#Plantbaseddiet

The United States is poised to unveil updated Dietary Guidelines for Americans as soon as this June, a key development closely tracked by health professionals, schools, and policymakers worldwide, including in Thailand. According to recent reports from Reuters and other reputable outlets, these guidelines—which shape food policy for institutions, inform the design of school lunch programs, and influence professional nutrition advice globally—are expected to be released after an extensive scientific review process. While the final version has yet to be published, leaked details suggest that the new guidance may emphasize increased plant-based food consumption, updated recommendations for protein sources, and stricter limits on processed foods and added sugars. This update is part of a five-year revision cycle aimed at reflecting the latest nutrition science and the shifting health needs of populations (MSN report; Devdiscourse).

A major update to the Dietary Guidelines for Americans is expected to be released soon, potentially as early as June. Health professionals, educators, and policymakers around the world, including in Thailand, are watching closely. The forthcoming guidance will shape food policy for institutions, influence school meal programs, and inform nutrition advice used beyond the United States. Early reports indicate the new edition may push for more plant-based foods, updated protein recommendations, and tighter limits on added sugars and processed foods. The update is part of a five-year cycle to reflect the latest science and the evolving needs of populations.

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 fresh review in the American Journal of Clinical Nutrition questions how funding sources may shape conclusions in red meat research. Led by researchers from Francisco de Vitoria University in Spain, the study found that industry-funded trials are nearly four times more likely to report favorable or neutral heart-related outcomes than independently funded studies. The findings raise important considerations about scientific integrity and how dietary guidance reaches readers and patients.

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.

France’s top food safety agency, ANSES (Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail), has sent shockwaves through the international nutrition community with its latest recommendation: soy-based foods should be banned from all public mass catering, including schools, hospitals, and care homes. This call, issued in March 2025, has ignited global debate over the safety of soy products—a topic relevant to Thailand as plant-based menus become increasingly popular in schools and health-conscious households.

A French health agency has sparked a global conversation about soy in public catering, including schools, hospitals, and care homes. In March 2025, ANSES emphasized caution around high-intensity soy consumption, focusing on isoflavones, the plant compounds that can act like estrogen in the body. The agency warned that excessive intake could influence hormone balance and potentially affect children’s development if exposure is prolonged. Thai readers should note the emphasis on balanced nutrition and moderation as schools increasingly explore plant-based proteins.

Recent insights from the 2025 Oxford LEAP Conference suggest a transformative shift is imminent in how we approach food production and consumption. Paul Behrens, a prominent scholar from the University of Oxford, highlighted the unsustainability of current agricultural practices due to intensifying environmental pressures and global market vulnerabilities. Behrens’ research underscores the primary drivers of this change: agriculture-induced environmental degradation and the compounded threats of climate change, exemplified by extreme weather events such as the extensive floods in Australia earlier this year. Reports from Queensland, one of Australia’s key cattle regions, pointed to significant livestock losses, emblematic of the intensifying volatility in food systems worldwide.

New insights from the 2025 Oxford LEAP Conference highlight a looming transformation in how food is produced and consumed. A leading Oxford researcher warns that current farming practices are unsustainable as environmental pressures and market vulnerabilities intensify. The discussion centers on driving forces behind change: environmental damage from agriculture and the mounting risks of climate extremes, including severe floods in Australia earlier this year. In Queensland, a major cattle region, farmers reported substantial livestock losses, underscoring growing volatility in global food systems.

In an era where medical advancements constantly vie for public attention, Dr. John Scharffenberg, a 101-year-old physician and adjunct professor at Loma Linda University’s School of Public Health, offers simple yet timeless health advice: live longer through lifestyle changes. Known for driving his red Toyota Prius and sharing wisdom on YouTube, Dr. Scharffenberg’s practical guidance is influencing a global audience, including recent lectures in Madagascar and across Europe.

Despite lacking a genetic predisposition for longevity—his mother succumbed to Alzheimer’s in her 60s, and his father died of a heart attack at 76—Dr. Scharffenberg attributes his century-plus life to his active lifestyle and unique dietary choices.

A healthy breakfast often centers on oats, but chia pudding deserves a closer look for gut health and fullness. This easy, no-cook meal uses a few pantry staples and delivers more than just fiber. It’s a practical option for Thai readers seeking steady morning energy and a broader range of nutrients.

For Thai audiences aiming to improve digestion and stay full longer, chia pudding offers a strong alternative to traditional breakfast choices. Chia seeds are tiny but packed with dietary fiber. Research summarized by a registered dietitian highlights roughly 10 grams of dietary fiber per ounce of chia, making a meaningful contribution to daily intake—an important consideration in Thailand where fiber consumption frequently falls short of recommendations.

In the quest for a healthy breakfast, oatmeal often dominates the conversation as a fiber-rich option. However, new insights reveal that chia seed pudding may just be the unsung hero we’ve been overlooking. This simple meal, made with just a few pantry staples, not only satisfies the requirement for a fiber-filled breakfast but also brings various other health benefits to the table.

For Thai readers who are keen on improving gut health and maintaining a feeling of fullness throughout the morning, chia pudding presents an excellent alternative to traditional breakfast choices. Chia seeds are tiny, yet they pack an astonishing amount of dietary fiber. According to research shared by Mackenzie Burgess, RDN, chia seeds provide about 10 grams of dietary fiber per ounce, contributing significantly towards the recommended daily intake for adults, which is particularly crucial in Thailand where dietary fiber intake is often lower than recommended.

A 101-year-old physician and professor offers practical, timeless guidance for longer, healthier living. Dr. John Scharffenberg, an adjunct professor at a prominent public health school, is known for his active lifestyle, candid tips, and a YouTube presence that reaches millions. His recent talks in Madagascar and Europe underscore a universal message: longevity can be pursued through everyday choices.

Despite a family history with heartbreaks—his mother developed Alzheimer’s in her 60s and his father died of a heart attack in his 70s—Dr. Scharffenberg credits his century-spanning vitality to constant movement and mindful living. He often shares stories about hard work on a rugged property, tending thousands of plants, which kept him physically engaged well into later life.