GÓIS, Larissa Carla de Paula.; PONTES, Alana Abrantes Nogueira de.
Resumen:
The soybeans began to be used as food during the Chou dynasty (1134-246 BC), after the
Chinese learned to ferment the soy beans to produce foods such as mass and shoyu. Currently there is an
excessive increase of consumption in the western world. Furthermore, the soy is embedded in various
processed products such as cereals, sauces and desserts, and around 60% of processed foods containing
the legume. In this study were 30 patients (24 women and 06 men) aged between 38 and 48 years of age
who were using hormone of thyroid daily and during treatment were the need to adjust doses often mean
dose 175 to 200μcg / day. Evaluated from the point of view of non-aggregation treatment, concomitant use of
other drugs, it was observed that they were derived from routine use of soy in their diet, especially in the
breakfast, and some patients are using isoflavone. After suspension of all diet-based and soy isoflavone,
was observed in a period of 120 days, a decrease in the average dose of 100 - 125μcg/dia. The Isoflavones,
genisteína and daidzeína are substances found in soy, which have demonstrated activity inibithors
thyroidean scientifically, promote inhibition thireoperoxydase including causing goiter, especially in situations
of iodine deficiency. Therefore, patients with thyroid disorders should be advised not to use soy.
