Can consumption of traditional fermented foods protect against Hashimoto's thyroiditis?

Background

this study examined fermented food consumption habits and the relationship between other factors and Hashimoto's thyroiditis (HT).

Methods

the study included 90 children and their mothers, 45 of whom had HT and 45 of whom did not. Participants answered a survey questioning about their fermented food consumption habits and the status of various environmental factors.

Results

mothers who consumed homemade pickles during pregnancy (OR: 0.341, [95 % CI: 0.117 to 0.990]) homemade yogurt (OR: 0.091, [95 % CI: 0.011 to 0.752]), tarhana (OR: 0.325 [95 % CI: 0.136 to 0.778)]) and olive oil (OR: 0.163 [95 % CI: 0.033 to 0.792]) were found to have a statistically significant lower risk of developing Hashimoto's disease in their children. The risk of HT in children who consumed homemade yogurt (OR: 0.091 [95 % CI: 0.011 to 0.752]), cheese (OR: 0.242 [95 % CI: 0.100 to 0.590]), and olive oil (OR: 0.042 [95 % CI: 0.002 to 0.750]) was found to be significantly lower than in children who did not consume it.

Conclusions

fermented food consumption habits can be protective against autoimmune diseases such as HT by affecting the immune system through the intestinal microbiota.