#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.

A new study challenges the belief that seed oils are harmful by showing that they may lower inflammation and improve cardiovascular health. The research was presented at the NUTRITION 2025 conference in Orlando, Florida, and carries meaningful implications for Thai consumers amid ongoing discussions about cooking oils and chronic disease.

Seed oils, such as soybean and corn oil, are rich in linoleic acid, an omega-6 fatty acid. Critics have claimed these oils fuel inflammation and contribute to heart disease and diabetes. Yet in Thai kitchens they remain common staples, appearing in street-food stir-fries and packaged snacks alike.

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).

A recent Federal Reserve study in New York upends the idea that STEM fields are the safest path for job security. The report tracks U.S. graduates aged 22 to 27 and finds that majors such as nutrition sciences, construction services, and animal/plant sciences enjoy unemployment rates of 1% or less, outperforming many tech-focused disciplines. For Thai readers, the message is clear: diverse skills and practical knowledge can yield strong early career outcomes in a shifting market.

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).

Recent research and expert commentary challenge the idea that more protein always means better health. While protein supports muscle and weight management, excessive intake—especially from animal sources—may be linked to faster aging and higher risk of chronic diseases. Leading longevity researchers caution against heavy reliance on animal protein, noting signals of accelerated aging in some studies. This perspective is shaping conversations about diet in Thailand, where shifting eating habits intersect with an aging population.

A newly identified nutrient, C15:0, is drawing attention in the field of cellular health and longevity. For Thailand, where traditional wisdom meets modern science, this saturated fatty acid opens fresh avenues for diet, health interventions, and aging research.

In longevity science, C15:0 stands out as an essential fatty acid. Its advocates point to Fatty15—a formulation developed with support from a U.S. Navy initiative—as a means to bolster cellular resilience and slow certain aging processes. Proponents say it may offer benefits beyond familiar longevity compounds, such as metformin, by supporting cellular integrity.