#FoodSafety

A recently published Italian study has sent shockwaves across the health world, revealing that eating more than 300 grams of chicken per week—equivalent to just 19 standard bites, or roughly four typical servings—may significantly increase a person’s risk of dying from gastrointestinal cancers and from any cause. The findings challenge longstanding beliefs about chicken being a superior “health” alternative to red meat, raising important questions for people in Thailand and worldwide who rely on chicken as a dietary staple (source).

The United States will phase out all petroleum-based synthetic food dyes—including those that give Gatorade and Flamin’ Hot Cheetos their iconic colors—by the end of 2026, according to a stunning policy announcement by the U.S. Food and Drug Administration (FDA) and Health and Human Services (HHS) Secretary Robert F. Kennedy Jr. While this sweeping change has grabbed global headlines, scientists continue to point out that, so far, there is no clear evidence that these artificial dyes are directly harmful to humans. The move is already stirring debates and questions among Thai consumers and food manufacturers, as many of the same synthetic dyes are widely used in Thailand, particularly in candies, snacks, and beverages beloved by children and adults alike. What does the science really say about these colorful additives? Should Thailand follow America’s lead?

The recent Make America Healthy Again campaign has ignited fresh debate over the dietary role of seed oils, urging Americans to eliminate these oils for better health—a message now resonating with health-conscious audiences in Thailand. The campaign claims that removing commonly used seed oils, such as soybean, corn, sunflower, canola, and cottonseed oils, from the everyday diet can lead to improved heart health, lower rates of chronic illness, and a return to traditional eating habits—a stance backed by some nutrition advocates but challenged by leading health organizations.

As diet sodas, low-calorie snacks, and “sugar-free” treats line supermarket shelves across Thailand, consumers are turning in increasing numbers to artificial sweeteners in hopes of enjoying sweet flavors without the adverse health effects of sugar. However, a growing wave of scientific research is challenging the widespread belief that artificial sweeteners are a healthier choice, suggesting instead that these calorie-free sugar substitutes may bring their own health risks — including increased appetite, fat accumulation, and potentially heightened risk of obesity and type 2 diabetes, according to a recent exposé published by The Independent and corroborated by the latest global studies (The Independent).

A recent study has sparked widespread attention after finding a potential link between a common ingredient in cooking oils and an aggressive form of cancer, fueling public concern and debate over everyday dietary habits. The research, first reported by Syracuse.com, suggests that a widely used compound in oils such as soybean, canola, and sunflower oil may play a role in promoting the onset or progression of certain aggressive cancers—a finding that could have major implications for Thai families, given the central role of these oils in local cuisine.

Scientists have issued an urgent warning: climate change is turning rice—the staple food of more than half of Thailand’s population and billions more worldwide—into a potential health hazard. According to a major study published in The Lancet Planetary Health, increases in both global temperatures and atmospheric carbon dioxide levels are triggering dangerous rises in arsenic concentrations within rice grains. This finding carries alarming implications for Thailand and other rice-dependent societies, where daily consumption is central to both culture and sustenance (Ars Technica; The Lancet).

A major scientific breakthrough has revealed the potential for food allergies—an increasingly common and sometimes life-threatening health issue in Thailand and around the world—to be reversed, thanks to the discovery of a key group of immune cells in the gut. The findings, published on April 16, 2025 in the prestigious journal Nature, have the potential to transform how we prevent, treat, and perhaps even cure food allergies, which have long plagued Thai families and stressed our healthcare system [source].

Two recent deaths in Hood River County, Oregon, have reignited concern over Creutzfeldt-Jakob disease (CJD), a rare but devastating brain disorder that continues to puzzle medical experts worldwide. Local health officials announced that the fatalities were confirmed cases of CJD, a condition known for its rapid mental decline, neurological symptoms, and inevitable fatal outcome. News of these cases has caused unease not only among the local community in Oregon, where CJD remains exceedingly uncommon, but also for people in Thailand and globally who follow emerging infectious disease threats closely, particularly those with parallels to previous public health scares like mad cow disease.

In the latest startling revelation about brown rice’s complex nutritional profile, a study from Michigan State University has unveiled that while brown rice boasts higher nutritional value, it also contains more arsenic than its white counterpart. This finding, published in the prestigious journal Risk Analysis, emphasizes the nuanced considerations that Thai consumers should weigh when choosing rice for their diets.

