Fermented Foods During Pregnancy Linked to Reduced Hashimoto's Risk in Children: Study
A new study published in the journal Nutricion Hospitalaria highlights the potential protective role of traditional fermented foods in reducing the risk of Hashimoto’s thyroiditis (HT), a common autoimmune disorder. The findings suggest that regular consumption of certain homemade fermented foods and healthy fats during pregnancy and early childhood may influence immune health and lower the risk of developing HT.
Hashimoto’s thyroiditis is an autoimmune condition where the immune system targets the thyroid gland, often leading to hypothyroidism. Though it typically affects adults, especially women, early life factors are critical in disease development. With increasing interest in the gut-immune connection, the study explored whether fermented food intake could be linked to reduced risk of HT.
Fatma Özgüç Çömlek and Muslu Kazım Körez from Selçuk University in Konya, Türkiye, conducted a case-control study involving 90 children and their mothers—45 children diagnosed with HT and 45 healthy controls. Participants completed a detailed questionnaire assessing their dietary habits, particularly the intake of fermented foods, and exposure to various environmental factors.
The key findings of the study were as follows:
- Maternal consumption of traditional homemade fermented foods during pregnancy was significantly associated with a lower risk of Hashimoto’s thyroiditis in their children.
- Mothers who consumed homemade pickles during pregnancy had a reduced risk of their children developing HT (OR: 0.341).
- Homemade yogurt intake during pregnancy was linked to a significantly lower HT risk in children (OR: 0.091).
- Consumption of tarhana, a traditional fermented cereal-based food, was associated with a reduced HT risk (OR: 0.325).
- Maternal intake of olive oil during pregnancy also showed a protective effect against HT in children (OR: 0.163).
- Children who regularly consumed homemade yogurt had a significantly lower risk of HT (OR: 0.091).
- Cheese consumption in children was associated with a reduced incidence of HT (OR: 0.242).
- Regular olive oil intake by children was linked to a notably lower risk of developing HT (OR: 0.042).
- These foods may contribute to gut health by introducing beneficial microbes and supporting a balanced intestinal microbiota, which in turn, may help regulate immune function.
The authors concluded that traditional dietary practices involving fermented foods and healthy fats might protect against autoimmune disorders like HT. By supporting the gut microbiome, these foods may help modulate immune function and reduce the risk of immune-related thyroid conditions.
"While more extensive research is needed to confirm these findings across broader populations, the results underscore the importance of diet, especially during pregnancy and early childhood, in shaping long-term health outcomes. Incorporating fermented foods into daily meals could be a simple yet effective step toward supporting immune resilience," they wrote.
Reference:
Özgüç Çömlek F, Körez MK. Can consumption of traditional fermented foods protect against Hashimoto's thyroiditis? Nutr Hosp. 2025 Mar 28. English. doi: 10.20960/nh.05508. Epub ahead of print. PMID: 40195756.
