Preliminary observations on the effect of dietary brussels sprouts on thyroid function

Area of Science:

• Nutritional Science
• Endocrinology
• Food Chemistry

Background:

• Brassica vegetables are primary dietary sources of glucosinolates.
• Some glucosinolates convert to goitrogenic compounds like 5-vinyloxazolidine-2-thione.
• Brussels sprouts are notably high in glucosinolates.

Purpose of the Study:

• To investigate the impact of consuming cooked Brussels sprouts on thyroid function.
• To determine if dietary glucosinolates from Brussels sprouts affect thyroid hormone levels.

Main Methods:

• Ten healthy volunteers consumed 150g of cooked Brussels sprouts daily for 4 weeks.
• Thyroid function was assessed by measuring thyrotropin, thyroxine, and tri-iodothyronine levels.
• Glucosinolate content in Brussels sprouts was quantified.

Main Results:

• Despite high glucosinolate content (220 mg/100g), cooked Brussels sprouts did not alter thyroid function markers.
• Thyrotrophic hormone, thyroxine, and tri-iodothyronine levels remained unchanged in subjects.

Conclusions:

• Consumption of cooked Brussels sprouts does not appear to negatively impact thyroid function in humans.
• Cooking likely inactivates myrosinase, the enzyme responsible for converting glucosinolates into antithyroid compounds.