While cabbage is a nutritious vegetable packed with vitamins C and K, fiber, and antioxidants, its consumption can pose risks for certain individuals. Uncontrolled intake may worsen acid reflux, increase the risk of kidney stones, interfere with thyroid function, or reduce the effectiveness of some medications.
Here are four groups who should limit or be cautious with cabbage:
**1. People on Anticoagulants (e.g., Warfarin)**
Cabbage is rich in vitamin K, which promotes blood clotting. Consuming large or inconsistent amounts can reduce the effectiveness of blood-thinning medications. It’s not necessary to avoid cabbage entirely, but maintaining a consistent weekly intake allows your doctor to adjust medication dosages accurately.
**2. People with a History of Kidney Stones**
Cabbage contains oxalates, which can combine with calcium in urine to form stones. Those prone to calcium-oxalate stones should avoid eating cabbage too frequently and ensure they drink plenty of water to help dilute oxalate concentration.
**3. People with Hypothyroidism**
As a cruciferous vegetable, cabbage contains goitrogens, which may inhibit iodine absorption if consumed in large quantities raw. To minimize risk, always cook cabbage thoroughly, avoid eating it daily in large amounts, and do not consume it close to the time you take thyroid medication such as levothyroxine.
**4. People with Bloating or Irritable Bowel Syndrome (IBS)**
Cabbage is high in FODMAPs, which can ferment in the gut and cause gas, bloating, abdominal pain, and worsen IBS symptoms. It’s best to limit portion sizes, eat cabbage cooked rather than raw or pickled, and monitor your body’s response.
**How Much Cabbage is Safe?**
For healthy individuals, eating cabbage 3–4 times per week is reasonable. Prioritize cooking methods like boiling, steaming, or light stir-frying to aid digestion and reduce gas. Pairing cabbage with ginger or garlic can help ease bloating. Avoid eating large amounts of raw cabbage, especially in the evening or on an empty stomach.
