#Nutritionresearch

A new wave of scientific studies is challenging long-standing assumptions about veganism in childhood, revealing both its potential benefits and crucial nutritional risks. As more Thai families consider plant-based diets for health, ethical, or environmental reasons, health experts urge informed, careful planning—especially for growing children—based on emerging international research (BBC Future).

The world is seeing a steady rise in plant-based eating. While global data remain limited, veganism is making incremental gains: in the US, about 1% of the population follows a vegan diet, while UK estimates are closer to 3%, or two million people. In Thailand, the tradition of “je” vegetarianism has deep cultural roots, particularly during the annual Vegetarian Festival, although strict lifetime veganism remains rare. However, with growing awareness of environmental and animal welfare concerns, as well as the health impacts of diet, an increasing number of Thai parents are exploring plant-based nutrition for themselves and their children.

A new review published in the American Journal of Clinical Nutrition has reignited an ongoing debate over the health risks of red meat, revealing that who pays for the research may significantly influence its conclusions. The review, led by researchers at Francisco de Vitoria University in Spain, found that studies funded by the red meat industry are nearly four times as likely to report favorable or neutral cardiovascular outcomes compared to independently funded counterparts—a trend that raises urgent questions about scientific impartiality and consumer trust in dietary guidance (nytimes.com).

A growing body of research is now placing probiotics—often marketed for digestive health—at the centre of discussions about fitness, muscle gain, and overall exercise performance. According to a newly published meta-analysis, regularly consuming probiotic supplements may help improve body composition and boost physical performance, findings that could have significant implications for Thai health enthusiasts and athletes alike (nutraingredients.com).

The latest review pooled data from numerous studies, discovering that participants who consumed probiotics experienced notable improvements in metrics like muscle mass, fat percentage, and endurance, compared to control groups. While probiotics are most commonly associated with supporting a healthy gut microbiome, these results signal a broader impact, hinting that the “good bacteria” found in fermented foods and supplements could play a valuable role in supporting physical goals.

Emerging scientific evidence is upending long-established beliefs about how and when to consume protein for optimal muscle gains, alleviating the pressure many fitness enthusiasts feel to meticulously schedule frequent protein doses throughout the day. According to recent studies published in respected scientific journals, the notion that the human body can absorb only 20 grams of protein at a time, and therefore requires a steady drip of protein intake every few hours, is now being reconsidered by leading researchers.

The debate over breakfast timing may finally be shifting as new research upends the old advice to “eat as soon as you wake up.” Health and nutrition experts are now suggesting that delaying breakfast by a couple of hours and prioritizing the right nutrients may support better metabolic health, sustained energy, and even long-term disease prevention, with important implications for Thai readers navigating changing lifestyles and rising rates of diabetes.

Bangkok, April 2025 — Amid a flood of advice on social media, many Thais and fitness enthusiasts worldwide are left scratching their heads about one simple but crucial question: Should you eat before, after, or even during exercise? A wave of new research and expert analysis, as reported in leading outlets including the Associated Press and MedicalXpress, brings fresh clarity to the debate—dispelling persistent myths and offering practical recommendations for everyone from weekend warriors to Thailand’s growing population of health-minded citizens.

Recent research from Sorbonne Paris North University highlights concerns about commonly consumed food additives, indicating potential associations with the development of type 2 diabetes. This study may influence future health guidelines as it opens new inquiries into the combined effects of food additives found in many ultra-processed foods, which billions consume daily.

In a comprehensive examination of health data from 108,643 individuals over nearly eight years, researchers found that certain combinations of food additives correlate with increased risk of type 2 diabetes. These additives, typically utilized to extend shelf life and enhance flavor, include mixes often found in products like broths, dairy desserts, sauces, and sweetened beverages. Specifically, the study pointed to two concerning mixtures: one involving modified starches, guar gum, and carrageenan, and another comprising citric acid, sodium citrates, and artificial sweeteners. The former combination showed an 8 percent increased risk while the latter was associated with a 13 percent higher risk of developing type 2 diabetes.