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Background: Breast cancer (BC) was the fifth cause of mortality worldwide in 2015 and second cause of mortality in Iran in 2012. This study aimed to explore factors associated with survival of patients with BC using parametric survival models. Materials and Methods: Data of 1154 patients that diagnosed with BC recorded in the East Azerbaijan population-based cancer registry database between March 2007 and March 2016. The parametric survival model with an accelerated failure time (AFT) approach was used to assess the association between sex, age, grade, and morphology with time to death. Results: A total of 217 (18.8%) individuals experienced death due to BC by the end of the study. Among the fitted parametric survival models including exponential, Weibull, log logistic, and log-normal models, the log-normal model was the best model with the Akaike information criterion = 1441.47 and Bayesian information criterion = 1486.93 where patients with higher ages (time ratio [TR] =0.693; 95% confidence interval [CI] = [0.531, 0.904]) and higher grades (TR = 0.350; 95% CI = [0.201, 0.608]) had significantly lower survival while the lobular carcinoma type of morphology (TR = 1.975; 95% CI = [1.049, 3.720]) had significantly higher survival. Conclusion: Log-normal model showed to be an optimal tool to model the survival of patients with BC in the current study. Age, grade, and morphology showed significant association with time to death in patients with BC using AFT model. This finding could be recommended for planning and health policymaking in patients with BC. However, the impact of the models used for analysis on the significance and magnitude of estimated effects should be acknowledged. [ABSTRACT FROM AUTHOR] more...

Yoghurt is one of the popular food diets with refreshing tasteand health benefits. The purpose of this study identify sumac powder with antioxidant and antimicrobial efficacy for controlling some food borne pathogens such as Escherichia coli and Penicillium notatum.The antioxidant and antimicrobial effects of sumac (Rhus coriaria L.) powder (0%, 1%, 1.5%and 5%) in prebiotic (Resistant starch type 2) low fat yoghurt, were performed respectively to the DPPH and surface cultivation during storage at 4C°.The data were expressed as mean ± SD and were tested by one-way ANOVA at α=0.05. Titratable acidity of yoghurt containing sumac powder increased whereas the pH decreased with increasing amounts of added sumac powder. Also, the antioxidant activity of yoghurt samples were significantly increased with the increasing of sumac powder from 0 to 5% (p<0.05). Different concentration of sumac powder reduced the number of Escherichia coli and Penicillium notatum in prebiotic low fat yoghurt during 28 days of cold storage. Addition of 5% sumac resulted the best attributes in prebiotic low fat yoghurt. [ABSTRACT FROM AUTHOR] more...