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Background & Objectives:�Stroke is the third most common cause of death after heart disease &cancer and the most common disabling neurological disorder. The incidence increases with age, and is somewhat higher in male than in female. The main risk factor of stroke is hypertension. In last years incidence of stroke has decreased due to improvement of hypertension treatment but due to occurrence of cerebrovascular accident with normal blood pressure, in many patients with stroke. This study aimed to evaluate the frequency of mortality and morbidity in stroke patients with hypertension & normal blood pressure.

Methods:�This descriptive retrospective study, evaluated 8121 patients with stroke who were admitted at hospital (1997-2006). The inclusion and exclusion criteria were defined. Data was gathered through check list and analyzed by SPSS soft ware 10 edition and the results were compared with each other.

Results: The total mortality and morbidity rate of stroke was 13.59% who 19.3% of patients with high mean blood pressure and 10.2% of patients with normal mean blood pressure were expired due to stroke. The mortality based on age in two groups was similar and more frequent in 65 to 74 year olds. The rate of mortality and morbidity in patients with high mean blood pressure in male and female were similar but in normal mean blood pressure cases were more frequent in male than in female. Hemorrhagic stroke was the most common type of stroke in hypertensive patients (59.55%) and in normotensive patients, ischemic stroke was more frequent (37.7%). The duration from admission to death was similar in two groups and the death was highest within 72 hrs after admission.

Conclusion:�Since mortality and morbidity according to age had no significant difference in both groups. It seems other risk factors are effective in evaluating cerebrovascular accidents (prognosis).

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  Background & Objectives: Food consumption for its hedonic properties can result in caloric intake exceeding requirements and is considered as a major culprit in the rapidly increasing rate of obesity. We compared the dietary patterns and the hedonic questionnaire score in obese and non-obese women. We also investigated the relation between the score of this questionnaire and variety of food items.

  Methods: This case-control study was conducted on 140 women aged 17-44 years that had referred to obesity club at district 4 of Tehran in 2011. Food intake and hedonic score were determined using validated semi-quantitative 168-item food frequency questionnaire and 21-item hedonic questionnaire, respectively. Logistic regression was used to determine the association between obesity and the dietary patterns identified by factor analysis and hedonic hunger score.

  Results: Two dietary patterns were identified as healthy and unhealthy patterns. The adjusted odds ratio of obesity didn’t show any significant trend in none of the dietary patterns. The mean hedonic questionnaire score was higher in case than control group, significantly (p<0.05). The adjusted odds ratio of obesity, for the second and the third tertiles of this questionnaire versus the first tertile of this, was 2.8 and 10.8, respectively (p<0.05).�

  Conclusion: This study shows that there is no difference between the dietary patterns of obese and nonobese women while there is a positive association between hedonic hunger and obesity. It seems that hedonic hunger may lead the obese women to consume unhealthy food choices.

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Background & objectives: Colorectal cancer is one of the most common cancers in the world. Much attention has been given to nutritional supplements that can alter intestinal flora as factors preventing colon cancer. Research has shown that lactic acid bacteria in foods are potentially capable of inducing apoptosis. In this regard, the most focus has been on Lactobacillus genus. This study, investigated the cytotoxic effect of metabolites of isolated strain from Azerbaijan traditional cheeses on HCT116 colorectal cancer cells.
Methods: In this cross-sectional study, after collecting samples of traditional "Lighvan" and "jug" cheeses in the region of Azerbaijan, MRS medium was used for isolation of lactobacilli. The isolates were identified by biochemical and molecular approaches after primary confirmation. The metabolites were produced in MRS broth, and their supernatants were separated. The inhibitory effect of the supernatants of the isolates on HCT116 cancer cells was studied and their effects were evaluated by microscopy and MTT assay.
Results: In this study, three isolates of "Lighvan" and sixteen isolates of "jug" cheeses were obtained. The results of anticancer activity showed that the supernatants of the isolates CT2 and JT1 had a significant anticancer effect on HCT116 cancer cells (p˂0.05). Identification of the isolates CT2 and JT1 showed 99% and 96% similarity with Lactobacillus brevis, respectively.
Conclusion: Lactobacilli in Azerbaijan traditional dairy products have a significant value in terms of anticancer properties.