Hashimoto’s thyroiditis is part of the spectrum of chronic autoimmune thyroid diseases (AITD) and is associated with thyroid hypofunction, lymphocytic infiltration, and production of thyroid autoantibodies such as thyroid peroxidase antibodies (TPO-Ab) and thyroglobulin antibodies (Tg-Ab). Although the exact mechanism of progressive thyroid tissue destruction is not yet clear, Hashimoto’s thyroiditis is considered a disorder of T cell-mediated immunity, caused by an interaction between susceptibility genes and environmental factors, the research of which is still inconclusive. In the majority of patients with Hashimoto’s thyroiditis, life-long levothyroxine (LT4) substitution to achieve normal circulating thyroid-stimulating hormone (thyrotropin) levels is required. The additional role of diet for the management of Hashimoto’s thyroiditis is usually overlooked, and careful supplementation of possible deficiencies in Hashimoto’s thyroiditis is recommended for the dietary management of these patients. The top nutrients that should be regularly taken to maintain a healthy and functional thyroid are iodine (I2), selenium (Se), and zinc (Zn). Diets beneficial for patients with Hashimoto’s disease include paleo diet, gluten-free diet, and vegetarian or vegan diet. In addition to foods that help the thyroid, there are specific foods in certain amounts that can have a negative impact on the thyroid. Gluten and goitrogens are the worst foods to have in diet of patients with Hashimoto’s disease. In addition, the co-existence of Hashimoto’s thyroiditis with other organ-specific diseases (e.g., pernicious anemia, vitiligo, celiac disease, type-1 diabetes mellitus, autoimmune liver disease, primary biliary cirrhosis, myasthenia gravis, alopecia areata, sclerosis multiplex, Addison’s disease), and non-specific non-endocrine autoimmune diseases (e.g., rheumatoid arthritis, systemic lupus erythematosus, Sjögren syndrome, systemic sclerosis, mixed connective tissue disease), should be evaluated.