Who Should Avoid Eating Cabbage? It’s Healthy — But Not for Everyone

Cabbage is often considered a “national vegetable” in many cultures. It’s affordable, easy to prepare, stores well for long periods, and can be cooked in countless ways. Nutritionally, it’s impressive: rich in vitamins A and P, which help strengthen blood vessels; high in vitamins C, E, and B-complex, which support immunity, metabolism, nervous system function, and healthy aging.

Low in calories and high in fiber, cabbage is also a popular choice for those trying to lose weight.

However, despite its many benefits, cabbage isn’t suitable for everyone. Certain individuals should limit or avoid it altogether.

1. People With Goiter or Thyroid Disorders

Cabbage contains a compound called goitrin, a naturally occurring substance found in cruciferous vegetables. While goitrin has antioxidant properties, it can interfere with thyroid hormone production when consumed in large amounts — particularly in people who already have thyroid issues.

For individuals with goiter or thyroid dysfunction, excessive cabbage intake may worsen thyroid enlargement. If they choose to eat cabbage, it should be consumed in moderation and thoroughly cooked, as heat helps reduce goitrogenic compounds.

2. People With Weak or Sensitive Digestive Systems

Cabbage is high in fiber, which is excellent for preventing constipation and supporting bowel regularity. However, for people who suffer from chronic diarrhea, irritable digestion, bloating, or other gastrointestinal sensitivities, too much cabbage can aggravate symptoms.

In these cases, eating large quantities may worsen discomfort, gas, or digestive instability.

3. People With Allergies or Subconjunctival Hemorrhage

Fermented cabbage (such as pickled varieties) contains histamine, a compound that can trigger allergic reactions in sensitive individuals. Symptoms may include itching, watery eyes, nasal congestion, or skin irritation.

Those who are prone to allergies — or who have conditions like subconjunctival hemorrhage — may find that excessive cabbage, especially fermented forms, worsens their symptoms.

4. People With Kidney Disease or a History of Kidney Stones

Cabbage contains oxalic acid, which can bind with minerals like calcium, magnesium, and iron to form oxalate salts. In high amounts, oxalates may contribute to kidney stone formation in susceptible individuals.

People with severe kidney disease — particularly those undergoing dialysis — should consult their healthcare provider before increasing cabbage intake. Individuals with a history of kidney stones should also seek medical guidance on safe consumption levels.

Cooking cabbage thoroughly and cutting it into smaller pieces before preparation may help reduce oxalate content.

The Bottom Line

Cabbage is undeniably nutritious and beneficial for most healthy individuals. But like many foods, it isn’t universally ideal. People with thyroid disorders, digestive sensitivities, allergies, or kidney conditions should be mindful of how much they consume — and how it’s prepared.

Moderation and proper cooking are key to maximizing benefits while minimizing potential risks.