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http://hdl.handle.net/2445/122794
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DC Field | Value | Language |
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dc.contributor.author | Khoury-Ribas, Laura | - |
dc.contributor.author | Ayuso Montero, Raúl | - |
dc.contributor.author | Rovira Lastra, Bernat | - |
dc.contributor.author | Peraire Ardèvol, Maria | - |
dc.contributor.author | Martínez Gomis, Jordi | - |
dc.date.accessioned | 2018-06-05T12:24:46Z | - |
dc.date.available | 2018-12-09T06:10:20Z | - |
dc.date.issued | 2018-03 | - |
dc.identifier.issn | 0003-9969 | - |
dc.identifier.uri | http://hdl.handle.net/2445/122794 | - |
dc.description.abstract | 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. | - |
dc.format.extent | 6 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Elsevier Ltd | - |
dc.relation.isformatof | Versió postprint del document publicat a: https://doi.org/10.1016/j.archoralbio.2017.12.006 | - |
dc.relation.ispartof | Archives of Oral Biology, 2018, vol. 87, p. 1-6 | - |
dc.relation.uri | https://doi.org/10.1016/j.archoralbio.2017.12.006 | - |
dc.rights | cc-by-nc-nd (c) Elsevier Ltd, 2017 | - |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es | - |
dc.source | Articles publicats en revistes (Odontoestomatologia) | - |
dc.subject.classification | Odontologia | - |
dc.subject.classification | Masticació | - |
dc.subject.classification | Aliments | - |
dc.subject.classification | Propietats mecàniques | - |
dc.subject.other | Dentistry | - |
dc.subject.other | Mastication | - |
dc.subject.other | Food | - |
dc.subject.other | Mechanical properties | - |
dc.title | Reliability of a new test food to assess masticatory function | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/acceptedVersion | - |
dc.identifier.idgrec | 674804 | - |
dc.date.updated | 2018-06-05T12:24:46Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
dc.identifier.pmid | 29241026 | - |
Appears in Collections: | Articles publicats en revistes (Odontoestomatologia) Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL)) |
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File | Description | Size | Format | |
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674804.pdf | 947.83 kB | Adobe PDF | View/Open |
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