For patients with thyroid disease, dietary issues in their lives are particularly important. The thyroid gland is an important endocrine organ that plays a vital role in our metabolism and ability to use it, however the intake of some foods may have adverse effects on the thyroid gland.
Among them, legumes are concerned by many patients, because some people with bad thyroid are not suitable to eat legumes. So, is there any scientific basis for this claim?
First of all, we need to understand that there are many types of thyroid diseases, such as hyperthyroidism (hyperthyroidism), hypothyroidism (hypothyroidism), goiter, thyroid cancer, etc.
Legumes include soybeans, mung beans, red beans, black beans, etc., which are rich in protein, dietary fiber, vitamins and trace elements, and are an indispensable and important part of people's daily diet. However, isoflavones in legumes are considered inhibitors of thyroid peroxidase and may reduce thyroid hormone synthesis.
Therefore, from this perspective, for some patients with thyroid disease, such as high iodine intake after total thyroidectomy may increase the residual small amount of thyroid adverse activity, affect the prognosis of thyroid cancer, or for patients who need to reduce thyroid hormone secretion during the course of thyroid disease**, such as patients with hyperthyroidism, the intake of legumes may require caution.
However, for most people with thyroid disease, legumes are not a must-avoid. Legumes contain a certain amount of protein and dietary fiber, which can provide the body with essential nutrients and help maintain good health.
In addition, legumes also contain some vitamins and trace elements, such as calcium, iron, zinc, etc., which are also beneficial for patients with thyroid disease.
Of course, when consuming legumes, you also need to pay attention to the following:
Moderate intake: Legumes contain a certain amount of protein and dietary fiber, and excessive intake may cause uncomfortable symptoms such as indigestion and bloating. Therefore, it is recommended that patients with thyroid disease consume legumes in moderation, generally no more than 50 grams per day.
Pair with other foods: Legumes contain a certain amount of protein and dietary fiber, so it is recommended that patients with thyroid disease eat legumes with other foods, such as vegetables, fruits, whole grains, etc., to ensure balanced nutrition.
In short, for patients with thyroid disease, legumes are not a must-avoid food. However, for some patients with thyroid disease, such as high iodine intake after total thyroidectomy may increase the remaining small amount of thyroid adverse activity, affecting the prognosis of thyroid cancer, or in patients who need to reduce thyroid hormone secretion during the course of thyroid disease**, such as patients with hyperthyroidism, the intake of legumes may require caution.