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Lanolin with reduced sensitizing potential A preliminary note
Author(s) -
Clark E. W.,
Cronin E.,
Wilkinson D. S.
Publication year - 1977
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/j.1600-0536.1977.tb03601.x
Subject(s) - lanolin , incidence (geometry) , allergy , medicine , food science , dermatology , chemistry , organic chemistry , immunology , physics , optics
The allergens of lanolin appear to lie in the content of natural free fatty alcohols rather than in the total alcohols as hitherto supposed. The delectable incidence of allergy is increased by the simultaneous presence of detergent. Amongst selected lanolin‐sensitive skin patients, removal of both free fatty alcohols and detergent from lanolin reduces the incidence of detectable hypersensitivity by 96 %. Methods are described for determining free fatty alcohols and detergent in lanolin, and for removing them.