This year as well, from May 25 to May 31, 2026, World Thyroid Week is celebrated to raise public awareness about prevention, diagnosis, and treatment of thyroid diseases.
The initiative, supported in Italy by the leading scientific societies (such as AME, Association of Endocrinology Physicians; SIE, Italian Society of Endocrinology; and AIT, Italian Thyroid Association) and patient organizations, aims to raise public awareness about the importance of prevention and early diagnosis of thyroid diseases, which affect more than six million people in Italy.
The Link with Nutrition
A proper diet does not cure thyroid diseases on its own, but it can support the thyroid’s physiological function by ensuring an adequate intake of essential nutrients.
The theme chosen for this year is therefore “Thyroid and Nutrition,” with the goal of delving into the connection between diet, overall well-being, and thyroid function.
The key nutrients for the thyroid are:
- Iodine: essential for the synthesis of thyroid hormones; for adults, the recommended intake is about 150 micrograms per day;
- Selenium: part of selenoproteins involved in thyroid hormone metabolism and protection against oxidative stress;
- Iron, zinc, copper, calcium, and vitamin A: involved in various metabolic and biological functions.
Among the foods that support thyroid health are:
- Iodized salt: preferred over ordinary salt, without increasing the overall amount;
- Fish, shellfish, and mollusks: good dietary sources of iodine;
- Milk, yogurt, dairy products, and eggs: to be included in a varied and balanced diet;
- Whole grains, legumes, and nuts: complement the nutrient intake;
- Seasonal vegetables: it is advisable to frequently vary colors and types.
Balance and Prevention
Some foods can interfere with iodine usage when consumed in very high amounts. This does not mean they must be eliminated from the diet, but rather consumed in balance.
Foods to be consumed in moderation, not demonized, include: cauliflower, broccoli, Brussels sprouts, turnips, and cabbage; soy and soy products, if eaten frequently or in large amounts. It is essential to follow the guidance of a medical professional or dietitian.
If a patient is on hypothyroidism therapy, coffee, soy, high-fiber foods, calcium-rich dairy products, and foods containing high amounts of iron can, in certain circumstances, reduce absorption. It is therefore advisable to consume these foods at a distance from taking the medication.
A balanced meal should include:
- Complex carbohydrates, preferably whole grains: bread, pasta, rice, farro, and barley;
- Protein sources: alternating fish, legumes, eggs, dairy products, and lean meats;
- Vegetables raw or cooked, varying colors and types often;
- Healthy fats: extra-virgin olive oil and nuts in moderate amounts.
Nutrition supports therapy, but does not replace it.
The Gut Microbiota in Autoimmune Thyroid Diseases
Autoimmune thyroid diseases (AITD), primarily Hashimoto’s thyroiditis and Graves’ disease, are among the most common organ-specific autoimmune disorders and continue to pose a significant clinical challenge due to their chronic course, frequent comorbidities, and limited causal treatment options.
In recent years, focus has increasingly turned to the gut microbiota as a potential regulator of immune tolerance and endocrine autoimmunity. Growing evidence suggests that alterations in the composition and function of the gut microbiota may contribute to immune dysregulation, intestinal barrier dysfunction, and low-grade inflammation observed in patients with autoimmune thyroid diseases (AITD).
A recent narrative review, published in Frontiers in Endocrinology, summarizes current knowledge on the role of the gut microbiota in the pathophysiology of autoimmune thyroid diseases (AITD), with particular emphasis on nutritional determinants and dietary strategies for microbiota modulation. The review examines the mechanisms linking diet, microbial metabolites, intestinal permeability, and immune responses relevant to thyroid autoimmunity.
Special attention is given to dietary patterns, specific nutrients, and bioactive food components that can influence the composition and function of the gut microbiota, including fiber, selenium, iodine, vitamin D, polyphenols, and probiotic-containing foods.
Clinically, the available evidence remains limited and heterogeneous, with most data derived from observational rather than interventional studies.
Although interest in modulating the gut microbiota through diet is growing, current results do not support its use as an independent therapeutic approach in autoimmune thyroid diseases (AITD). Rather, dietary interventions can be considered a complementary element in the overall management of the patient.
Further well-designed prospective studies are needed to determine whether such strategies can meaningfully influence the disease course, identify which patients might benefit, and translate observations into practical, evidence-based dietary guidelines. Future progress will depend on phenotype-guided, function-focused research that integrates microbiota parameters with clinically relevant endocrine endpoints.
Lewandowski H, Maslyk M, Kaminska H and Szarpak L (2026) The role of gut microbiota in autoimmune thyroid diseases: nutritional determinants and diet-based modulation. Front. Endocrinol. 17:1785878. doi: 10.3389/fendo.2026.1785878
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