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Coupled exposure to ingredients of cosmetic products: II . Preservatives
Author(s) -
Uter Wolfgang,
Yazar Kerem,
Kratz EvaMaria,
Mildau Gerd,
Lidén Carola
Publication year - 2014
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.12165
Subject(s) - cosmetics , preservative , chemistry , sensitization , toxicology , food science , medicine , organic chemistry , biology , immunology
Summary Background The use of cosmetics exposes consumers to mixtures of ingredients, many of which are potential allergens. Many cosmetics contain one or several preservatives, some being important contact allergens. Objective To examine the pattern of co‐exposure to preservatives in different categories of cosmetics. Methods A survey of products marketed in Germany, conducted in 2006–2009 by the C hemical and V eterinary Investigation O ffice in K arlsruhe, identified 4680 products categorizable according to A nnex I to the C osmetics D irective with information on the presence of preservatives. The occurrence and co‐occurrence of preservatives were analysed and presented in tabular and graphical format. Results Thirty per cent of all products were not declared to contain any preservatives; for 8%, no INCI labelling was present. For the remainder, the number of preservatives used tended to be higher in leave‐on than in rinse‐off products. Most often, combinations of (up to all five) parabens were used (39% of all products). Combinations with phenoxyethanol were also frequent. Formaldehyde releasers were found in 8% of products overall. Conclusions The pattern of co‐exposure to preservatives in important categories of cosmetic products illustrates the ‘cocktail’ of allergens that may facilitate sensitization, although, conversely, the combination of preservatives allows individual use levels to be kept lower, thereby possibly reducing sensitization risk.

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