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Open Access | Just Accepted

Effect of calorie restriction on thyroid antibodies and symptoms in Hashimoto’s thyroiditis patients: a randomized controlled trial

Jiaomei Li1,#, Qingling Huang1,#, Kaixin Pan1,#, Shuzhen Sun1, Yuxuan Zhang1, Yicheng Wang1, Shufeng Fan2, Qin Zhu3, Songtao Li1,3( )

1 School of Public Health, Zhejiang Chinese Medical University, Hangzhou, China

2 Department of Radiology, the Second Affiliated Hospital of Zhejiang Chinese Medical University, Hangzhou, China

3 Department of Clinical Nutrition, Affiliated Zhejiang Hospital, School of Medicine, Zhejiang University, Hangzhou, China

# These authors contribute equally to this paper.

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Abstract

Hashimoto's thyroiditis (HT) is an autoimmune disease, characterized by abnormal elevation in thyroid peroxidase antibody (TPO-Ab) and/or thyroglobulin antibody (TG-Ab). The antibody titers are positively correlated with multiple symptoms despite adequate hormone substitution. However, no specific treatment exists to reduce the levels of antibodies. We carried out a randomized controlled trial to determine the effect of calorie-restricted (CR) diet on Hashimoto disease. Results showed that serum TPO-Ab (-191.46 KU/L, 95% CI: -278.35 to -104.58) and TG-Ab (-49.30 KU/L, 95% CI: -99.12 to 0.53) in the CR group were sharply reduced, accompanied by an improvement in thyroid gland shown by magnetic resonance imaging. The CR group exhibited significant alleviation of non-hypothyroid symptoms, with this improvement positively correlating with the reduction of thyroid antibodies. Moreover, CR also improved immune dysfunction, as well as decreased levels of pro-inflammatory biomarkers and serum lipids. These findings provide evidence that calorie restriction may serve as a potential adjuvant treatment strategy for patients with HT.

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Food Science and Human Wellness

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Cite this article:
Li J, Huang Q, Pan K, et al. Effect of calorie restriction on thyroid antibodies and symptoms in Hashimoto’s thyroiditis patients: a randomized controlled trial. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9251040

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Received: 15 March 2025
Revised: 16 July 2025
Accepted: 18 November 2025
Available online: 03 April 2026

© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).