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Coupled exposure to ingredients of cosmetic products: I . Fragrances
Author(s) -
Uter Wolfgang,
Yazar Kerem,
Kratz EvaMaria,
Mildau Gerd,
Lidén Carola
Publication year - 2013
Publication title -
contact dermatitis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.524
H-Index - 96
eISSN - 1600-0536
pISSN - 0105-1873
DOI - 10.1111/cod.12125
Subject(s) - cosmetics , chemistry , linalool , food science , organic chemistry , essential oil
Summary Background The use of cosmetics exposes consumers to mixtures of ingredients, many of which are contact allergens. Fragrances in particular are mostly used in combination; combinations of fragrances have been shown to enhance sensitization and elicitation. Objective To examine the pattern of co‐exposure to fragrances in different categories of cosmetics, addressing the 26 fragrances that need to be identified on the label according to the C osmetics D irective 76/768/ EEC amended by 2003/15/ EC . Methods A survey of products marketed in G ermany, conducted in 2006–2009 by the C hemical and V eterinary I nvestigation O ffice in K arlsruhe, identified 4991 products with information on the presence of fragrances. The products were categorized according to A nnex I to the C osmetics D irective. The occurrence and co‐occurrence of fragrances were analysed in tabular form and as social network diagrams. Results The median number of fragrances in products varied greatly between categories, ranging up to nine in perfumes. Limonene and linalool were the most commonly identified fragrances, often used together, but also with other fragrances. Thirty per cent of all products were not declared to contain any fragrances. Conclusions For the first time, the pattern of co‐exposure to fragrance ingredients in important categories of cosmetic products has been described. The observations illustrate and quantify the ‘cocktail’ of fragrance allergens that may facilitate sensitization.