Cruciferous vegetables, such as broccoli, cabbage, cauliflower, kale, turnips, and bok choy, are packed with glucosinolate compounds that can be converted into goitrogens when these vegetables are chopped, crushed or chewed raw. Goitrogens can inhibit the production of thyroid hormones by reducing iodine absorption in the body. This can lead to an increase in compensatory thyroid hormones and raise the risk of goiter, nodular goiter and hypothyroidism.
However, there is no official recommendation for individuals with thyroid disease to avoid consuming cruciferous vegetables altogether. While research has not conclusively determined how these vegetables affect thyroid function, cooking them can help to destroy goitrogens and prevent them from harming the thyroid gland.
Even for those with thyroid disease, it is not necessary to completely eliminate cruciferous vegetables from their diet. They can still be consumed in moderation and as part of a balanced diet. Patients with hyperthyroidism, Graves’ disease, goiter, thyroid cysts, hypothyroidism and those undergoing hormone replacement therapy can safely consume cruciferous vegetables as part of their dietary regimen.
If a patient has hypothyroidism and iodine deficiency, it is recommended that they consume cooked cabbage instead of raw cabbage. Additionally, juices or smoothies made from cruciferous vegetables should be avoided in such cases. It is important for individuals with hypothyroidism to consume foods rich in iodine, selenium
