Aldehydes and Ketones

Garcia, Jason S.; Harbison, Raymond D.

doi:10.1002/9781118834015.ch55

Cited by 4 publications

(3 citation statements)

References 279 publications

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“…Table 1. Table 2 shows that there is no significance differences among women in our participants in all age categories at all questions (F no significant change at P ≥0.05) except for question about allowing hairdresser to see the type of keratin they used in salon (F= 3.148, P = 0.015) that women in ages between (12)(13)(14)(15)(16)(17)(18)(19) years were less interested in knowing the type of keratin used in salon comparing of women in older ages. Also for question about times they do keratin hair treatment (F= 4.452, P = 0.002) that women in ages (30-49) were do it more frequently than younger women don.…”

Section: Socio-demographic Characteristicsmentioning

confidence: 80%

“…Fifty percent of the participants were aged between (20-29) years, 24.2% were aged between (30-39) years, 14.2% were (12)(13)(14)(15)(16)(17)(18)(19) years, 9.5% were (40-49) years, and 2.1% were 50 years or older.…”

Section: Socio-demographic Characteristicsmentioning

confidence: 99%

“…Thus, investigation into user perception and awareness is required in the mitigation of the issues of formaldehyde exposure. In general, reduced formaldehyde keratin treatment products are less toxic compared to the formulations used before the recent interest in the potential toxic effects, but they still carry health risks for both the user and the service providers [13,14].…”

Section: Introductionmentioning

confidence: 99%

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Awareness, prevalence of hair smoothing products that contain formaldehyde and determinants of their harmful effects among women in Saudi Arabia

Hameed¹,

Elgharabway

Ahmed³

2017

int arch med

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Individuals who use hair smoothing products at home or in a salon work environment are at risk of exposure to various chemical compounds. Formaldehyde mixed with keratin as a hair straightening product is in common use by women in Saudi Arabia. The high temperatures used during blow-drying can release gas fumes that have several implications to include irritation of the skin, eyes and respiratory complications. Furthermore, formaldehyde is classified as a known human carcinogen. The aim of this study is to assess the source of keratin hair treatment among women, demonstrate the symptoms related to formaldehyde exposure during keratin hair treatment process and determine the practices that can increase the exposure to formaldehyde and to evaluate the level of formaldehyde in the keratin hair treatment products. A national cross-sectional survey was first conducted during March-April 2017 on Saudi Arabian children and women aged between the age of 12 and 50 years old. A standardized, fully confidential questionnaire was provided to participating members. A total of 330 filled questionnaires were obtained within the study location. Moreover, 30 hair salons that used keratin-based products were visited in 3 different cities in Al Qassim province to check the location of keratin hair treatment, ventilation procedures and take samples of hair products that were later analyzed. Most commonly reported symptom was irritation of the eyes reported by 135 people. Other symptoms described include irritation of throat, burning sensation of the nose, headache and nausea. Argan e Ojon was one of the most famous product tested in this study with formaldehyde levels above 0.2% threshold

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Section: Socio-demographic Characteristicsmentioning

confidence: 80%

Section: Socio-demographic Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Awareness, prevalence of hair smoothing products that contain formaldehyde and determinants of their harmful effects among women in Saudi Arabia

Hameed¹,

Elgharabway

Ahmed³

2017

int arch med

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Toxicology of Flavoring Ingredients in the Food Industry

Pecquet,

Bates,

Maier

2023

Patty's Toxicology

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The present chapter represents toxicological information on selected flavoring ingredients commonly found in the food and beverage product manufacturing workplace. Many flavoring ingredients are considered Generally Recognized as Safe (GRAS) based on consumer oral ingestion but can present hazards in the occupational context depending on route of exposure and exposure concentration. Therefore, when occupational exposure limits do not exist, it is important that workers review safety data sheets (SDS) and other hazard information and participate in training to understand the verbiage on these resources as part of a comprehensive hazard communication program. New occupational hazard assessment approaches include hazard banding when data are scarce and use of the threshold of toxicological concern (TTC) to inform risk management planning in the food and beverage sectors. The Flavor Extract Manufacturers Association (FEMA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have adopted modified Cramer approaches and the TTC concept to classify flavor ingredients by structure for dietary exposure and safety assessment considerations when chemical‐specific data are limited. Today, new chemical entities are being designed and created to maximize and/or customize the interaction of the flavor ingredients with taste receptors, including new applications of flavoring compounds to use in Electronic Nicotine Devices (ENDs) that involve inhalation route exposures. Several important flavor chemicals have been covered in this chapter with respect to their properties, exposure assessment, toxicity, and regulations pertaining to risk and safety assessments for different use scenarios.

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