#Nutrition

A new Italian study raises concerns about chicken consumption beyond a weekly limit. Researchers suggest that eating more than 300 grams of chicken per week—about four typical servings—may be associated with a higher risk of death from digestive cancers and from all causes. The findings challenge the view of chicken as a universally healthy alternative to red meat and prompt reflection for Thai readers who rely on chicken in many classic dishes.

The question “How long does it take to build muscle?” is common in gyms and online chats. Across research and professional guidance, the answer remains steady: real muscle growth takes time, with progress driven by consistency, smart planning, and healthy habits. For health-conscious Thais—from beginners training at local clubs to Bangkok’s seasoned lifters—understanding the science helps distinguish lasting results from passing trends.

Hypertrophy, the technical term for muscle growth, starts when targeted exercise applies enough tension to muscle fibers to trigger adaptation. A fitness expert from a leading urban clinic explains that this tension activates biological signals that elevate muscle protein synthesis, integrating new proteins into fibers to increase size and strength. Resistance training—using dumbbells, barbells, or bodyweight—remains essential to spark this process. The goal is challenging effort that promotes growth while avoiding injury or burn-out.

For decades, fitness enthusiasts and nutrition experts in Thailand and around the world have debated whether eating animal-based or plant-based protein is better for muscle building. Now, new research from the University of Illinois—published in Medicine & Science in Sports & Exercise—has found that both plant and meat proteins support muscle growth equally, so long as overall protein intake is sufficient. This finding could shift the way Thai athletes, gym-goers, and health-conscious citizens approach their diets, expanding acceptance of plant-based eating patterns while reassuring those who consume traditional animal protein sources.

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).

A recent study from the University of Illinois, published in Medicine & Science in Sports & Exercise, shows that plant-based and animal-based proteins support muscle growth equally well, provided overall daily protein intake is sufficient. This finding offers Thai gym-goers and health-conscious citizens more flexibility in their diets while respecting traditional eating patterns.

The study involved 40 healthy adults aged 20 to 40 who trained regularly. Researchers found no meaningful difference in muscle growth between vegan and omnivorous diets when total protein intake was around 1.1 grams per kilogram of body weight daily. An important takeaway is that distributing protein evenly across meals did not outperform concentrating protein in fewer meals. In short, meeting daily protein needs matters more than meal timing.

Protein bars are popular for busy lifestyles and fitness goals, but new expert insights urge Thai consumers to look closely at what’s inside the wrapper. As these convenient snacks line shelves in supermarkets and gyms, it’s important to weigh benefits against potential drawbacks when making protein bars a daily habit.

Experts caution that not all protein bars are created equal. While some provide real nutritional value, many are highly processed, high in added sugars, and rely on low-quality protein sources. A registered dietitian notes that bars can help increase protein intake for those who struggle to meet needs through whole foods, but they should not replace meals like eggs, lean meats, beans, or low-fat dairy on a regular basis.

A leading gastroenterologist has revealed four powerful food combinations that can unlock greater nutritional benefits—insights that could guide Thai families toward better gut health and immunity. According to Dr. Will Bulsiewicz, featured in a recent article by EatingWell, the old belief that “you are what you eat” takes on new meaning when we consider not just what, but also how and with what, we eat our foods. This news arrives at a time when Thais are increasingly concerned with practical ways to fortify their health through diet, especially given the nation’s rising rates of lifestyle-related diseases and a growing awareness of nutrition’s role in disease prevention.EatingWell article

A renowned gastroenterologist shares four nutrient-packed pairings that could help Thai families improve gut health and overall immunity. The guidance, featured in a recent EatingWell piece, reframes “you are what you eat” by highlighting not just ingredients, but how and with what they are eaten. This comes as Thais seek practical dietary strategies amid rising lifestyle-related health concerns and a growing interest in nutrition’s role in prevention.

Food synergy is a long-standing idea, but new evidence is shedding light on how the right combinations can maximize nutrient absorption. These pairings go beyond flavor, potentially enhancing the health benefits of everyday ingredients found in Thai kitchens—from street-food staples to home-cooked meals.

