FOODS AND THE GENESIS OF GOITER*†

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Abstract
Evidence now reveals that in addition to iodine lack, certain substances present in foods may contribute to goitro-gene8is. At times, plant foodstuffs, particularly of the genus Brassica when copiously consumed have been observed to produce thyroid hyperplasia in animals. Some of these also appear to be "antithyroid" in man. Modes of action differ and thus suggest differing agents or causes for food-induced goitrogenesis. One agent, L-5-vinyl-2-thiooxazolidone, similar in action to the thiouracils, has been isolated from Brassica seeds and synthesized. However, edible portions of only rutabaga and white turnip have been shown to contain this principle. The goitrogenic activity widely reported for cabbage thus still remains an enigma. Animal foods, minerals and vits. are also discussed as to possible "antithyroid" activity. Other factors, physiologic and pathologic, may influence thyroid health directly or indirectly.