A new study in the Journal of the American College of Nutrition suggests the thyroid gland can be cleared of the cancerous cells, rather than having to treat the tumor.
The study involved 1,600 patients who had thyroid cancer.
Those who had an egg intake of less than 1,200 milligrams of iodine daily, or less than 0.8 milligram of iodine per day for men and women, were not at increased risk of developing cancer.
In contrast, those who had a thyroid diet of 1,400 milligribrams of iodized salt daily or 1.4 milliglimber of iodine for women, or more than 0,8 millimol of iodidated salt per day, were more likely to develop cancer.
A study published last year by the U.S. Centers for Disease Control and Prevention found that consuming 1,300 milligrigrams of sodium per day (more than 7.2 millimoles of sodium) is associated with an increased risk for colon cancer.
The results of the new study, which involved about 700 patients, could have implications for people with thyroid disease.
“We’re seeing increased cancer risk among patients with thyroid diseases who have low iodine intake,” said the study’s lead author, Dr. David Katz, a gastroenterologist at the University of California, San Francisco.
“That’s a good news story.
The iodine we need to do that is not being available in this country.”
Dr. Katz, who has published research in the U, D.C. and other journals on thyroid cancer, said he believes people who take a thyroid-specific diet, which includes a variety of foods, should not take in excess of 2,000 milligrigrams of iodine a day.
“The thyroid is a great target for cancer treatment, but it’s not an optimal target,” Katz said.
He said that even when patients are not taking thyroid drugs or medications that interfere with the thyroid’s function, they may still have high levels of iodine in their bodies.
“If you eat a lot of dairy, then you can have a high risk of getting cancer, but if you eat lots of eggs and other dairy products, the risk is much less,” Katz explained.
But, he said, “if you’re eating a lot more iodine, you’re more likely not to get cancer.”
The study also found that the incidence of thyroid cancer in people who ate more than 1.6 millimolar of iodine increased by about 20% with increasing iodine intake.
“This study really emphasizes the importance of iodine,” Katz added.
“People are eating more than they should.
It’s a very important topic.
It has been shown to have a very significant effect on cancer risk.”
He said he hopes that by taking more iodine into the diet, people will be more likely, and likely be able to maintain a normal body weight.
The new study was published online June 17 in the journal Diabetes and Metabolic Syndrome.