#NutritionScience

The conventional wisdom that all high-fat foods are unhealthy is being challenged by nutritionists, as fresh research and expert guidance highlight the benefits of incorporating certain so-called “bad” fats—including whole eggs, full-fat dairy, butter, and coconut oil—into a balanced diet. These recommendations, based on recent dietitian insights, are changing the way Thai consumers should think about fat, flavor, and nutrition.

For decades, low-fat products dominated supermarket shelves in Thailand and worldwide, driven by public health campaigns and a lingering fear of cholesterol and heart disease. The 1980s and 1990s popularized low-fat snacks and skimmed dairy, often at the expense of taste and satiety. Today, however, scientists and dietitians agree that dietary fat is an essential macronutrient—it supports brain function, hormone production, and the absorption of vital fat-soluble vitamins (A, D, E, and K). As such, not all fats are to be feared; instead, consumers are encouraged to pay close attention to the type and amount of fat in their meals (EatingWell).

A new scientific study has overturned a widespread dietary myth, revealing that consuming seed oils like soybean and corn oil may actually lower inflammation and improve heart health—contrary to persistent claims suggesting otherwise. The findings, presented at the prestigious NUTRITION 2025 conference in Orlando, Florida, are highly relevant for Thai consumers amid ongoing debates about cooking oil safety and chronic disease in the Kingdom.

Seed oils, including commonly used vegetable oils rich in linoleic acid—a type of omega-6 fatty acid—have become controversial, with vocal critics suggesting they may promote inflammation and contribute to the country’s rising rates of heart disease and diabetes. These oils are common kitchen staples in Thai households and are found in a variety of popular foods, from street-side stir fries to commercial packaged snacks.

Recent findings have upended long-held assumptions about the safest bets for employability among new graduates. According to a new report from the Federal Reserve Bank of New York, college students majoring in nutrition sciences, construction services, and animal/plant sciences are enjoying the lowest unemployment rates in the nation—outperforming even the much-heralded STEM (science, technology, engineering, mathematics) fields. This data, tracking U.S. graduates aged 22 to 27, reveals how shifting workforce needs are redrawing the map for university-bound students in 2025 (Entrepreneur).

Recent research and expert opinion are challenging the notion that high-protein diets—long celebrated for muscle building and weight management—are universally beneficial, warning that excessive protein intake could actually shorten lifespan. Longevity experts caution especially against diets heavy in animal protein, as emerging evidence links them to accelerated aging and higher risks of chronic disease, according to a recent article in Real Simple, which featured perspectives from health aging specialists (Real Simple).