Gozzigeni: what are they?
All those foods that contribute substances that can interfere with the metabolism of iodine are considered to be gozzigeni. We find these elements above all in the cruciferae family (rape, cabbage, turnips, watercress, rocket, radish, horseradish) and in the milk of cows fed on these vegetables.
Some food additives, such as nitrates present in fish and preserved meats, also prevent the intake of iodine by the thyroid. A deficiency of this mineral can cause hypothyroidism, with the consequent appearance of goiter (considerable increase in volume and weight of the thyroid), hence the term "gozzigeni".
Effects
The anti-iodine activity of these foods is due to the products of hydrolysis of glucosinolates, such as thiocyanates, isothiocyanates and goitrines. In general, these compounds are inactivated by cooking and their antagonistic action towards the overall metabolism of iodine is negligible.
The presence of gozzigeni foods in the diet assumes clinical importance only when the dietary intake of iodine is particularly low (an eventuality averted by the simple consumption of iodized salt).
Potential benefits
Finally, it is worth remembering that many of the foods mentioned in this article provide the body with a precious load of antioxidants and other substances that can contribute to maintaining the state of human health (many isothiocyanates have shown anti-cancer properties). If one is not at risk of particular iodic deficiencies, such as those deriving from family enzyme deficits, and one does not already suffer from hypothyroidism, then it is not worth giving up these foods only for the fear of their gozzigenic effect.
