public health campaigns tied fat to heart disease and cholesterol concerns. Today, nutritionists argue that fat is a vital macronutrient. It helps brain health, supports hormonal production, and aids the absorption of fat-soluble vitamins. The emphasis is on choosing high-quality fats rather than eliminating fat entirely.

Yoghurt has become a talking point in health circles, with new studies reinforcing its potential benefits. While many praise its probiotics, protein, and vitamins, experts warn that not all yoghurts are equal. For Thais seeking reliable dietary guidance in a post-pandemic era, understanding yoghurt’s role can support public health and daily wellbeing.

Yoghurt is produced by fermenting milk with lactic acid bacteria. The result is a tangy, creamy product that contains live probiotic cultures believed to support gut health. Global interest in fermented foods has grown in recent years as nutrition science highlights their potential advantages for digestion and overall wellness. According to research reported by leading nutrition scientists, regular yoghurt consumption is associated with several health benefits.

Eating yoghurt daily has earned substantial attention in recent years as new research continues to unveil an expanding list of health benefits. Proponents praise yoghurt for its probiotics, protein, and vitamins, but experts warn that not all varieties are created equal – and making the right choice is crucial. With Thais increasingly seeking dietary guidance in a post-pandemic era, understanding yoghurt’s role can help improve public health and well-being.

Yoghurt, a staple in healthy diets worldwide, is produced through the bacterial fermentation of milk, most often using cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The end product delivers a tangy flavor and creamy texture, but more importantly, it carries a host of live beneficial bacteria – probiotics – which are known to support gut health. Over the past decade, global consumption of yoghurt and other fermented foods has surged, largely owing to recommendations from nutritionists and mounting scientific evidence connecting its consumption to numerous health improvements (Wikipedia; Frontiers).

The question of whether milk is beneficial has come to the forefront again, sparking debates among health enthusiasts globally. Milk, long promoted by the iconic “Got Milk?” campaign, has been hailed as a potent source of essential nutrients. However, recent discussions question if consuming milk every day is necessary or beneficial, particularly for Thai residents who have diverse dietary patterns and health profiles.

Milk, particularly cow’s milk, boasts a rich nutrient profile. A single cup of 1% fortified cow’s milk provides significant nutrients such as magnesium, phosphorus, zinc, selenium, and various vitamins including A, B12, D, and E, along with a substantial 310 milligrams of calcium. Calcium is crucial for developing and maintaining healthy bones, especially for growing children, teenagers, and women—a demographic critical in managing osteoporosis, a prevalent concern among older Thai women. Christine Palumbo, a registered dietitian, emphasizes milk’s role in improving bone mineral density apart from supporting hair, teeth, and immune functions (source).

Milk has long been promoted as a nutrient-dense staple. But for Thai readers, the question is whether daily milk consumption is essential or beneficial given diverse diets and health profiles across the country. Reframing this topic through a health-first lens helps families make informed choices.

A cup of 1% fortified cow’s milk offers calcium, magnesium, phosphorus, zinc, selenium, and vitamins A, B12, D, and E. Calcium supports bone development and maintenance, which matters for growing children, teens, and women—a group facing increasing osteoporosis risk in Thailand. Research from leading nutrition authorities highlights milk’s potential to contribute to bone health and overall mineral balance when paired with a varied diet.

Recent coverage highlights calcium as essential not only for bones but also for cardiovascular health, pregnancy, and cancer prevention. In Thailand, where cuisine is diverse and flavors are abundant, the question remains: are daily diets delivering enough calcium?

Calcium helps prevent bone-weakening conditions such as osteoporosis and rickets. But its benefits extend beyond bones, influencing overall health and reducing risks for several serious conditions. With shifting dietary patterns in Thailand, it’s important to assess whether current eating habits meet daily calcium needs.