#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 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).

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).

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.

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.

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.

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.