Abstract

Hypothyroidism is a common endocrine disorder in the population, resulting from a decrease in the function of the thyroid gland and affecting the thyroid hormone production. This pathology has several health implications, and its clinical management extends beyond conventional pharmacological treatment. Nutrition is related to the thyroid gland function, however, nutritional recommendations based on recent scientific evidence have not been determined. The present review addresses the pathogenesis of hypothyroidism, followed by an updated approach to nutrients and foods associated with thyroid function.