Dietary principles of hyperthyroidism patients

1, high calorie: depending on the needs of clinical treatment and the eating situation of patients, it is generally 50%-70% higher than normal, and each person can supply 3000-3500Kcal of calories every day.

2. High protein: generally, the body weight per kilogram per person per day 1.5-2g protein.

3, high vitamins: mainly supplement B vitamins and vitamin C.

4. Suitable minerals: mainly potassium, magnesium and calcium.

5. Avoid iodine: iodine is an important element in the synthesis of thyroxine. In a certain range, the synthetic amount of thyroxine increases with the increase of iodine dose. If the dose exceeds the limit, the synthesis and release of thyroxine will be temporarily inhibited, thus quickly relieving symptoms, but this inhibition is temporary. If you take high-iodine food or drugs for a long time, the thyroid will adapt to the "inhibition" of iodine, the synthesis of thyroxine will accelerate again, the accumulation of thyroxine in the thyroid will increase day by day, and a large amount of accumulated thyroxine will be released into the blood, causing the recurrence or aggravation of hyperthyroidism. At the same time, many tests of hyperthyroidism patients, such as iodine uptake rate, I 13 1, need to be banned before treatment.

Three, hyperthyroidism patients diet matters needing attention:

1, eat less and eat more, and don't overeat. Avoid spicy, alcohol and tobacco.

2, add enough water, drink about 2500ml a day, and avoid irritating drinks such as coffee and strong tea.

3. Properly control high-fiber foods, especially when diarrhea occurs.

4. Pay attention to the reasonable collocation of nutrients.

5, fast kelp, sea fish, jellyfish and other foods with high iodine content. Because iodine is very volatile in the air or after heating, iodized salt can only be used if it is put in the air or heated slightly.

6. Eat foods rich in potassium and calcium.

7. Proper diet control after remission.

Fourth, the nutritional composition of the main food

1, cereals: carbohydrates and B vitamins.

2. Meat and products: high-quality protein, fat and B vitamins.

3. Milk and products: various nutrients except cellulose.

4. Eggs and products: high quality protein and high methionine.

5, beans and products: high quality protein, low fat.

6. Vegetables and fruits: rich in vitamins.