#Processedfoods

Recent findings from the NutriNet-Santé prospective cohort study, detailed in PLOS Medicine, have shed light on a potentially concerning link between food additive mixtures and the incidence of type 2 diabetes. Conducted by French researchers, this large-scale study presents the first significant evidence connecting common food additives—frequently found in processed foods—to a heightened risk of developing type 2 diabetes, a condition that continues to rise globally, including in Thailand.

The NutriNet-Santé study is a comprehensive investigation into the dietary habits and health outcomes of over 100,000 volunteers, meticulously analyzing their intake of over 269 food additives. By tracking these participants’ health over several years and linking their dietary data to national health records, researchers have identified two particular mixtures of food additives that are associated with a higher risk of type 2 diabetes. These mixtures include common food additives such as artificial sweeteners, emulsifiers, and colorants, ingredients often found in sodas, sauces, and various processed snacks.

The increasing trend of protein-enhanced foods has become a prominent feature in grocery stores and dietary advice alike. From protein-enriched chocolate bars to fortified milk and coffee, these products are pitched as health-boosting options by marketers and influencers. But do they really live up to their claims? According to a recent article by The Conversation, the emphasis on protein intake has reached levels that could present a misleading portrayal of nutritional health for consumers.

Protein remains essential for muscle mass and immune function, but more protein is not always better. A recent discussion in The Conversation warns that marketing-driven hype around protein may distort how people understand healthy eating. In Thai contexts, this matters as dietary patterns combine traditional foods with modern, protein-angled products.

Current guidance suggests about 0.75 grams of protein per kilogram of body weight for many adults. Some researchers argue that needs may rise to 1.2 to 1.6 grams per kilogram, depending on factors such as age, recovery from illness, and athletic activity. This nuance is particularly relevant in Thailand, where staple meals based on rice and vegetables can fall short on protein unless intentional choices are made.