Hashimoto's thyroiditis, widely known as Hashimoto's disease, is the leading cause of hypothyroidism (or an underactive thyroid gland) in the developed world. It's characterized by the body’s immune system gradually attacking and impairing the functioning of the thyroid gland. This can result in unexpected weight gain, increased skin dryness, hair loss, chronic fatigue, and persistent constipation.
While medication certainly plays a definitive role, studies suggest that implementing positive dietary practices and lifestyle makeovers can improve these bothersome symptoms considerably. Research has delved into different foods and dietary habits to understand how our food choices may help or hinder thyroid health.
Focus on your diet to help with Hashimoto’s management
Seaweed: Seaweed, especially brown seaweed (kelps) due to its high iodine content can have a significant anti-thyroid action, and thus frequent or excessive consumption is best avoided (Smyth, 2021). i. It's been observed amongst American women that continuous seaweed consumption can increase serum TSH levels (Teas et al., 2007).
Soy: Soy does not detrimentally affect thyroid function in iodine-replete individuals, but it can interfere with the absorption of synthetic thyroid hormone (like levothyroxine). Thus it increases the required dose of thyroid hormone medication in hypothyroid patients (Messina & Redmond, 2006).
Goitrogenic Foods: Certain foods display goitrogenic properties i.e., they can lead to an enlarged thyroid gland (also known as a goiter). These foods include cruciferous vegetables like cabbage, cauliflower, broccoli, kale, turnips, radishes, and mustard among others. However, cooking usually reduces the anti-thyroid potency of these vegetables. It is important to note that these foods have a lot of beneficial aspects and may be harmful to your thyroid health only when consumed in very large quantities. (Bajaj et al., 2016). Non-cruciferous vegetables like sweet potato and cassava, seeds like millet, and nuts like peanuts and pine nuts also display goitrogenic properties.
Iodine Intake: Striking a balance in iodine consumption forms an integral part of dietary considerations for someone with Hashimoto's disease. Both extremes of a very high and very low iodine intake can impact thyroid function, potentially raising the risk for thyroid cancer (Dal Maso et al., 2009).
Starchy Foods & Sugar: Studies have shown that a diet limited in starchy foods, sugars, and fatty products may reduce the risk of thyroid cancer (Fiore et al., 2020). Using a low-glycemic-index approach can keep your blood sugar and insulin responses in better balance.
Draw your dining table with this knowledge in mind, bringing in as much variety as resonates well with your body.
EMBRACE THESE FOODS
As a friendly guideline, include a rainbow of fruits, non-starchy vegetables like zucchini, artichokes, asparagus, carrots, peppers, arugula, and mushrooms, and starchy vegetables like potatoes, peas, and butternut squash, and other nutritious foods that are high in healthy fats, lean animal protein, seeds (except millets), and nuts (except peanuts and pine nuts). Base meals on higher fiber starchy foods like potatoes, whole wheat bread, rice, or pasta.
INCLUDE THESE FOODS BUT WITH CAUTION
Foods like cruciferous vegetables have a range of health benefits but should be avoided in frequent or large quantities as they can have anti-thyroid action. Be sure to cook or steam them before eating. Some people with Hashimoto’s may have gluten sensitivity, in which case choosing gluten-free options may be beneficial. If you do not have a diagnosed gluten sensitivity or coeliac disease, it may not be necessary to follow a gluten-free diet. Foods that are rich in calcium or fortified with it can interfere with the absorption of your thyroid medication. To avoid this interference, it's best to consume these foods at least 4 hours apart from taking your thyroid medication.
CONSUME LESS OF THESE
Remove or minimize items from your diet that tend to augment Hashimoto's symptoms. These include highly processed foods with added sugars and sweeteners, fast food options, fried foods, canned foods, high-glycemic foods, soy, and alcohol.
To conclude, maintaining the right diet forms an integral part of managing Hashimoto's disease, improving your everyday living, and promoting overall well-being. We believe in empowering you further at Eureka by providing free, personalized health suggestions to give you more control over your Hashimoto's thyroiditis.
References
- Iodine, Seaweed, and the Thyroid: This review discusses the association with thyroid function of seaweed-derived iodine intake, outlining the beneficial and in some cases adverse consequences of this association (Symth, 2021)
- Seaweed and Soy Effects on Thyroid Function: Seaweed, due to its high iodine content, and soy, because of its goitrogenic properties, have significant impacts on thyroid function in American women, with seaweed increasing serum TSH levels (Teas, Braverman, Kurzer, Pino, Hurley, & Hébert, 2007).
- Soy Protein and Isoflavones on Thyroid Function: Reviews the effects of soy foods and isoflavones on thyroid function, indicating that while soy does not adversely affect thyroid function in euthyroid, iodine-replete individuals, it may increase the thyroid hormone dose required by hypothyroid patients (Messina & Redmond, 2006).
- Various Possible Toxicants Involved in Thyroid Dysfunction: This review highlights the various possible toxicants affecting thyroid function so that adequate measures can be undertaken to control excessive exposure in the future to reduce the prevalence of thyroid disorders. (Bajaj et al., 2016)
- Dietary Risk Factors for Thyroid Cancer: Indicates that both very high and very low iodine intakes can affect thyroid function and possibly thyroid cancer risk. Vegetables other than cruciferous show a protective effect against thyroid cancer (Dal Maso, Bosetti, la Vecchia, & Franceschi, 2009).
- Hospital-Based Case-Control Study on Thyroid Cancer in Sicily: Shows a positive association of thyroid cancer risk with starchy foods, sweets, and products rich in salt and fat, while vegetables and seafood are inversely associated with the disease risk (Fiore et al., 2020).
