(1) Background: Multiple sclerosis (MS) is a neurodegenerative disease characterized by pronounced inflammation. Interleukin 6 (IL-6) is an accurate marker for the state of inflammation, due to the high levels of this cytokine linked to the pathogenesis of the disease. These IL-6 levels could be lowered with an adequate dietary intake of vitamin D. The objective of the study was to determine the level of vitamin D ingested in a sample of patients with MS in the Valencian region (Spain), to establish the vitamin sources, and the possible link between the intake of vitamin D and the pathogenesis of the disease through a relationship with the level of IL-6. (2) Materials and Methods: A descriptive pilot study was carried out with 39 patients with MS in the Valencian region. The dietary-nutritional anamnesis was gained through the food frequency questionnaire (FFQ) and a food diary. Diet and eating habits were analyzed through the Easy Diet (version: 2.0.1)—Consultation Management Program^® software, and IL-6 levels in blood by ELISA technique. (3) Results: The results show a low intake of vitamin D, which is significantly and negatively related to the intake of proteins of vegetable origin, which are consumed in less quantity than proteins of animal origin, and significantly and negatively related with the high blood levels of IL-6, possibly as a consequence of the high intake of fats, mainly unsaturated. (4) Conclusions: MS patients in the Valencian region ingest little vitamin D related to low intake of vegetable protein, which would explain the high levels of IL-6 linked to the high intake of mainly saturated fats.

Dietary management is a cornerstone of Diabetes Mellitus (DM) care. However, a persistent disconnect remains between theoretical nutritional knowledge, what individuals are advised to eat, and the practical culinary skills required to translate these recommendations into daily practice. This gap is frequently compounded by socioeconomic constraints and cultural determinants. To map the available evidence on dietary knowledge, culinary skills, and food-related practices among people with DM, with particular attention to barriers and facilitators in daily-life setting. A scoping review was conducted following JBI methodology and PRISMA-ScR guidelines. Major databases (MEDLINE/PubMed, Scopus, Web of Science, and Embase) were searched for studies published between 2014 and 2025. Extracted variables were mapped deductively to the WHO International Classification of Functioning, Disability and Health (ICF), distinguishing self-care and dietary management (d5) from domestic-life competencies related to meal preparation (d6). Forty-six studies were included. The evidence base was heterogeneous and focused largely on dietary self-management, whereas comparatively few studies explicitly assessed instrumental cooking skills (n = 8). Across studies, structural barriers, particularly food insecurity and the cost and availability of healthier foods, frequently limited the feasibility of recommended diets. Skills-based interventions, including culinary medicine and hands-on cooking programs, were associated with improvements in culinary self-efficacy and, in some studies, clinically meaningful HbA1c reductions. Family dynamics, peer support, and culturally shaped practices (including religious observances) emerged as important determinants of adherence. Current diabetes education strategies risk achieving conceptual adequacy without practical applicability. Effective dietary management in DM requires a shift from predominantly prescriptive nutritional advice toward skills-based approaches grounded in Culinary Medicine. Future interventions should be culturally responsive and explicitly address environmental and social barriers in order to bridge the gap between clinical recommendations and real-world implementation.