Talk:Goitrogen

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Is there a category of foods that are the opposite of goitrogens (that is, which stimulate thyroid function rather than suppress it)? Badagnani 10:40, 17 June 2006 (UTC)[reply]

To evaluate: should these be added to the list of goitrogens?

• Sorghum
• Cassava
• Pear
• Ascorbic acid
• Copper sulfate

Badagnani 21:16, 12 October 2007 (UTC)[reply]

The organic compound L-5-vinyl-2-thiooxazolidone, found in Brassica vegetables, might be mentioned in the article. Badagnani 21:21, 12 October 2007 (UTC)[reply]

Should this be added (and does anyone have a reference that would support or refute this?):

Plants secrete goitrogen in response to attacks on them. As a result, organically grown foods have higher levels of goitrogen, making them more dangerous to humans in this regard.

Also, eating raw foods results in higher doses, since cooking destroys the toxicity. Itismeitisi 00:29, 3 December 2007 (UTC)[reply]

Some websites (including Dr. Weil) mention corn, sweet potatoes, and lima beans as additional goitrogens. Other websites list walnuts, almonds, and raw carrots. Is this correct? Badagnani (talk) 21:09, 19 December 2007 (UTC)[reply]

The list of vegetable crops includes canola. However, my understanding is that canola specifically has low levels of glucosinolates, the active goitrogenic ingredient. Should canola not be removed from this list? —Preceding unsigned comment added by 202.27.240.6 (talk) 23:24, 4 April 2008 (UTC)[reply]

That's "lower," not "low." Badagnani (talk) 23:30, 4 April 2008 (UTC)[reply]

This was the only study I easily found for the often-repeated claim that cooking reduces the goitrogenic properties of cruciferous vegetables.

http://www.ncbi.nlm.nih.gov/pubmed/11525594

Conaway CC, Getahun SM, Liebes LL, Pusateri DJ, Topham DK, Botero-Omary M, Chung FL.

Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli.

Nutr Cancer. 2000;38(2):168-78.

Erratum in Nutr Cancer 2001;41(1-2):196.

Abstract

The cancer-chemopreventive effects of broccoli may be attributed, in part, to isothiocyanates (ITCs), hydrolysis products of glucosinolates. Glucosinolates are hydrolyzed to their respective ITCs by the enzyme myrosinase, which is inactivated by heat. In this study, the metabolic fate of glucosinolates after ingestion of steamed and fresh broccoli was compared in 12 male subjects in a crossover design. During each 48-hour baseline period, no foods containing glucosinolates or ITCs were allowed. The subjects then consumed 200 g of fresh or steamed broccoli; all other dietary sources of ITCs were excluded. Blood and urine samples were collected during the 24-hour period after broccoli consumption. Total ITC equivalents in broccoli and total ITC equivalents in plasma and urine were assayed by high-performance liquid chromatography as the cyclocondensation product of 1,2-benzenedithiol. The content of ITCs in fresh and steamed broccoli after myrosinase treatment was found to be virtually identical (1.1 vs. 1.0 micromol/g wet wt). The average 24-hour urinary excretion of ITC equivalents amounted to 32.3 +/- 12.7% and 10.2 +/- 5.9% of the amounts ingested for fresh and steamed broccoli, respectively. Approximately 40% of total ITC equivalents in urine, 25.8 +/- 13.9 and 6.9 +/- 2.5 micromol for fresh and steamed broccoli, respectively, occurred as the N-acetyl-L-cysteine conjugate of sulforaphane (SFN-NAC). Total ITC metabolites in plasma peaked between 0 and 8 hours, whereas urinary excretion of total ITC equivalents and SFN-NAC occurred primarily between 2 and 12 hours. Results of this study indicate that the bioavailability of ITCs from fresh broccoli is approximately three times greater than that from cooked broccoli, in which myrosinase is inactivated. Considering the cancer-chemopreventive potential of ITCs, cooking broccoli may markedly reduce its beneficial effects on health.

PMID:

   11525594
   [PubMed - indexed for MEDLINE]  — Preceding unsigned comment added by 99.190.133.143 (talk) 21:00, 28 January 2012 (UTC)[reply] 

"Foods stimulating thyroid tissue

Some foods and drinks have an opposite effect on the thyroid gland; that is, they stimulate thyroid function rather than suppressing it, examples being avocado and saturated fat."

There are no sources. — Preceding unsigned comment added by 71.241.197.129 (talk) 06:06, 8 June 2012 (UTC)[reply]

Two links (both to http://ehp03.niehs.nih.gov/article/fetchArticle.action?articleURI=info:doi/10.1289/ehp.02110927) are broken. Since the editor in question didn't add any information on the actual article, I haven't been able to track them down. -- Shimmin Beg (talk) 16:07, 19 November 2012 (UTC)[reply]