Hypothyroidism (hypothyroidism) is an endocrine disorder with multiple causes of reduced synthesis or insufficient biological effect of thyroid hormones. Depending on the age of onset, hypothyroidism is classified as dull, juvenile or adult; in later stages of the disease, it can manifest as mucinous edema. Iodine is the raw material for thyroxine synthesis, and iodine deficiency can lead to insufficient synthesis of thyroxine, resulting in hypertrophy of the thyroid gland and hypothyroidism. Goiter is a compensatory manifestation of iodine deficiency; however, long-term consumption of excessive iodide or organic matter containing iodine can also lead to goiter, which should be distinguished. Iodine comes mainly from food, iodized salt, water and air. In hypothyroidism, the renewal rate of the small intestinal mucosa is slowed down, the secretion of digestive juices is affected, and enzyme activity is reduced. Once clear protein is reduced, essential amino acids should be supplemented. Patients with hypothyroidism often have hyperlipidemia, and it is more obvious in primary hypothyroidism, so fat should be limited to about 20% of total calories and cholesterol. Hypothyroid patients with combined anemia should be supplemented with iron and vitamin-rich foods in a timely manner, and folic acid and iron supplements can be supplied if necessary. (1) For hypothyroidism due to iodine deficiency, you can use kelp, nori, iodized salt, iodized soy sauce or bread with iodine in appropriate amounts. Iodized salt should not be put into boiling oil, as high temperature can easily lead to iodine volatilization. 2) Eggs, meat, dairy, fish and various soybean products can be used to supplement high-quality protein. 3) Animal liver and blood can be consumed in moderation to correct anemia. 4) Various vegetables and fresh fruits can be chosen. Avoid choosing foods: 1) goiter producing substances, such as cabbage, cabbage, rape, cauliflower, cassava, walnuts, etc.; 2) foods rich in cholesterol, such as egg yolk, cream, animal brain marrow and offal, etc.; 3) foods high in fat, such as cooking oil, peanut rice, walnuts, almonds, sesame paste, ham, pancetta, cheese, etc.