Cruciferous vegetables like broccoli, cabbage, cauliflower, kale, turnips, and bok choy are rich in glucosinolate compounds. These compounds can be converted into goitrogens when cruciferous vegetables are cut, chopped, crushed, or chewed raw. Goitrogens can inhibit thyroid hormone synthesis by reducing iodine absorption, leading to an increase in compensatory thyroid hormones, which can raise the risk of goiter, nodular goiter, and hypothyroidism.
Despite the presence of goitrogens in cruciferous vegetables, there is no official recommendation stating that people with thyroid disease should avoid consuming them. Research has not definitively determined the extent to which cruciferous vegetables impact thyroid function. Cooking cruciferous vegetables can help destroy goitrogens, preventing them from affecting the thyroid gland.
Even for individuals with thyroid disease, there is no need to completely avoid cruciferous vegetables. They can still be consumed in moderate amounts and as part of a balanced diet. Patients with hyperthyroidism, Graves’ disease, goiter, thyroid cysts, hypothyroidism, and those undergoing thyroid hormone replacement therapy can safely include cruciferous vegetables in their diet.
If a patient has hypothyroidism and iodine deficiency, it is advisable to consume cooked cabbage rather than raw cabbage. Additionally, juices or smoothies made from cruciferous vegetables should be avoided in such cases. It is recommended that individuals with hypothyroidism consume foods rich in iodine, selenium, magnesium, zinc, iron, and vitamin D to support thyroid health.
In addition to maintaining a nutritious diet, patients with thyroid disease should also engage in appropriate physical exercise, undergo regular health check-ups, adhere to prescribed medications, and follow the guidance of healthcare providers.