Do alcoholic beverages interfere in the force of orthodontic elastics?

Objective: To evaluate the effects of different alcoholic beverages on the decline in force of orthodontic elastics.Material and method: In a laboratory study, 6 groups of alcoholic beverages were tested. Control group (Group 1) was composed of distilled water. Experimental groups were Whisky (Group 2), Brandy (Group 3), Vodka (Group 4), Beer (Group 5), Sugar Cane Spirit/Rum (Group 6), Wine (Group 7). In the experimental groups, templates were used to enable elastics to be submerged in the alcoholic beverages for 30 seconds once a day. Force was measured with a digital dynamometer in six different time intervals: baseline, 1, 7, 14, 21 and 28 days.Result:There were no significant differences between the treatments in the time intervals: baseline, 7, 14 and 28 days. There were statistical differences between Group 7 and the others in the first 24 hours, and between Group 1 and the others after 21 days. After 28 days, there were no significant differences in the force pattern among all groups (p<0.05).Conclusion: Alcoholic beverages had no influence on the decline in force of the chain elastics.

研究目的：评估不同酒精饮料对正畸弹性链（orthodontic elastics）力量衰减的影响。
材料与方法：本研究为实验室研究，共设置1组对照组与6个实验组，总计7组测试样本。对照组（第1组）采用蒸馏水；实验组分别为威士忌（第2组）、白兰地（第3组）、伏特加（第4组）、啤酒（第5组）、甘蔗烈酒/朗姆酒（第6组）以及葡萄酒（第7组）。实验组中，通过固定模板使正畸弹性链每日浸入对应酒精饮料中30秒。分别于基线期、1天、7天、14天、21天及28天共6个时间节点，使用数字测力计测量其弹力大小。
研究结果：在基线期、7天、14天及28天的时间节点中，各处理组间未发现显著统计学差异；干预后最初24小时，第7组（葡萄酒组）与其余各组存在统计学差异；干预21天后，第1组（对照组）与其余各组亦存在统计学差异。干预28天后，所有组的弹力变化模式均无显著差异（p<0.05）。
研究结论：各类酒精饮料对正畸弹性链的力量衰减无显著影响。