I. Dietary principles for hyperthyroidism patients.
1. High calorie: combined with clinical treatment needs and patient’s eating condition, generally increase 50%-70% compared with normal, each person can supply 3000-3500Kcal per day.
2, high protein: generally 1.5-2g protein per kg body weight per person per day.
3, high vitamin: the main supplement B vitamins and vitamin C
4, the right amount of minerals: mainly for potassium, magnesium, calcium, etc.
5, avoid iodine: iodine is an important element in the synthesis of thyroxine, within the limits of a certain amount, the synthesis of thyroxine increases with the increase in the dose of iodine, if the dose exceeds the limit, it temporarily inhibits the synthesis and release of thyroxine, so that and human symptoms are rapidly relieved, but this inhibition is temporary. If you take high iodine food or medicine for a long time, the thyroid gland will “adapt” to the “inhibition” of iodine, and the synthesis of thyroxine will be accelerated again, and the accumulation of thyroxine in the thyroid gland will increase day by day. A large amount of accumulated thyroxine is released into the blood, causing the recurrence or aggravation of hyperthyroidism. At the same time, many tests for hyperthyroidism, such as iodine uptake rate and I131 treatment, require a ban on iodine.
2. Notes on diet for hyperthyroidism patients.
1. Eat less and more meals, and do not overeat. Avoid spicy food, tobacco and alcohol.
2.Supplement sufficient water, drink about 2500ml of water every day, avoid coffee, strong tea and other excitatory drinks.
3, appropriate control of high-fiber foods, especially when diarrhea.
4.Pay attention to the reasonable combination of nutrients.
5.Forbid to eat seaweed, sea fish, sea jelly skin and other foods with high iodine content. Since iodine is very easy to volatilize in the air or after being heated, iodized salt can be used by simply putting it in the air or heating it slightly.
6.Eat foods rich in potassium and calcium.
7.Control the diet appropriately after the condition is reduced.
III. Nutritional composition of major foods.
1, cereals: carbohydrates and B vitamins
2, meat and products: high-quality protein, fat, B vitamins
3.Milk and products: various nutrients in addition to fiber
4, eggs and products: high quality protein, high methionine
5, beans and products: high quality protein, low fat
6.Vegetables and fruits: rich in vitamins.