Khoury-Ribas, LauraAyuso Montero, RaúlRovira Lastra, BernatPeraire Ardèvol, MariaMartínez Gomis, Jordi2018-06-052018-12-092018-030003-9969https://hdl.handle.net/2445/122794Objective: 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.6 p.application/pdfengcc-by-nc-nd (c) Elsevier Ltd, 2017http://creativecommons.org/licenses/by-nc-nd/3.0/esOdontologiaMasticacióAlimentsPropietats mecàniquesDentistryMasticationFoodMechanical propertiesinfo:eu-repo/semantics/article6748042018-06-05info:eu-repo/semantics/openAccess29241026