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All You Need To Know About Goitrogens In Food

Your thyroid is a very important gland because its healthy functioning is crucial for pretty much every important metabolic and growth function in your body. This includes functions like maintenance of heart rate and body temperature, hormone regulation, cell growth, reproductive function, and tissue differentiation (modification of tissues during growth). So, anything that hampers thyroid functioning is bound to affect other important body functions as well.

Goitrogens are naturally occurring compounds that affect the functioning of your thyroid. They’re found in several foods you normally eat and are usually okay to consume. However, they are likely to be a cause for concern among those with already-existing thyroid problems as they further hamper thyroid functioning. Your doctor may analyze your diet if you have thyroid issues to see if you’re consuming goitrogen-rich foods in excess.

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Here’s everything you need to know about goitrogens and what you can do to prevent the harm caused by them.

Effect Of Goitrogens On Your Body

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Goitrogens, when consumed in excess, are likely to spell trouble in those with thyroid problems because:

Types Of Goitrogens

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There are 3 main types of goitrogens.

Lowering Effects Of Goitrogens

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Considering their abundant presence in several commonly eaten foods, you might be worried about consuming foods with goitrogen in excess. There’s no reason to be alarmed unless you have an already existing thyroid problem. Continue eating these foods without worrying about how much to eat. However, if you have a preexisting thyroid problem, these steps should help you limit their intake:

Try these simple tips to steer clear of the possible side effects of goitrogens and keep your thyroid healthy.

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References[+]

References
1 Chandra, Amar K. “Goitrogen in food: cyanogenic and flavonoids containing plant foods in the development of goiter.” In Bioactive Foods in Promoting Health, pp. 691-716. 2010.
2 Felker, Peter, Ronald Bunch, and Angela M. Leung. “Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism.” Nutrition reviews 74, no. 4 (2016): 248-258.
3 Vanderpas, Jean. “Nutritional epidemiology and thyroid hormone metabolism.” Annu. Rev. Nutr. 26 (2006): 293-322.
4 dos Santos, Maria Carolina de Souza, Carlos Frederico Lima Gonçalves, Mário Vaisman, Andrea Claudia Freitas Ferreira, and Denise Pires de Carvalho. “Impact of flavonoids on thyroid function.” Food and chemical toxicology 49, no. 10 (2011): 2495-2502.
5 Rungapamestry, Vanessa, Alan J. Duncan, Zoë Fuller, and Brian Ratcliffe. “Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates.” Proceedings of the Nutrition Society 66, no. 1 (2007): 69-81.
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