Case Study: Iodine and Hypothyroidism Michelle F. is a 47-year-old woman who liv
ID: 3472733 • Letter: C
Question
Case Study: Iodine and Hypothyroidism
Michelle F. is a 47-year-old woman who lives on the California coast. Her husband is a commercial fisherman. Michelle eats a varied diet including fresh fish at least 3 times a week. She takes a daily multivitamin. Michelle has recently been diagnosed with hypothyroidism. Her doctor has prescribed thyroid hormone therapy, to which she is responding well. While driving home one day, she hears on a radio program that the best way to treat low thyroid conditions is with a particular iodine supplement. She is considering whether to order this supplement.
1. Based on the information in this chapter about the availability of iodine in foods in the United States, what other factors make it unlikely that Michelle would have a deficiency of this nutrient?
2. What should information from this chapter make Michelle cautious about ingesting excessive amounts of iodine?
3. Michelle notes that her daily multi vitamin contains 225 micrograms of iodine. She also uses small amounts of iodized salt in her cooking. Based on these facts, what decision should Michelle make regarding taking additional iodine to treat her hypothyroidism? Explain your answer.
Explanation / Answer
A) Since the body does not make iodine, it relies on the diet to have enough iodine. The availability of iodine in foods differs in various regions of the world. Individuals in the U.S. can maintain adequate iodine in their diet by using iodized table salt (unless they have to restrict the amount of salt in their diet), by eating foods high in iodine, particularly dairy products, seafood, meat, some breads, and eggs, and by taking a multivitamin containing iodine. However, the amount of iodine in foods is not listed on food packaging in the U.S., and it can be difficult to identify sources of iodine in food. In areas where there is little iodine in the diet, typically remote inland areas where no marine foods are eaten, iodine deficiency is common. It is also common in mountainous regions of the world where food is grown in iodine-poor soil.
Along with her diet her age, some disease and geographical area may contribute her iodine deficiency.
B) She is recently been diagnosed with hypothyroidism should make her cautious about ingesting excessive amounts of iodine.
C) Michelle should avoid taking additional iodine to treat her hypothyroidism, because her diet already contains see food which is good source of iodine. Also she eats iodised salt and taking multivitamin supplements which contains 225 mcg of iodine. Excess intake of iodine will lead her to another risk. As our body needs iodine in trace amounts for growth, development and to make thyroid hormones. Most people in the United States get sufficient iodine because iodine is added to table salt. She probably more likely to consume too much iodine, so never take an iodine supplement without speaking to her doctor first. Too much iodine can interfere with your thyroid and leave her with a host of unwanted symptoms like,
Stomach and Mouth Problems: Excessive iodine can wreak havoc on your stomach. You may experience abdominal pain, diarrhea or vomiting. Aside from a burning feeling in your mouth and throat, you might also be left with an unpleasant metallic taste in your mouth because the iodine is interfering with taste sensations you’re sending to your brain.
Hypothyroidism: When you get excessive iodine, the iodine interferes with the manufacture of thyroid hormones resulting in low thyroid hormone levels, or hypothyroidism. Symptoms of hypothyroidism include fatigue, weight gain, dry skin and intolerance to changes in temperature. Too much iodine also puts you at risk for other thyroid diseases including Hashimoto’s disease, Graves’ disease and thyroid cancer, etc.
Suggested treatment for this case she should natural intake of iodine by eating food like
Cheese, Cows milk, Eggs, Frozen Yogurt, Ice Cream, Iodized table salt, saltwater fish, Seaweed (including kelp, dulse, nori), Shellfish, Soy milk, Soy sauce, Yogurt etc.