Understanding The Low-Iodine Diet For Patients
The low-iodine diet is sometimes prescribed to people with differentiated thyroid cancer (papillary, follicular and poorly differentiated).
Its goal is to make their thyroid glands “hungry” for iodine by temporarily eliminating as much of that mineral as possible from their diets.
Only differentiated thyroid cancer cells absorb radioactive iodine. So, it’s not effective with anaplastic or medullary thyroid cancers.
The American Thyroid Association recommends that people following a low-iodine diet limit their iodine intake to 50 micrograms or less per day. That means avoiding iodized salt and anything that comes from the ocean.
Things come from ocean that includes fish, shellfish, seaweed, and even calcium supplements derived from oyster shells.
Egg yolks, Dairy products, Red dye 3 (found in cherries and some fruit cocktails), Soy products (including tofu), Rhubarb and Bakery products (made with iodized salt in the dough, or other ingredients containing iodine, such as potassium iodate)
Vegetables and fruits (fresh or frozen), Egg whites, Fresh and meats (less than 6 ounces per day), Peeled sweet or regular potatoes, Pastas, Vegetable oils, Whole grains (such as rice or oatmeal), Salads with vinaigrette or other salt-free dressings.
As with any diet in which you’re actively trying to avoid a particular ingredient, it’s important to check food labels for iodine.
By Dr. Payel Kumar Roy, Chief Dietician & Critical Care Nutritionist of Techno India Dama Multispecialty Hospital