SUMMARY OBJECTIVE: This study aims to investigate magnetic resonance imaging (MRI) findings in adhesive capsulitis (AC) and determine the most valuable MRI finding in diagnosis using easily applied quantitative methods. METHODS: Shoulder MRI was performed on 193 patients who were diagnosed with AC by clinical examination and 116 controls. Axillary pouch thickness (APT), superior and inferior glenohumeral ligament (SGHL and IGHL) thickness, coracohumeral ligament (CHL) thickness, fluid increase and soft-tissue thickness in the rotator interval (RI), and increases in the fluid and signal in the localization of biceps tendon attachment were evaluated. MRI examinations were assessed by three radiologists blinded to the clinical findings of the patients, and the results were obtained based on consensus and records. RESULTS: There were 119 women and 74 men in the AC group and 80 women and 36 men in the control group. IGHL, SGHL, RI, and CHL thicknesses were measured thicker in AC patients than in the control group. When IGHL=4, RI=3.6, SGHL=2.0, CHL=4.6-mm cutoff, the area under the receiver operating characteristic (ROC) curve (AUC) values were 0.700, 0.922, 0.972, and 0.783, respectively. CONCLUSIONS: According to the results obtained in this study, IGHL=4 mm, RI=3.6 mm, SGHL=2.0 mm, and CHL=4.6 mm can support the diagnosis of AC. Using the quantitative values in diagnosis can provide objective criteria and prevent variability among interpreters.

SUMMARY OBJECTIVE: This study aimed to investigate whether the volume and morphology of the olfactory bulb are effective in the occurrence of anosmia in patients after COVID-19 infection. METHODS: The olfactory bulbus volume was calculated by examining the brain magnetic resonance imaging of cases with positive (+) COVID-19 polymerase chain reaction test with and without anosmia. Evaluated magnetic resonance imaging images were the scans of patients before they were infected with COVID-19. The olfactory bulbus and olfactory nerve morphology of these patients were examined. The brain magnetic resonance imaging of 59 patients with anosmia and 64 controls without anosmia was evaluated. The olfactory bulb volumes of both groups were calculated. The olfactory bulb morphology and olfactory nerve types were examined and compared between the two groups. RESULTS: The left and right olfactory bulb volumes were calculated for the anosmia group and control group as 47.8±15/49.3±14.3 and 50.5±9.9/50.9±9.6, respectively. There was no statistically significant difference between the two groups. When the olfactory bulb morphology was compared between the two groups, it was observed that types D and R were dominant in the anosmia group (p<0.05). Concerning olfactory nerve morphology, type N was significantly more common in the control group (p<0.05). CONCLUSIONS: According to our results, the olfactory bulb volume does not affect the development of anosmia after COVID-19. However, it is striking that the bulb morphology significantly differs between the patients with and without anosmia. It is clear that the evaluation of COVID-19-associated smell disorders requires studies with a larger number of patients and a clinicoradiological approach.

Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents on wet and dry bases of selected meat products was investigated. After frying the cholesterol content of lamb (p<0.05), tail fat (p>0.05), and beef fried with or without olive oil (p<0.05) increased. However, sucuks (Turkish dry-fermented sausages) fried with or without olive oil exhibited lower (p<0.05) cholesterol content compared to the initial values. After barbequing the cholesterol content of lamb kebab (p>0.05) and hot spicy lamb kebab (p>0.05) decreased, while the cholesterol content of liver kebab (p<0.05) increased. The fat content of lamb (p<0.05) and beef fried with (p<0.05) or without olive oil (p>0.05) increased, whereas the fat content of tail fat (p<0.05) and sucuks fried with or without olive oil (p>0.05) decreased. The fat content of kebabs did not change significantly (p>0.05) after barbequing. Regardless of the meat product or cooking procedure, the cholesterol and fat contents on dry basis exhibited a significant decrease (p<0.05) after cooking.

ABSTRACT Objective Several studies have shown that left ventricular (LV) dysfunction is increased in individuals with diabetes. However, there are scarce data about LV function in prediabetics. This study assessed the early changes in LV diastolic and systolic myocardial function in normotensive prediabetics using tissue Doppler echocardiography (TDE). Subjects and methods We evaluated 94 patients with prediabetes (mean age of 50.8 ± 6.9 years, 78 female) without known cardiovascular diseases and 70 healthy volunteers with similar demographic characteristics. Systolic and diastolic function of the left ventricle was evaluated with transthoracic echocardiography according to the latest consensus recommendations including TDE. Results The mean results of septal and lateral parts of the mitral annulus Pulsed wave TDE showed that myocardial systolic wave (Sm), myocardial early diastolic wave (Em) and Em to atrial peak velocity (Am) ratio were significantly lower whereas early diastolic peak flow velocity (E) to Em ratio, myocardial isovolumetric relaxation time (IVRTm), myocardial isovolumetric contraction time (IVCTm) and myocardial performance index (MPI) values were significantly higher in patients with prediabetes (preDM). In addition, mean left atrium (LA) diameter measured with M-mode echocardiography was significantly higher in prediabetics than controls. Conclusion PreDM is associated with subclinical LV systolic and diastolic dysfunction as evaluated by TDE.