goitrogén

Goitrogen is a term used to describe any substance that can interfere with thyroid gland function, particularly its ability to take up iodine. This interference can lead to the enlargement of the thyroid gland, a condition known as a goiter. Goitrogens are found naturally in certain foods, most notably in raw cruciferous vegetables such as broccoli, cabbage, cauliflower, kale, and Brussels sprouts. They can also be present in soy products and some root vegetables like cassava.

The mechanism by which goitrogens exert their effect involves inhibiting the enzyme thyroid peroxidase, which is crucial for the synthesis of thyroid hormones. By blocking this enzyme, goitrogens reduce the production of thyroxine (T4) and triiodothyronine (T3). When thyroid hormone levels drop, the pituitary gland releases more thyroid-stimulating hormone (TSH) in an attempt to compensate. Elevated TSH levels can stimulate the thyroid gland to grow larger, resulting in a goiter.

It is important to note that the goitrogenic potential of these foods is generally reduced by cooking. Boiling or steaming cruciferous vegetables can significantly decrease their goitrogen content. For most individuals with adequate iodine intake, consuming these vegetables in normal dietary amounts, especially when cooked, is unlikely to cause thyroid problems. However, for individuals with pre-existing thyroid conditions or iodine deficiency, excessive consumption of raw goitrogenic foods might pose a greater risk. The overall impact of goitrogens on thyroid health is complex and depends on the type and amount of goitrogen consumed, as well as the individual's iodine status and thyroid function.