Food Is Medicine—Health Innovation for Modern People 

A lecturer from the Faculty of Science, Chulalongkorn University, recommends utilizing food production technology to develop “food as medicine” products derived from Thai herbs, vegetables, and fruits. This initiative aims to enhance public health, mitigate the risk of non-communicable diseases (NCDs), and contribute to the country’s economic growth by integrating traditional Thai wisdom in food and agriculture.

Food is the foundation of good health, yet in today’s world, many people find themselves “taking medicine as food” rather than using food as a natural means to maintain well-being. 

“Today, the global population is experiencing significant health challenges due to fast-paced lifestyles, improper dietary habits, lack of physical activity, and high levels of stress. These factors have contributed to a rising prevalence of non-communicable diseases (NCDs), including diabetes, hypertension, hyperlipidemia, coronary artery disease, kidney disease, and cancer,” said Associate Professor Dr. Kitipong Assatarakul, Head of the Department of Food Technology, Faculty of Science, Chulalongkorn University. Citing the 2023 World Health Organization (WHO) report, he highlighted that an estimated 41 million people worldwide succumb to NCDs each year.

To address this growing concern, he emphasized the importance of adopting the concept of “food as medicine,” advocating for healthier dietary choices that could reduce the need for multiple medications while enhancing both well-being and enjoyment of food.

“Taking medicine is essential when we are ill, but food can serve as both a preventive and therapeutic measure. So why not embrace the concept of ‘food as medicine’ when we already consume food every day?” posed Assoc. Prof. Dr. Kitipong encouraging a shift towards healthier dietary choices. 

He emphasized that prioritizing healthy or medicinal food is crucial for all sectors—not only to promote public health but also to create economic opportunities for the country.

“Thailand has the potential to be a leader in the healthy food market. We possess a rich tradition of food, herbal, and agricultural wisdom, supported by advanced research and technology to enhance food production. This presents a significant opportunity for the country and Thai entrepreneurs to capitalize on,” Assoc. Prof. Dr. Kitipong concluded. 

Medicinal Food—A Simple and Economical Approach 

According to Assoc. Prof. Dr. Kitipong Assatarakul, “medicinal food” should include vegetables, fruits, herbs, or other natural ingredients that offer health benefits to consumers.

“Consumers can prepare their own medicinal food, which is both cost-effective and beneficial for health. By incorporating adequate amounts of vegetables, fruits, and herbs into their diet while ensuring that food is clean and free from harmful contaminants, individuals can strengthen their immunity and lower the risk of chronic non-communicable diseases (NCDs),” he explained.

Assoc. Prof. Dr. Kitipong highlighted several well-known medicinal foods that many people already consume, emphasizing their scientifically proven health benefits:

• Garlic helps lower LDL (bad cholesterol) levels, reducing the risk of heart disease.
• Sea Fish—rich in omega-3 fatty acids, regular consumption can reduce the risk of death from coronary heart disease by approximately 50% compared to those who do not consume sea fish.
• Avocado—When consumed in appropriate amounts, avocados can help lower blood pressure and reduce the risk of coronary heart disease.
• Yogurt—regular intake can reduce cholesterol levels by about 4%, enhance immune function, support digestion, and help the body produce essential vitamins. However, he advised choosing yogurt with low sugar content, as indicated on the nutrition label.

By making informed dietary choices and embracing food as medicine, individuals can take proactive steps toward better health while also reducing healthcare costs.

Food as Medicine vs. Dietary Supplements: Understanding the Differences 

Many people consume dietary supplements such as vitamin C, collagen, and probiotics in addition to their regular diet. However, how do dietary supplements differ from food as medicine?

Assoc. Prof. Dr. Kitipong explained that dietary supplements are intended to complement a person’s usual diet. These products typically come in non-traditional food forms, such as tablets, capsules, powders, flakes, or liquids.

On the other hand, functional food refers to food products that naturally contain or are enhanced with bioactive compounds that provide health benefits beyond basic nutrition. These foods are supported by scientific research demonstrating their ability to enhance normal bodily functions and reduce the risk of non-communicable diseases (NCDs). Examples include blood sugar-lowering beverages and immune-boosting foods.

For those considering dietary supplements or functional foods, Assoc. Prof. Dr. Kitipong provided the following key recommendations:

• Choose based on individual health needs—select products that align with personal health goals, such as improving vision or brain function. 
• Verify the manufacturer’s credibility—ensure that the producer is reputable and recognized in the industry. 
• Look for regulatory approval—check for the FDA logo, which indicates that the product has met quality and safety standards set by the Food and Drug Administration (FDA). 

Thailand’s Potential for Producing Food as Medicine 

According to Assoc. Prof. Dr. Kitipong, the growing health consciousness among consumers presents a golden opportunity for food industry entrepreneurs. 

“The functional food industry has significant market potential, with both domestic and international demand continuing to grow. Moreover, advancements in food production technology have made manufacturing processes more efficient. Various agencies also provide funding for research on health-focused food products, particularly those incorporating locally grown herbs and ingredients. This not only supports consumer well-being but also strengthens the local economy. Therefore, the private sector should actively invest in the health food industry to attract a wider consumer base,” he explained.

Assoc. Prof. Dr. Kitipong outlined four key approaches for Thailand’s development and production of “food as medicine” products: 

1. Utilization of Thai Herbs—Thailand is abundant in medicinal herbs that can be incorporated into food products. Examples include ginger and roselle drinks, which have lipid-lowering and immune-boosting properties.

2. Fruit and Vegetable-Based Products— Fruits and vegetables are rich in bioactive compounds and antioxidants, making them excellent ingredients for functional food products that promote overall health. 

3. Application of Food Production Technology—Thailand has extensive research and food technology expertise that can enhance the production of medicinal food. For example, fermentation technology can be used to produce yogurt that boosts immunity and increases good cholesterol (HDL), while extraction technology allows for the efficient isolation of bioactive compounds beneficial to health. Additionally, innovations in fish processing technology can shorten fermentation periods while maintaining nutritional value. 

4. Promotion of Medicinal Plant Cultivation—The government and relevant agencies have actively supported the cultivation of medicinal plants and the development of herbal-based food products. This includes funding research, facilitating marketing efforts, and advancing production technology to integrate Thai herbal ingredients into health-promoting foods.

With these strategic initiatives, Thailand is well-positioned to become a leader in the global functional food industry, leveraging its rich agricultural resources, advanced food technology, and deep-rooted traditional knowledge. 

Government Support for Research and Economic Growth Through “Food as Medicine” 

Although Thailand possesses rich agricultural resources and traditional food wisdom, the development of “food as medicine” products requires continuous research and innovation to meet consumer demands. Researchers and academics play a crucial role in enhancing the efficiency, safety, and effectiveness of these products, ensuring they align with global health trends and standards. 

“The global health food industry is expanding rapidly, presenting a golden opportunity for Thailand to add value to its food sector. Investing in research and development, strengthening brand identity, and encouraging private sector investment will drive growth in this industry, ultimately generating significant economic benefits for the country,” concluded Associate Professor Dr. Kitipong  

The Department of Food Technology, Faculty of Science, Chulalongkorn University, offers educational services in food production, quality control, food preservation, and product development. Research and innovations from the department are currently being applied in real-world industries, supporting the advancement of Thailand’s food sector. 

For more information or consulting services, please contact the Department of Food Technology, Faculty of Science, Chulalongkorn University at 02-218-5515-6 or visit Facebook: FoodTech Chula.

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