Smart foods for hypothyroidism
Tasty, nutrient-rich recipes to help maximize thyroid function.
September/October 2001
By Debbie Whittaker
Skip the raw peanuts, pass on the coleslaw, and
hold the broccoli sprouts. After a lifetime of eating all I wanted
of these and many otherwise-healthy foods, it came as a shock that
they may have set me up to develop the same hypothyroid condition
experienced by other members of my family.
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Hypothyroidism (low thyroid function) is believed to be one of
the most underdiagnosed health conditions in the United States.
Many of its symptoms—lethargy, depression, and weight gain—can be
easily attributed to other factors, making hypothyroidism difficult
to diagnose. Some reports estimate that around 15 percent of the
population suffers from the condition; other reports estimate more
than twice that. Risk increases with age, particularly in
menopausal women. Hyperthyroidism (overactive thyroid), the
opposite of hypothyroidism, is considerably less common and is
characterized by extreme nervousness and restlessness.
A diet for hypothyroidism
Goitrogens are naturally occurring substances in certain foods
that interfere with the production of thyroid hormones (the
hormones that people with hypothyroidism lack). They include some
of the most commonly consumed foods of the health-conscious
community: broccoli, cauliflower, kale, spinach, radishes,
soybeans, peanuts, pine nuts, peaches, and millet. The good news is
that many health professionals believe that cooking may inactivate
goitrogens.
Although these foods provide many benefits for healthy people,
goitrogenic potential should be considered by at-risk groups:
people who have a family history of hypothyroidism, those who
already have symptoms, and women approaching menopause.
Some goitrogens, such as soy isoflavones, pose a particular
quandary for menopausal women—they can reduce certain menopausal
symptoms, such as hot flashes, but are thought to aggravate
hypothyroidism. Hypothyroidism could explain menopausal symptoms
such as depression, weight gain, and lethargy. People with
deficient thyroid function often feel cold, which might help
differentiate the two conditions. It is unknown whether other
phytoestrogenic foods are thought to affect thyroid functioning.
While avoiding goitrogens may mitigate symptoms of hypothyroidism,
many other dietary and nondietary factors are also involved.
At least a dozen vitamins and minerals are recommended for
preventing low thyroid function—iodine, an essential trace element
present in the thyroid gland, being the most widely recognized.
Iodized table salt generally contributes enough iodine to the
American diet to prevent goiter, a swelling of the thyroid gland
visible around the Adam’s apple and associated with hypothyroidism;
however, it may not be enough to counter other effects of low
thyroid function. Iodine may be available in land-grown foods, but
because the amount varies considerably depending on the minerals in
the soil, seafood is a more reliable source. A significant amount
of iodine is found in kelp, but excessive amounts (more than 600
mcg per day for prolonged periods) may actually trigger
hypothyroidism, so moderation is the key.
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