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Background and Objective: The incidence of tuberculosis in Golestan province in northern Iran is 26.7 cases in 100000 persons. Lack of energy and nutrients is one of the reasons for the increased risk of tuberculosis. Malnutrition is an important cause of high mortality in the Tuberculosis (TB) population. With decreasing level of visceral proteins, anthropometric indices, and micronutrients increase the risk of mortality. This study was performed to determine the status of nutritional status of patients with Tuberculosis in Gonbad-e-Kavous, north of Iran during 2014.
Methods: This descriptive-analytical study was performed on 45 pulmonary tuberculosis patients with mean age of 57±20 living in Gonbad city, north of Iran during 2014. Demographic information and history of tuberculosis, body mass index, albumin, hemoglobin, total protein and blood cell count and food intake were recorded for each patient.
Results: 58% of patients were women. 52% of patient was resident in rural area. There was a significant difference in terms of body mass index and previous history of tuberculosis in patients with different disease intensities. Among patients with different disease intensities, the difference in the distribution of anemia severity was not significant. There was no significant difference between the two sexes in terms of disease severity distribution. According to the fitted regression model, the age variable, even in the presence of other variables, had a significant effect on disease severity (P<0.05).
Conclusion: With increasing disease severity, patients' BMI decreases and the severity of malnutrition and anemia increases. The severity of the disease increases with age. Tuberculosis patients need nutritional support.

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Background and Objective: Breast cancer is the most common type of cancer in women. This study was conducted to investigate the relationship between nutritional status and breast cancer.
Methods: This case-control study was conducted on 210 women (105 breast cancer patients and 105 healthy individuals) aged 20-89 years in Azadshahr (Iran) in 2019. Nutritional status was assessed using a researcher-made checklist.
Results: The majority of cancer patients were in the 40-54 years age group (49.5%). There was a significant difference between the case and control groups in terms of consumption of solid oil (49.5% vs. 31.4%), hot food (19% vs. 9.5%), carbonated drinks (29.5% vs. 21%) and the average number of servings of fried foods per week (3.2±1.79 vs. 2.3±1.73) (P<0.05). There was no significant difference between the two groups in terms of consumption of vegetables, type and amount of meat, animal oil, legumes, salt and tea.
Conclusion: The consumption of solid oil, hot food, carbonated drinks and fried foods could be associated with the risk of developing breast cancer.