title: Analysis of the Influence of Food Colorings in Esthetic Orthodontic Elastomeric Ligatures.
abstract: The purpose of this study was to evaluatein vitrothe color changes of esthetic orthodontic elastomeric ligatures of different shades when exposed to four food colorings commonly found in the diet of patients.
  
  
  METHODS
  The sample consisted of esthetic orthodontic elastomeric ligatures in the colors pearl, pearl blue, pearl white and colorless, which were immersed for 72 hours in five different solutions: distilled water (control group), coffee, tea, Coca-Cola®and wine. The color changes of the esthetic orthodontic elastomeric ligatures were measured with the aid of a spectrophotometer, at T1 - as provided by the manufacturer; and T2 - after colorings process.
  
  
  RESULTS
  The results indicated that the esthetic orthodontic elastomeric ligatures of all initial hues are susceptible to pigmentation. Among the evaluated colors, all changed the finished look and the color of the samples tested. In ascending order, the color of the samples was as follows: distilled water, Coca-Cola®, black tea, wine and coffee.
  
  
  CONCLUSIONS
  The substances that have a greater potential for pigmentation in esthetic orthodontic elastomeric ligatures were black tea, wine and coffee, respectively. All shades of esthetic orthodontic elastomeric ligatures are susceptible to color change.
authors.affiliation: Department of Orthodontics, School of Dentistry, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil.
authors.forename: Vanessa
authors.initials: V
authors.lastname: Dias da Silva
authors.affiliation: Department of Orthodontics, School of Dentistry, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil.
authors.forename: Eduardo Martinelli S
authors.initials: EM
authors.lastname: de Lima
authors.affiliation: Department of Orthodontics, School of Dentistry, Universidade Luterana do Brasil, Canoas, RS, Brazil.
authors.forename: Caroline
authors.initials: C
authors.lastname: Dias
authors.affiliation: Department of Stomatology, School of Dentistry, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil.
authors.forename: Leandro Berni
authors.initials: LB
authors.lastname: Osório
keywords: CIE - Commission Internationale de l'Eclairage; Esthetic degradation; Esthetic orthodontic elastomeric ligatures; Food colorings; IRR (Incidence Rate Ratio); Pigmentation