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

IF 2.5 4区医学 Q3 BUSINESS

Nutricion hospitalaria Pub Date : 2025-03-28 DOI:10.20960/nh.05508

Fatma Özgüç Çömlek, Muslu Kazım Körez

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引用次数: 0

Abstract

Background: this study examined fermented food consumption habits and the relationship between other factors and Hashimoto's thyroiditis.

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.

查看原文本刊更多论文

食用传统发酵食品能预防桥本甲状腺炎吗？

背景：本研究探讨发酵食品消费习惯及其他因素与桥本甲状腺炎的关系。方法：该研究包括90名儿童及其母亲，其中45名患有HT， 45名未患HT。参与者回答了一项关于他们的发酵食品消费习惯和各种环境因素状况的调查问题。结果：在怀孕期间食用自制泡菜（OR: 0.341, [95% CI: 0.117至0.990]）、自制酸奶（OR: 0.091, [95% CI: 0.011至0.752]）、塔哈那（OR: 0.325 [95% CI: 0.136至0.778]）和橄榄油（OR: 0.163 [95% CI: 0.033至0.792]）的母亲的孩子患桥本氏病的风险具有统计学显著性降低。食用自制酸奶（OR: 0.091 [95% CI: 0.011至0.752]）、奶酪（OR: 0.242 [95% CI: 0.100至0.590]）和橄榄油（OR: 0.042 [95% CI: 0.002至0.750]）的儿童患HT的风险明显低于不食用酸奶的儿童。结论：食用发酵食品的习惯可以通过肠道菌群影响免疫系统，从而预防HT等自身免疫性疾病。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutricion hospitalaria 医学-营养学

CiteScore

1.90

自引率

8.30%

发文量

181

审稿时长

3-6 weeks

期刊介绍： The journal Nutrición Hospitalaria was born following the SENPE Bulletin (1981-1983) and the SENPE journal (1984-1985). It is the official organ of expression of the Spanish Society of Clinical Nutrition and Metabolism. Throughout its 36 years of existence has been adapting to the rhythms and demands set by the scientific community and the trends of the editorial processes, being its most recent milestone the achievement of Impact Factor (JCR) in 2009. Its content covers the fields of the sciences of nutrition, with special emphasis on nutritional support.