Goitrogenic foods can interfere with the production of thyroid hormone for those with a compromised thyroid function.  
However, there is scant research evidence on the relationship between goitrogenic foods and thyroid deficiency.

This has led to differing perspectives on whether goitrogenic foods should be avoided by thyroid disease sufferers.

 ​WH360's perspective advice is cook them well and enjoy! 

 

1. The Cooking Effect*.  Research studies are limited in this area but it appears that cooking helps inactivate goitrogenic compounds found in food. Goitrogenic agents such as isoflavones (found in soy foods) and isothiocyanates (found in cruciferous vegetables) appear to be heat-sensitive.
   It has been reported that cooking lowers the availability of these substances. In the case of isothiocyanates (found in cruciferous vegetables
   like broccoli) as much as a third of this agent may be deactivated when broccoli is boiled in water.
    

2. WH360 View.  Our Endocrine Eating Plan avoids most goitrogenic foods, especially wheat, soy and caffeine.  We believe that cruciferous vegetables can be eaten in moderation - no more than three 2-3 times a week - provided that they are cooked properly. 

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References:

Greber, M. Goitrogenic Foods, Amer. J. Clin.  Nutrition, Vol. 5, No. 4, p440-444

Conaway, C. C.; Getahun, S. M.; Liebes, L. L.; Pusateri, D. J.; Topham, D. K.; Botero-Omary, M., and Chung, F. L. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli. Nutr Cancer. 2000; 38(2):168-78.

 

Fowke, J. H.; Fahey, J. W.; Stephenson, K. K., and Hebert, J. R. Using isothiocyanate excretion as a biological marker of Brassica vegetable
consumption in epidemiological studies: evaluating the sources of variability. Public Health Nutr. 2001 Jun; 4(3):837-46.

 

Getahun, S. M. and Chung, F. L. Conversion of glucosinolates to isothiocyanates in humans after ingestion of cooked watercress. Cancer Epidemiol Biomarkers Prev. 1999 May; 8(5):447-51.