Thyroid nutrition — Which pair lists classic goitrogenic foods known to interfere with thyroid iodine utilization (most notably when consumed raw and in large amounts)?

Introduction / Context:
Goitrogens are substances that disrupt thyroid hormone synthesis, often by inhibiting iodine uptake or organification. Certain plant foods contain natural goitrogenic compounds. Recognizing these foods helps contextualize diet–thyroid interactions, particularly in iodine-deficient regions.

Given Data / Assumptions:

• Cruciferous vegetables and some root crops contain glucosinolates or thiocyanates.
• Processing and cooking can reduce goitrogenicity.
• Adequate iodine intake mitigates dietary goitrogen effects.

Concept / Approach:
Members of the Brassica family (e.g., cabbage, turnips) and cassava contain goitrogenic compounds that can impair thyroid iodine handling. The effect is most pronounced when these foods are eaten raw in large quantities with marginal iodine status. Among the listed pairs, raw cabbage and turnips is the most textbook example of goitrogenic foods.

Step-by-Step Solution:

Verification / Alternative check:
Population studies show higher goiter rates historically where high-cassava or high-crucifer diets coincided with poor iodine intake; iodization programs reduce risk even with such diets.

Why Other Options Are Wrong:

• Turnips and corn: corn is not a classic goitrogen.
• Rutabagas and okra: rutabaga is goitrogenic; okra is not.
• Cassava and lettuce: cassava is goitrogenic; lettuce is not a typical culprit.
• Millet and soy sauce: millet can be goitrogenic; soy effects are complex and context-dependent, but the pair is less standard than raw cabbage with turnips.

Common Pitfalls:
Assuming all vegetables labeled “goitrogenic” are dangerous. In iodized populations and with normal cooking, risk is minimal; the concern is primarily in deficiency contexts.

Final Answer:
raw cabbage and turnips.