2026-04-13T06:37:46Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1227942025-11-20T15:07:23Zcom_2072_1057col_2072_478916col_2072_478917col_2072_478927

00925njm 22002777a 4500 dc Khoury-Ribas, Laura author Ayuso Montero, Raúl author Rovira Lastra, Bernat author Peraire Ardèvol, Maria author Martínez Gomis, Jordi author 2018-06-05T12:24:46Z 2018-12-09T06:10:20Z 2018-03 2018-06-05T12:24:46Z Objective: This study assessed the reliability and validity of masticatory function assessment using a new test food, Optozeta. Design: Thirty-five adults participated in the cross-sectional clinical part of the study; ten of them performed a retest. They performed two free-style masticatory tests consisting of five trials of 20 cycles each chewing three pieces of Optosil or Optozeta placed in a latex bag. Optozeta was created by mixing 50% Optosil with 50% of Zetalabor. Masticatory performance, masticatory laterality and chewing rate were assessed. Reliability and construct validity were assessed using the intraclass correlation coefficient (ICC) and Spearman correlations, respectively. Results: Higher ICC values were observed for each aspect of masticatory function as assessed using Optozeta compared with Optosil. All the participants showed a lower median particle size value using Optozeta than Optosil. For each masticatory parameter, a high correlation was observed between using Optosil or Optozeta. Conclusions: Optozeta seems to have good construct validity and appears to be more reliable than Optosil as a test food to assess masticatory function. Odontologia Masticació Aliments Propietats mecàniques Dentistry Mastication Food Mechanical properties Reliability of a new test food to assess masticatory function