#Transfats

A growing body of research suggests that some everyday foods could be nudging our bodies toward aging faster than we expect. In particular, margarine and other vegetable oil spreads—long considered a convenient, cheap alternative to butter—are under the spotlight as potential contributors to aging processes. The latest scientific threads tie dietary choices not only to heart health or weight, but to deeper biological markers of aging, such as telomere length, which acts as a cellular clock. For Thai families balancing busy schedules with healthful cooking, these findings add a new layer to ongoing conversations about how to prepare meals that support longevity and well-being.

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 shift is underway in Thai nutrition guidance as experts challenge the blanket view that all fats are harmful. Fresh research and professional advice now emphasize that certain fats—when eaten in sensible portions—can support brain function, hormone balance, and nutrient absorption. The takeaway for Thai readers is to focus on the type and amount of fat within diverse, minimally processed meals.

For decades, low-fat products and skimmed dairy dominated shelves in Thailand and beyond. Public health campaigns tied fat to heart disease and cholesterol concerns. Today, nutritionists argue that fat is a vital macronutrient. It helps brain health, supports hormonal production, and aids the absorption of fat-soluble vitamins. The emphasis is on choosing high-quality fats rather than eliminating fat entirely.

A recent warning from health experts has highlighted that a widespread kitchen habit—reusing cooking oil for frying—could unknowingly raise cholesterol levels, putting millions at risk of long-term heart disease. While many Thai families reuse their cooking oil as a way to save money and reduce waste, mounting scientific evidence reveals this common practice could be a silent contributor to elevated cholesterol and cardiovascular risk, making it an urgent public health concern.

A growing health alert highlights a common Thai practice that may quietly raise cholesterol: reusing cooking oil for frying. While saving money and reducing waste, this habit can lead to chemical changes in oil that increase heart disease risk over time.

In Thai households, street food stalls, and community kitchens, families often reuse the same oil for deep-frying popular dishes such as fried chicken, spring rolls, and doughnuts. New research and health reporting point to oil reheating as a trigger for chemical transformations that produce harmful trans fats and oxidized compounds. Data from reputable sources shows these substances can raise LDL “bad” cholesterol and lower HDL “good” cholesterol, heightening cardiovascular risk.