About the possible role of the hypocaloric diet in the pathogenesis of hypothyroidism

Abstract

Many researchers of the thyroid pathology consider that the investigation of the epidemiology of thyroid disease in conjunction with the study of the diet are relevant. The question is if the unbalanced diet may worsen the course of hypothyroidism. The purpose of this study was to establish the relationship between the peculiarities of the diet of patients with hypothyroidism and the functional state of the thyroid gland. Methods and materials. It was observed 400 women of Polish nationality aged 19–28 years living in Biala Podlaska district of the Lublin Voivodeship of Poland which consider themselves healthy. The blood levels of free (FT3) and total (T3) triiodothyronine, free (FT4) and total (T4) thyroxin, thyrotropic hormone (TSH) were determined. With the help of questionnaires and food tables, the approximate average amount of proteins, fats and carbohydrates in the daily ration was determined, as well as the average amount consumed daily with iodine. The prevalence of hypothyroidism among surveyed women was 3.5 % and was not significantly different from the values ​​observed in the European Union. Women with reduced thyroid function consumed with food significantly 3.78 times less iodine, 2.97 times (P < 0.001) less salt and 1.47 times (P < 0.001) less protein compared to women with normal thyroid function. In addition, women with hypothyroidism consumed with food 2.25 times (P < 0.001) more products with properties of strumogens. The development of hypothyroidism in the examined women was combined with a reduced intake of iodine and proteins with food products and an increased use of products with the properties of strumogens.