A recent wave of scientific research highlights that introducing a little-known food—red cabbage sauerkraut—into your diet can dramatically reduce inflammation and even improve sleep within just two weeks, according to medical experts and nutrition researchers. This simple dietary intervention has attracted attention for its accessibility and rapid impact, offering new hope for those grappling with chronic inflammation, a culprit behind many serious illnesses. As Thailand faces the rising tide of lifestyle-related diseases, the findings could not be more timely, bringing practical, evidence-based recommendations straight to your dinner table (GetSurrey).

A 93-year-old Irishman, a four-time world rowing champion, is drawing serious scientific attention for retaining the body of a healthy 40-year-old. A study in the Journal of Applied Physiology documents his muscular, cardiovascular, and metabolic health, challenging the idea that aging is all about genes. Instead, durable movement and mindful nutrition appear to play a decisive role. His journey—from a baker to an elite athlete—offers practical lessons for Thai readers as Thailand’s population ages and questions about longevity, independence, and quality of life grow more urgent.

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).

Richard Morgan, a 93-year-old Irishman and four-time world rowing champion, is now at the center of groundbreaking scientific attention for keeping the body of a healthy 40-year-old, defying nearly every assumption about aging. A recent study published in the Journal of Applied Physiology has documented his extraordinary muscular, cardiovascular, and metabolic health—evidence that healthy aging is not simply about genes, but about lifelong habits built on movement and mindful nutrition. Morgan’s story—once a humble baker, now an elite athlete—offers both inspiration and practical lessons for Thai readers as Thailand’s population rapidly ages and questions about longevity, independence, and quality of life reach every corner of society (source).

Anxiety is rising worldwide, including in Thailand, and a centuries-old nerve is drawing renewed attention as a possible ally: the vagus nerve. Known as the body’s “electrical information superhighway,” the vagus nerve is now under close scientific scrutiny as researchers explore its role in mood, inflammation, and stress responses. But can vagus nerve stimulation really help anxiety, and what should Thai readers know before trying popular methods?

The vagus nerve runs from the brainstem to the heart, lungs, and digestive system. It is a central component of the parasympathetic nervous system, the “rest and digest” system that counteracts the “fight or flight” response. By influencing breathing, heart rate, gut function, and immunity, the vagus nerve links physiology to mood. In Thailand, where mental health awareness is growing, many people are curious about whether stimulating this nerve can offer tangible benefits.

A flurry of new research suggests that maintaining healthy vitamin D levels could significantly reduce the risk of colorectal cancer, a finding that carries major implications for public health in Thailand and worldwide. Recent reviews pooling data from more than 50 adult studies—including a sweeping summary in the academic journal Nutrients—have concluded that people with vitamin D deficiency are much more likely to develop colorectal cancer compared to those with sufficient levels. For Thai readers concerned about cancer risks, this development comes at a time when both vitamin D deficiency and colorectal cancer rates are drawing increased attention domestically and abroad. สวัสดีค่ะ ท่านผู้อ่าน ในบทความนี้เราจะมาเจาะลึกถึงงานวิจัยล่าสุดที่น่าจับตามองในวงการแพทย์และโภชนาการ!

A new wave of research and expert consensus has affirmed that consuming plant sterols and stanols daily—often through fortified foods—can cut cholesterol levels by up to 10% in just three weeks, offering a powerful dietary intervention for the millions at risk of heart disease. For Thai readers, this finding is especially significant, as a rising number of Thais now face high cholesterol linked to changing diets, urban lifestyles, and a surge in cardiovascular illnesses.

In a world where guilty pleasures and healthy habits rarely go hand-in-hand, new research has delivered a surprisingly sweet message for chocolate lovers—especially those in Thailand, where sugary desserts and rich snacks are woven into daily life. Multiple robust studies in 2024 indicate that eating dark chocolate in moderation may offer genuine health benefits, ranging from enhancing mood and brain function to reducing the risk of developing Type 2 diabetes and supporting heart health. But before you rush to the local 7-Eleven or OTOP fair to stock up on chocolate bars, experts are cautious to set the record straight: not all chocolate is created equal, and only the dark, cocoa-rich kind—often with a bitter bite—stands out as a potential health-helper.

