Cruciferous vegetables such as broccoli, cabbage, cauliflower, kale, turnips, and bok choy are packed with glucosinolate compounds. When these vegetables are chopped, crushed or chewed raw, the compounds are transformed into goitrogens. These goitrogens can interfere with thyroid hormone synthesis by reducing iodine absorption, which leads to an increase in compensatory hormone production and can potentially cause goiter, nodular goiter and hypothyroidism. However, there is no current recommendation for individuals with thyroid disease to avoid consuming cruciferous vegetables. Instead, research suggests that they have a positive impact on overall health due to their high fiber and nutrient content which helps combat oxidation and boost immunity.
Cooking cruciferous vegetables can help destroy goitrogens and glucosinolates. Incorporating them into a diet in moderation is beneficial for those with any type of thyroid disease. Individuals with hyperthyroidism or Graves’ disease can consume cruciferous vegetables normally without any issues. Those with iodine deficiency should consume cooked cabbage instead of raw cabbage to minimize the effects of the goitrogens on their thyroid gland. Additionally, it is recommended to consume selenium-rich foods such as seafood or nuts alongside these cruciferous vegetables for optimal health benefits.
The World Health Organization advises individuals with hypothyroidism to consume foods rich in iodine at least 150 mcg per day for adults or around 250 mcg per day for pregnant or breastfeeding women. Foods high in iodine include fish, seafood, seaweed eggs milk and yogurt. Furthermore incorporating magnesium-zinc-iron-vitamin D rich foods into the diet will benefit individuals with thyroid disease even more so than just consuming iodine alone.
In addition to a balanced diet and appropriate physical exercise regular health check-ups follow up appointments adherence to prescribed medication is crucial for patients with thyroid disease
