Evaluation of the Effect of Gluten-Free Diet and Mediterranean Diet
Hashimoto Thyroiditis, Hashimoto Disease
About this trial
This is an interventional treatment trial for Hashimoto Thyroiditis focused on measuring Mediterranean diet, Mediterranean gluten-free diet, Gluten-free diet, hashimoto
Eligibility Criteria
Inclusion Criteria: To apply to the Internal Diseases (Internal Medicine) outpatient clinic, to be diagnosed with hashimato thyroid (HT) by a physician and to be between the ages of 18-65, No diagnosis of any autoimmune system disease other than HT that may adversely affect the study, No symptoms of celiac disease and no diagnosis, Not following a gluten-free diet in the last three months, Not being diagnosed with an eating behaviour disorder, Not having any communication problems, Signing the informed consent form, Having had a thyroid ultrasound within the last six months, Elevated anti -TPO (>5.61 IU/ml) and anti Tg (>4.11 IU/ml), To have TSH, Free T3 and Free T4 tests performed, Body Mass Index to be in the range of 18.5 kg/m2 - 30 kg/m2 <, Not losing 5% and/or more body weight in the last month Exclusion Criteria: - Under 18 years of age and over 65 years of age, Having thyroid disease other than HT, Having a diagnosis of autoimmune system disease other than HT that may adversely affect the study, Symptoms and/or diagnosis of celiac disease, To have been diagnosed with non-celiac gluten sensitivity, Following a gluten-free diet within the last three months, A diet therapy that has an effect on the autoimmune system within the last three months, Being diagnosed with eating behaviour disorder, Having any communication problems, Not signing the informed consent form, Failure to adapt to the work during the working period, to be in a situation/behaviour that may adversely affect the work, To have applied any nutritional intervention during the last three months prior to the study, Being pregnant or breastfeeding, Taking supplements such as selenium, zinc, vitamin D and/or iodine, which may affect the course of the study, To have received cancer treatment and / or to be receiving cancer treatment, Having other endocrine or metabolic diseases (e.g. diabetes, cardiovascular diseases), Diagnosed with a disease lasting more than 4 months in the last 12 months and other specialised dietary / compositionally different dietary patterns (e.g. high protein, ketogenic, low energy content < 1000 kcal/day), Body Mass Index <18.5 kg/m2 or BMI≥30 kg/m2, Loss of 5% and/or more body weight in the last month.
Sites / Locations
- Istınye University
Arms of the Study
Arm 1
Arm 2
Arm 3
Arm 4
Experimental
Experimental
Experimental
No Intervention
Mediterranean groups
Gluten-Free groups
Mediterranean Gluten-Free groups
control group
This study is a prospective, single-blind study including case and control groups. Before the study started, participants were informed about the benefits and risks of the study. Participants were randomly divided into four different groups (MD, GFD, MGFD and control group). The intervention groups (MD group (n=10)) were administered weekly diets by a dietitian for 12 weeks according to individual-specific and daily energy needs and weight loss was not targeted. Patients were interviewed weekly to assess adherence to the study protocol and food consumption was recorded at each interview; those who complied with the weekly planned menus by less than eighty percent were excluded from the study.
This study is a prospective, single-blind study including case and control groups. Before the study started, participants were informed about the benefits and risks of the study. Participants were randomly divided into four different groups (MD, GFD, MGFD and control group). The intervention groups (GFD (n=10)) were administered weekly diets by a dietitian for 12 weeks according to individual-specific and daily energy needs and weight loss was not targeted. Patients were interviewed weekly to assess adherence to the study protocol and food consumption was recorded at each interview; those who complied with the weekly planned menus by less than eighty percent were excluded from the study.
This study is a prospective, single-blind study including case and control groups. Before the study started, participants were informed about the benefits and risks of the study. Participants were randomly divided into four different groups (MD, GFD, MGFD and control group). The intervention groups (MGFD (n=10)) were administered weekly diets by a dietitian for 12 weeks according to individual-specific and daily energy needs and weight loss was not targeted. Patients were interviewed weekly to assess adherence to the study protocol and food consumption was recorded at each interview; those who complied with the weekly planned menus by less than eighty percent were excluded from the study.
Patients in the control group (n=10) did not receive any special dietary intervention.