#HealthNutrition

A new study from a leading U.S. university raises questions about brown rice as a health choice for Thai readers. Published in Risk Analysis, the research shows brown rice offers more fiber and nutrients but also contains more arsenic, including the more toxic inorganic form, than white rice. The findings call for careful consideration of both nutrition and safety, especially for children and infants who consume more rice relative to body weight.

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.

A recent health briefing highlights a clear warning: processed meats should be limited to protect cholesterol levels and heart health. For Thai audiences, this means mindful choices amid fast-food culture and evolving daily diets. Dietitians emphasize that foods such as hot dogs and sausages—along with deli options like turkey and ham—are common sources of saturated fat and should be moderated to reduce cardiovascular risk.

Cholesterol plays essential roles in the body, including hormone production and vitamin D synthesis. Yet high levels can lead to arterial plaque and a higher risk of heart disease and stroke. While age and genetics influence risk, dietary habits remain a powerful lever for managing cholesterol.

In a world where fast food and convenience often dictate our dietary choices, the recent report from EatingWell highlights a crucial consideration for those concerned about cholesterol levels: limiting processed meats. High cholesterol is a well-known contributor to heart disease, a leading cause of death globally, with significant implications for public health in Thailand and beyond. According to dietitians, processed meats like hot dogs, sausages, and even seemingly healthier options such as deli turkey and ham are primary foods to restrict to mitigate cholesterol risks.

In an era where protein intake is often heralded as the cornerstone of a healthy diet, a recent examination of the burgeoning industry of protein-enhanced foods poses critical questions about their actual health benefits. The lure of protein-packed yoghurts, pizzas, and even beverages is increasingly dominating fitness advice, drawing attention due to their perceived health advantages. However, a deeper dive into the science behind these products reveals a more nuanced reality.

A fresh look at the protein-enhanced foods boom raises questions about whether these products truly improve health. Yogurts, pizzas, and beverages marketed as protein-rich are popular in fitness circles, but the science behind them is more nuanced than hype.

Protein remains essential for preserving muscle and supporting immune function. Current guidelines suggest about 0.75 grams of protein per kilogram of body weight daily, while some research indicates a higher range—roughly 1.2 to 1.6 g/kg—for individuals recovering from illness, older adults facing muscle loss, or athletes in intense training. This broader target aligns with average Western protein intake, challenging influencer narratives that promote intakes of up to 3 g/kg.