#Transfats

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 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.