Rice, a staple in Thai cuisine, is often viewed through the lens of health-conscious eating, and brown rice is traditionally celebrated for its superior fiber and nutrient content. However, the Michigan State study highlights a critical trade-off: brown rice’s higher levels of arsenic, including inorganic arsenic, which is more toxic compared to what is found in white rice. This revelation is particularly concerning when considering young children and infants, who may consume relatively more rice in proportion to their body weight than adults.

In Thailand, where the daily cup of joe is a beloved ritual for many, emerging concerns about the health risks associated with popular coffee creamers are capturing attention. These creamy additives, though widely used to enhance the taste of coffee, may harbor ingredients posing potential risks to our health. An insightful examination reveals how certain components in coffee creamers could impact Thai coffee enthusiasts and offers healthier alternatives.

Recent findings highlight the health hazards associated with common additives in coffee creamers, such as hydrogenated oils, carrageenan, and brominated vegetable oils, which are often included to prolong shelf life. These substances can induce inflammation and digestive issues, sparking scrutiny from health experts. Notably, the European Union has banned some of these oils due to their potentially “harmful” properties, while in the United States, the FDA continues to classify carrageenan as “generally recognized as safe,” despite ongoing debates about its safety.

Nestled in the nutrient-rich waters of Thai rice fields and surrounding wetlands, the small, spiral-shelled freshwater snail known locally as “hoi khom” or “hoi juub” (Filopaludina sumatrensis Dunker, family Viviparidae) occupies more than just the mud—it’s deeply embedded in the culinary traditions, folklore, and folk medicine of Thailand and Southeast Asia. For centuries, this humble organism has sustained local communities, not only as a nutritious food but also as a folk remedy, revered for its perceived healing properties. But what does science say about hoi khom’s medicinal claims, and how does this living link between waterways and kitchens connect ancient healing wisdom to modern research?

At one time or another, many of us have opened our refrigerator to face a carton of eggs lingering beyond its expiration date and wondered, “Are these safe to eat?” According to recent insights from food safety experts, eggs might be safe well beyond their stamped expiration dates. As explained by Elisa Maloberti, manager of special projects and food safety at the American Egg Board, eggs, when stored properly, can last more than a month past their expiration.

For generations, Thai wisdom keepers have regarded ส้มโอมือ (sôm o mue), or Citrus medica L.―known in English as ‘Buddha’s Hand’, citron, or ส้มมือ (sôm mue)—as a fragrant gift from nature, thriving across temple gardens, village fences, and the annals of ancient pharmacopeias. In an era where health-conscious readers yearn for authentic remedies grounded as much in heritage as in evidence, ส้มโอมือ shines as both a cultural artifact and a rising star of modern pharmacological research. Today, as science investigates the very compounds once praised by village healers, a fascinating convergence emerges: ancient Thai medicinal practices are increasingly gaining validation in the global scientific narrative.

In a groundbreaking study from Swedish University of Agricultural Sciences and Chalmers University of Technology, scientists have unveiled a promising method to reduce mercury levels in tuna by up to 35 percent, a breakthrough that could significantly enhance food safety. This new approach involves the incorporation of cysteine, a naturally occurring amino acid, into the packaging process of canned tuna.

Mercury contamination in fish has long been a concern, particularly for individuals such as pregnant women and young children, who are advised to limit their intake of high-mercury fish. This new method leverages the chemical affinity between mercury and cysteine. Cysteine is a natural candidate for capturing mercury, as shown by prior research where its strong binding properties were evident.

In a bold new move, Robert F. Kennedy Jr. has unveiled his simplified food pyramid as part of an initiative dubbed “Make America Healthy Again.” The proposal aims to address chronic illnesses by revamping how Americans approach their diets. Read more at BBC.

The backstory of this initiative reveals Kennedy’s long-standing commitment to transforming food regulations in the U.S. As the newly appointed head of the Department of Health and Human Services, Kennedy has consistently raised concerns about harmful ingredients found in common food products, from synthetic dyes in cereals to seed oils in processed snacks. His stance has also received criticism due to his past controversial health claims. However, some of his ideas have garnered support, even from some Democrats.

For centuries, the slender, finger-like fruit known as ดีปลี (Dipli)—or long pepper to the wider world—has been valued in Thai kitchens and medicine cabinets alike. Revered for its spicy-hot kick and its potent medicinal reputation, Dipli has traveled the journey from sacred ritual and home remedy to the laboratory bench, where new research is validating some ancestral claims while raising important questions about its safety and efficacy. Today, this unassuming fruit—harvested just before ripening from the Piper retrofractum vine—stands at a crossroads between tradition and science, inviting curious minds and health enthusiasts to discover its story.