Thyroid hyperfunction – distinctive symptomatic manifestations, therapeutic interventions, and dietary guidelines in metabolic disorder contexts

Thyroid hyperactivity, as well as thyroid inactivity, can have a gene in both the thyroid gland itself (primary hyperactivity) and the cerebrospinal gland (secondary hyperaktivity). It is most commonly caused by antibodies directed against TSH receptors located in thyroid (TSH is a hormone secreted by the brain that stimulates thyroid to produce thyroxine) Ja-Basedow disease.

In hyperthyroidism, there is an increase in the rate of metabolism and thus weight loss. There is a significant decrease in muscle mass. The production of heat increases and the release mechanisms are activated, e.g. Skin vessel enlargement, sweating, excessive appetite. Changes occur at the level of the central nervous system nervousness, emotional instability, lack of concentration. Due to increased muscle breakdown there is significant weakness.

Pharmacological treatment may be the basis for the treatment of hyperthyroidism. The most commonly used anti-thyroid hormone is thionamide (Tiamazole, Propylotiouracil), which is effective after 13 weeks (it does not affect the concentration of previously released hormones in the bloodstream). Only in exceptional circumstances when thionamid is not possible include iodine, lithium carbon or even glycocorticosteroid.

Due to the effects of an excess of thyroid hormones in the body, it is necessary to modify the diet in some way to ensure that each of the 3 main meals is the most valuable meal. However, the diet should contain a source of protein (dairy products, meat, eggs, or fat), the source of carbohydrates (especially white eggs) and therefore the need for protein and carbohidates. The diet should therefore ensure that every 3 main meal is the best meal to eat. In order to achieve this, however, an increased energy intake and therefore an increased nutritional value should be observed (there are several foods that are less expensive to eat, so that the body's main food sources of fat, fat and other nutrients are not absorbed by the body).