#Fat

From kitchen tables to the latest nutritional research, attitudes toward dietary fat are shifting dramatically. A recent article published in The Independent explores this transformation, illuminating how the longstanding beliefs about fat—once maligned as a dietary villain—are being reconsidered in light of new scientific evidence and cultural trends. In Thailand, where food culture and health policies intersect, this evolving global conversation resonates deeply, prompting both local consumers and public health officials to ask: should fat be back on the menu—and if so, in what form?

A global shift in how fats are viewed is now echoing in Thai kitchens and public health discussions. A recent analysis in The Independent traces a move away from demonizing fat toward embracing whole, natural fats. In Thailand, where culture and health policy meet at the dining table, this conversation prompts both consumers and health authorities to ask: what fats belong in a healthy Thai diet?

For decades, health guidance urged low-fat eating, linking fat—especially saturated fat—to heart disease and obesity. Supermarket shelves filled with low-fat yogurts, margarine, and “light” products. Many of these products replaced fat with sugars and refined starches, unintentionally worsening metabolic issues like diabetes and obesity. As one nutritional therapist highlighted in coverage, many low-fat options are highly processed and rely on added sugars and refined carbs, which can raise cravings and disrupt blood sugar. The emphasis, she noted, should be on whole foods with natural fats rather than processed, low-fat substitutes.