article about cruciferous vegetables/Thyroid Problems

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Certain foods contain compounds called goitrogens that interfere with normal

thyroid function or, after they are ingested, interact with other substances in

the body to form goitrogens. “Natural goitrogens can suppress the thyroid

function,” Vasconcellos explains.

 

Goitrogenic foods include the cruciferous vegetables (broccoli, brussels

sprouts, cauliflower, cabbage, rutabagas, turnips, kohlrabi, kale), millet,

peaches, peanuts, walnuts, pine nuts, radishes, spinach, and strawberries. The

isothiocyanates in these foods reduce thyroid function by interfering with the

activity of an enzyme called thyroid peroxidase, which helps normal thyroid

function by adding iodine atoms onto thyroid hormones. Soy, a staple in the

vegetarian diet, is also a goitrogen and appears to increase T-4 without

affecting T-3 levels. Isoflavones in soy, such as isothiocyanate, block the

activity of thyroid peroxidase. Ultimately, this impairs thyroid function and

can lead to weight gain.

 

Nutritionists and physicians recommend limiting intake of natural goitrogens but

not eliminating them, since soy and cruciferous vegetables provide other proven

benefits.

 

Women with a thyroid condition should limit soy intake to no more than one daily

serving, which is equivalent to 4 ounces of tofu, 2 teaspoons of soy sauce, or 8

ounces of soy milk. Cruciferous vegetables and other foods mentioned above

should also be limited to 1 cup two to three times per week.

 

“Greater than 1 cup daily is considered excessive for those with a thyroid

condition,” Vasconcellos says. She adds that cooking appears to make the

goitrogenic compounds in these foods inactive and recommends that women with

thyroid disorders consume goitrogenic foods in cooked form rather than raw.