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Hashimoto's Disease - Facts and Misconceptions
Emilia Szymańska
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Diets Premium Expert • 19.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Emilia Szymańska | min read 8 min | Scientifically reviewed by a clinical dietitian 19.03.2026 |
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Key Takeaways
Hashimoto's disease is a type of autoimmune disorders whose frequency of occurrence is increasing over the years. It is estimated to affect around 5% of the world's population and is the most common cause of thyroid hypofunction. Both genetic and environmental factors, such as stress, infections, and unhealthy dietary habits, contribute to the development of this disease.
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What is Hashimoto's disease?
Hashimoto's disease, also known as lymphocytic thyroiditis or autoimmune thyroid disease, belongs to the group of autoaggressive diseases characterized by an autoimmunological response. In this condition, the immune system begins to produce antibodies directed against its own tissues, leading to inflammation and consequently to a deterioration in the functioning of the thyroid gland and the entire body. This disease occurs much more frequently in women than in men, autoimmune thyroiditis is diagnosed 5-10 times more frequently in women than in men. The peak of morbidity falls between the ages of 45 and 65, however, it is important to note that the risk of the disease increases with age.
Factors conducive to disease development
Among the factors that may contribute to disease development are both genetic and environmental factors. The genetic factors are closely related to the tissue compliance system (HLA), and the presence of the HLADR-5 gene in a family can double or triple the risk of the disease. The environmental factors that play a significant role in disease development include ongoing and long-term stress, viral infections, and unhealthy dietary habits (A. Stetkiewicz-Lewandowicz, T. Sobów 2018).
Hashimoto's disease - facts and myths regarding the gluten-free diet
A gluten-free diet is recommended for patients diagnosed with celiac disease (bowel disease), Dühring disease, hypersensitivity, gluten allergy, and intolerance to this component. Unfortunately, this diet has become trendy, and its application is often not based on sufficient grounds. In the case of Hashimoto's disease, which can coexist with celiac disease (approximately 5% of all patients with thyroid disorders), introducing a gluten-free diet may be justified. However, it is important to note that at present, there are no unequivocal scientific evidence for the necessity of a gluten-free diet for patients with Hashimoto's disease without concurrent celiac disease.
Every individual suffering from Hashimoto's disease should adhere to a lactose-free diet
Similar to a gluten-free diet, lactose elimination is indicated by a food intolerance of this disaccharide. This condition is associated with a deficiency or lack of the lactose enzyme responsible for the digestion of lactose. Individuals with lactose intolerance eliminate or restrict the consumption of products such as milk, yogurt, cream, and white cheese because they are the ones that contain lactose. There is currently a food on the market that is labelled as "lactose-free" or "lactose free". However, do all individuals with Hashimoto's disease need to eliminate lactose? Not necessarily. Similar to celiac disease, lactose intolerance can coexist with autoimmune thyroiditis, and in such cases, elimination of lactose is justified. Removal of dairy products from the diet without medical indications and not adhering to substitutes can lead to nutrient deficiencies. Dairy products are the main source of calcium in the diet, so their elimination and not considering calcium-enriched foods in the diet can increase the risk of developing osteoporosis or cause inadequate bone growth in children. There is a lack of clear scientific evidence supporting the effectiveness of a lactose-free diet in all individuals with Hashimoto's disease without the presence of lactose intolerance.
Individuals with Hashimoto's disease should supplement with iodine – according to MIT
An excessive amount of iodine in the diet leads to the release of more antibodies in the body, making supplementation with this ingredient not recommended for individuals with Hashimoto's disease. Consumption of large amounts of iodide-containing products may induce or stimulate an already existing autoimmune reaction. Particular attention should be paid to products enriched with iodine, such as cooking salt, fish and seafood, vegetables, nuts, and salted water. The iodine content in selected products is: – Jodized cooking salt – 2293 µg/100 g product, – Cod – 110 µg/100 g product, – Tuna – 50 µg/100 g product, – Walnuts – 17 µg/100 g product, – Broccoli – 15 µg/100 g product.
For persons afflicted with Hashimoto's disease, it is extremely crucial to ensure suitable quantities of selenium – Fact
Selenium is another element that inappropriate consumption can increase the risk of Hashimoto's disease. In this case, deficiency of this essential nutrient can contribute to the development of the disease. A diet low in seafood or Italian or Brazilian nuts can lead to reduced selenium intake. Consequently, there may be an increased risk of decreased levels of thyroid hormones in the blood, which in turn can lead to a disruption of thyroid function. The thyroid gland stores the largest amounts of selenium, it is an organ responsible for storing this essential nutrient. Insufficient selenium intake can lead to a decrease in its amount in the thyroid. There are studies that confirm the effectiveness of selenium in reducing the concentration of thyroid autoantibodies (K. Wala, K. Zieliński, Z. Zdrojewicz 2018). Selenium content in selected products: – Brazil nuts – 1917 µg/100 g product, – Italian nuts – 17 µg/100 g product, – cod – 65.5 µg/100 g product, – mackerel – 44.1 µg/100 g product, – salmon – 36.5 µg/100 g product.
Individuals diagnosed with Hashimoto's disease ought to limit their intake of cruciferous vegetables – Fact
Cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, or rhubarb contain natural selective compounds – goitrogens. Their harmful impact on thyroid function is related to iodine binding, as this can significantly limit its use in the synthesis of thyroid hormones. For many years, there was a mistaken belief that people with Hashimoto's disease should completely eliminate these food products from their diet. Currently, only a restriction is recommended. Particularly cautious should be individuals with iodine deficiency, who should not consume cruciferous vegetables daily, as this can lead to improper hormone synthesis and the formation of goiter. The content of goitrogens in food can be reduced through appropriate thermal processing, such as cooking, during which up to 30% of goitrogens can be inactivated.
Hashimoto's disease is not curable - FACT
Despite the continuous progress in medicine, there are still some diseases that remain incurable. One of these diseases is autoimmune thyroiditis. The treatment does not focus on a complete cure, but rather on alleviating the symptoms, which primarily manifest as hypothyroidism. Doctors often prescribe medications containing levothyroxine, which is the basis of pharmacotherapy. However, the importance of diet in the treatment process should by no means be underestimated - it is the second equally important component of therapy. Appropriate nutrition habits and competent nutrition education are essential for improving the quality of life for patients with Hashimoto's disease.
Hashimoto's Disease – Individualized Dietary Recommendations
Nutrition can play a significant role in Hashimoto's disease. The diet should be tailored to the individual needs of the patient, taking into account their health status, medications, and the presence of other diseases. The aim is to introduce an anti-inflammatory and antioxidant diet. As Hashimoto's disease is an autoimmune disorder, eliminating inflammation-promoting products and limiting the consumption of products with high amounts of saturated fats can have a positive impact on the disease course. The diet should also provide an adequate amount of energy and protein, with a calorie-reduced diet with a mild caloric deficit recommended in the case of obesity or overweight. The diet should also provide an adequate amount of fats, particularly omega-3 fatty acids. Carbohydrates should account for 50-70% of the diet's energy content, with whole-grain products, fruits, and vegetables being the main sources. The diet should also be rich in vitamins and minerals, particularly vitamins A, C, E, and D, as well as selenium, iodine, zinc, and iron.
mgr Emilia Szymańska
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