The Combined Effects of an Anti-Inflammatory Diet and Curcumin Supplementation on Thyroid Function and Lipid Profile in Patients With Hashimoto's Thyroiditis: A Double Blind Randomised Clinical Trial.

BACKGROUND: Hashimoto's thyroiditis (HT) is an inflammatory autoimmune disease and patients with HT may benefit from interventions that incorporate anti-inflammatory components. This study aimed to assess the combined effects of an anti-inflammatory diet and curcumin supplementation on thyroid hormones and lipid profile in patients with HT. METHODS: This randomised controlled clinical trial was conducted on 57 patients with HT. Patients were randomly assigned to receive either an anti-inflammatory diet plus 1320 mg/day curcumin or an anti-inflammatory diet plus placebo for 12 weeks. Anthropometric indices, anti-thyroid peroxidase (anti-TPO), thyroid-stimulating hormone (TSH), thyroxine (T4), triiodothyronine (T3), and lipid profile parameters were assessed at baseline and after the 12-week intervention. The trial was registered in the Clinical Trials Database (registration number NCT05975866). RESULTS: After 12 weeks of intervention, both groups showed reductions in waist circumference and waist-to-hip ratio, with greater changes observed in the curcumin group. However, between-group differences were not statistically significant. A significant reduction in anti-TPO levels was observed in the curcumin group compared to placebo (p = 0.006). Although TSH and T3 levels significantly decreased within the curcumin group (p = 0.014 and p = 0.001, respectively), between-group differences were not statistically significant after adjustment. Additionally, HDL-C levels showed a non-significant trend toward improvement in the curcumin group (p = 0.053), whereas other lipid parameters remained unchanged. CONCLUSION: Curcumin may have possible benefits for thyroid autoimmunity, but further studies are required before any clinical use. TRIAL REGISTRATION: The trial was registered in the Clinical Trials Database (Registration number: NCT05975866, 08 August 2023). National Nutrition and Food Technology Research Institute NCT0597586 https://www. CLINICALTRIALS: gov/study/NCT05975866?term=NCT05975866&rank=1.