Sometimes papers come out which appear to contradict recent ideas and trends. For example, avoidance of dairy has often been recommended, even advised. Yet this paper very clearly implies that at least fermented dairy produce might well be beneficial.
Obviously it is necessary to read fully and consider circumstances. And it is important to be clear about the mothers and the offspring and who is consuming the fermented produce!
Can consumption of traditional fermented foods protect against Hashimoto’s thyroiditis?
Fatma Özgüç Çömlek 1 , Muslu Kazım Körez 2
1 Department of Pediatric Endocrinology. Faculty of Medicine. Selçuk University.
2 Department of Biostatistics. Faculty of Medicine. Selçuk University.
PMID: 40195756 DOI: 10.20960/nh.05508
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.
Open access via the links below – make sure you get the version in English!