Vietnam nutrition experts recommend alternative proteins and warn against pork offal

Nutrition specialists advise Vietnamese families to diversify protein sources as the season shifts from summer to autumn. They suggest adding duck meat, which offers high‑quality protein, B‑vitamins, iron, zinc and phosphorus, and recommend low‑fat seafood such as clams for their protein, iron, vitamin B12 and mineral content. Balanced meals with vegetables and fruit are emphasized to improve nutrient absorption and reduce digestive strain.

Separately, medical professionals caution that pork offal can pose health risks for certain groups. The organ meat is high in purines, cholesterol and fat, which may trigger gout attacks, raise blood lipid levels, aggravate cardiovascular disease, and worsen kidney, liver or digestive disorders. Six vulnerable groups—including people with gout, heart disease, high cholesterol, digestive problems, obesity or liver disease—are advised to limit or avoid pork offal and to ensure any consumption is from clearly sourced, properly cleaned and thoroughly cooked products.