Sex differences in pathogenesis and treatment of dyslipidemia in patients with type 2 diabetes and steatotic liver disease.

Previously published studies have shown that women with type 2 diabetes have a higher risk of atherosclerotic cardiovascular disease than men with type 2 diabetes. The exact reason for this is not yet known. The association between metabolic dysfunction-associated steatotic liver disease and type 2 diabetes appears to be bidirectional, meaning that the onset of one may increase the risk of the onset and progression of the other. Dyslipidemia is common in both diseases. Our aim was therefore to investigate whether there is a sex difference in the pathogenesis and management of dyslipidemia in patients with type 2 diabetes and steatotic liver disease with metabolic dysfunction. While the majority of published studies to date have found no difference between men and women in statin treatment, some studies have shown reduced effectiveness in women compared to men. Statin treatment is under-prescribed for both type 2 diabetics and patients with dysfunction-associated steatotic liver disease. No sex differences were found for ezetimibe treatment. However, to the best of our knowledge, no such study was found for fibrate treatment. Conflicting results on the efficacy of newer cholesterol-lowering PCSK9 inhibitors have been reported in women and men. Results from two real-world studies suggest that up-titration of statin dose improves the efficacy of PCSK9 inhibitors in women. Bempedoic acid treatment has been shown to be effective and safe in patients with type 2 diabetes and more effective in lipid lowering in women compared to men, based on phase 3 results published to date. Further research is needed to clarify whether the sex difference in dyslipidemia management shown in some studies plays a role in the risk of ASCVD in patients with type 2 diabetes and steatotic liver disease with metabolic dysfunction.

Monitoring the Quality of Life and the Relationship between Quality of Life, Dietary Intervention, and Dietary Adherence in Patients with Coeliac Disease.

Inadequate adherence to a gluten-free diet in coeliac disease triggers autoimmune reactions and can reduce the quality of life. The strict diet requires constant vigilance, which can cause psychological distress. Our research aimed to assess the quality of life in adult patients with coeliac disease and to find a correlation between quality of life, dietary intervention, and adherence. The study included 51 adult patients with coeliac disease who completed a quality-of-life questionnaire. Adherence was assessed using serological tests and a dietary adherence test. The patients were divided into two groups: those on a gluten-free diet for at least three months (Group I) and newly diagnosed patients (Group II). Group I showed a significant decrease in the dysphoria subscale of the quality-of-life test between the first and last surveys. Poor quality of life was associated with worse adherence in Group II. A higher "Health concerns" quality of life subscale score was also associated with worse adherence in Group II. Our results suggest that dietetic care may be beneficial for patients with coeliac disease by reducing dysphoria. We recommend regular and long-term dietary monitoring from diagnosis to ensure adherence to a gluten-free diet and to maintain quality of life.

Ancient Wheats-A Nutritional and Sensory Analysis Review.

The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies.

Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1−14.8 vs. 3.8 g/100 g), phenolic (136.5−342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8−75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60−1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred lentil cookies to rice ones (overall liking: 6.1−7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3−7.0 vs. 5.5). Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products.