Dark chocolate may offer real health benefits when enjoyed in moderation, a finding that resonates with Thai readers who often balance indulgence with wellness. Recent 2024 studies suggest that cocoa-rich chocolate can support mood, brain function, and heart health, while potentially lowering the risk of Type 2 diabetes. Experts caution that only dark chocolate with high cocoa content delivers these advantages, and portion control remains essential.

In Thailand, chocolate is a beloved ingredient in desserts and drinks. Most commercial products are milk chocolate, which tends to be high in sugar and lower in the cocoa compounds that provide health benefits. Dark chocolate typically contains 50-90% cacao, delivering more flavanols—plant compounds linked to better blood flow, mood, and cognitive function. Health-focused dietitians in Asia note that darker chocolate’s lower sugar content makes it a friendlier option for mindful eaters and vegans alike.

As the Thai saying goes, “กินข้าวเช้า กินดี มีเรี่ยวแรง”—eat well at breakfast and you’ll have energy for the day. But with busy modern routines, many Thais skip or rush through breakfasts, often reaching for sugary drinks or convenience foods. Yet, recent research and nutritionist advice spotlight just how essential it is to start the day with meals that fuel our bodies and support gut health—two pillars for all-day energy and long-term wellness.

In Thai culture, a strong breakfast sets a productive day. Yet busy routines push many people toward sugary drinks or quick, low-nutrition options. Experts now emphasize breakfasts that fuel energy and support gut health—key factors for well-being and performance.

A recent feature from a leading health publication summarized eight breakfasts favored by UK nutritionists for steady energy, balanced blood sugar, and a healthy gut. The recommendations blend convenience, nutrient density, and scientific backing, and are adaptable to different lifestyles—from quick-prep mornings to longer weekend routines. For Thai readers, these ideas offer a chance to reimagine morning meals with local ingredients and flavors.

A fitness coach’s viral list of “7 golden rules for getting rid of belly fat forever” has sparked renewed interest in practical, science-backed strategies for a flatter stomach. The tips—cut alcohol, boost protein, choose whole foods, improve sleep, stay active, limit empty calories, and track progress—arrive at a moment when many Thais are prioritizing health and appearance. Yet, what do global studies and Thai perspectives say about effectively reducing visceral fat?

Recent international research suggests that adding red cabbage sauerkraut to daily meals can noticeably reduce inflammation within two weeks, with potential sleep benefits too. Medical experts say this accessible dietary change could help many people manage chronic inflammation, a key factor in various illnesses. For Thailand’s rising burden of lifestyle-related diseases, the findings offer practical guidance that fits local eating habits and cooking traditions.

Leading scientists, including a prominent nutrition researcher associated with the ZOE project, have highlighted fermented foods as a group with anti-inflammatory effects. While Thai cuisine already includes a variety of fermented and pickled dishes, red cabbage sauerkraut stands out for its bright color, tangy flavor, and rich mix of beneficial microbes that may support gut health and immune balance.

Imagine if simply changing the order you eat your food could help control blood sugar, manage your weight, and even combat cravings. That’s the promise behind the latest buzz in nutritional science: meal sequencing, specifically, eating protein first, then fiber, before carbohydrates. A surge of recent international research, now gaining attention in Thai media and public health circles, suggests this simple trick might make a big difference for people trying to prevent diabetes and obesity, two major health concerns in Thailand.

New research reinforces that a heart-healthy diet can markedly improve cardiovascular health. Public health groups now stress home-cooked, nutritious meals as a practical foundation for better heart outcomes. For Thai families starting this journey, curated recipe guides help translate science into daily action. The EatingWell feature You Just Started a Heart-Healthy Diet—Here Are 27 Recipes to Make First distills current recommendations into approachable dishes that fit Thai pantries and routines.

A major rift in U.S. health research has surfaced with the early retirement of Dr. Kevin Hall, a renowned scientist from the U.S. National Institutes of Health (NIH), who has publicly cited censorship and recent political interference as the driving force behind his departure. Dr. Hall’s resignation has sent shockwaves through the global nutrition science community, reigniting concerns about the politicization of scientific research—a development with far-reaching implications for how countries like Thailand address the growing crises of obesity, Type 2 diabetes, and ultraprocessed food consumption.