Intraoral elastics are frequently used to deliver force during orthodontic treatment. We hypothesize that dietary liquids may reduce the force exerted by elastics. Objectives: Our purpose is to compare the forces exerted by latex and non-latex elastics in the presence of dietary liquids and a water control group. Methods: Latex and non-latex ¼” x 4 oz. elastics from two manufacturers, GAC International (Bohemia, NY) and Masel (Bristol, PA), were stretched 19 mm, tested dry, and immersed in 37o C distilled water. At 15 min, 30 min, 1, 3, 6, 12, and 24 hours, each member of a set of elastics (n = 17) was briefly removed from solution, and its restoring force at 19 mm extension measured with a mechanical testing machine (Model TTC; Instron Corporation; Canton, MA). Control and test groups (each n = 17) were maintained in either water or test solution except during testing. For five minutes before each test measurement, the test elastics were immersed in either Coca-Cola (Atlanta, GA), 5% acetic acid, or 75% ethanol – each maintained at 25° C. Results: Forces exerted by non-latex elastics were not significantly affected by solution type 6 h or earlier, but at 12 h., solution type had a significant effect (2-factor-ANOVA; F = 12.54; P < 0.001). For both GAC and Masel non-latex elastics, acetic acid and ethanol produced significantly lower forces than water (Tukey HSD test, P < 0.001). Solution type had a significant effect on latex elastics at 30 min (F = 7.18; P < 0.001) and thereafter. GAC elastics in acetic acid and Masel elastics in cola, acetic acid, or ethanol each exhibited significantly lower forces (Tukey HSD test, P < 0.001) than controls in water. Conclusions: Dietary liquids can degrade forces exerted by both latex and non-latex elastics. Degradation occurs earlier in latex elastics.

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