Background: Oral cancer accounts for 3% of all malignancies. Progression to malignancy occurs with a gradual process. Oral potentially malignant disorders (OPMD) are associated with the development of malignant transformation toward oral cancer. Objectives: This registry aimed at introducing an exact data gathering method for detecting, managing, and monitoring patients with OPMD to decrease the occurrence of oral cancer. Methods: In this registry, all patients with OPMD such as leukoplakia, erythroplakia, and oral lichen planus at Shahid Beheshti Dental School, Tehran, Iran were included. Patients' information including demographics, clinical, and histopathological features, the type of OPMD, treatment measures, and lesion changes in follow-up intervals were recorded in the registry software. In addition, a quality assurance team supervised and guaranteed the quality control of the entire registry process. Results: The following measures have been accomplished so far: development of an ethically-approved proposal, development of a comprehensive data form, development of web-based registration software, development of a manual of operation, signing of a collaborative contract with more than 8 dental schools throughout Iran, identification of 100 eligible patients, signing a contract with the Research Deputy of Shahid Beheshti University of Medical Sciences, and codification of a verified and ethically approved quality assurance proposal. This registry is getting the advantage of being supervised and sponsored by the Disease Registry Center of Shahid Beheshti University of Medical Sciences. Conclusions: The prospect of this registry is to provide patients with OPMD with a nationwide diagnostic service and continuous monitoring protocol through a collaborative network of all dental schools in Iran.

Background: Reducing the dietary sodium intake is one of the most important factors for controlling blood pressure. The changes that occur in perceiving saltiness and umami tastes in people with hypertension can be associated with the level of sodium intake. The aim of this study was to investigate the gustatory perception of these two tastes in patients with hypertension and its association with the level of dietary sodium consumed by these patients. Material and methods: In this case control study, 40 patients with hypertension and 40 healthy individuals were chosen. The blood pressure was measured for both groups. The power of perceiving saltiness and umami tastes was investigated using sodium chloride and monosodium glutamate solutions respectively both with concentrations of 200 mmol/lit. The individuals specified the power of each taste along a 10-number criterion. Based on the compounds of foods in Iran, the level of sodium consumed per day was calculated by food frequency questionnaire. The data were analyzed by Mann-Whitney, Pearson, Spearman tests. Results:The mean saltiness perception in the control and case group was 5/8 and 6/6 respectively(p < 0/05) and the mean umami perception the control and case group was 5/5 and 7/6 respectively (p < 0/05).There was an inverse relationship between the level of sodium intake and perceived intensity of saltiness perceptionin case group (p < 0.05).The level of sodium intake had no relationship with perceived intensity of umami taste in none of the groups (p > 0.05). There was also a direct relationship between blood pressure and intensity of perceiving umami taste in case group (p < 0.05).However, no significant relationship was found between blood pressure and the intensity of perceiving saltiness (p > 0.05). Conclusion: Perceived intensity of both umami and saltiness in case group were higher than control group. With increase in the blood pressure, the power of perceiving saltiness and umami increases; with increase in sodium intake, saltiness perception diminishes, but umami perception is left unaffected.

Objective: The aim of this study was to assess the oral health related quality of life in patients with oral lichen planus, using a Chronic Oral Mucosal Diseases Questionnaire (COMDQ) during a course of standard medical treatment. Material and Methods: In this experimental study, fifteen patients with oral lichen planus   were entered the study and the COMDQ (a self reported questionnaire assessing different aspects of quality of life in individuals with chronic oral mucosal diseases), ), was used to assess the level of “Pain and functional limitation”, “Medication and treatment”, “Social emotional” and “Patient support” during the course of standard treatment. A data collection form including demographic information, type and location of the lesions, patients’ symptoms and level of healing process was completed.  Patients were evaluated weekly during four weeks of treatment and COMDQ scores were documented. Data were analyzed, using ANOVA and Friedman statistical tests. Results: The mean score of the COMDQ questionnaire in lichen planus patients who completed the course of treatment, showed significant improvement (P < 0.001) after each week of therapy. Oral symptoms and the healing process of oral lesions showed improvement without any statistically significant changes among different weeks of therapy. “Pain and functional limitation”, “Medication and treatment” and “Patient Support” improved significantly during the treatment period (P<001); however, the “Social and emotional” aspect did not show significant changes over the course of medical management. Conclusion: Oral health-related quality of life in patients with oral lichen planus improved significantly during the course of medical treatment.   Keywords Oral Lichen Planus; COMDQ; Quality of Life; Oral Health.

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