Contact allergens in toothpastes and a review of their hypersensitivity

Sainio, Eeva-Liisa; Kanerva, Lasse

doi:10.1111/j.1600-0536.1995.tb00509.x

Cited by 114 publications

(69 citation statements)

References 47 publications

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“…Benzoic acid and sodium benzoate are widely used as preservatives in several products consumed by human, and while the undissociated benzoic acid is more effective, sodium benzoate is used preferentially as it is about 200 times more soluble (1,2,3,4). A concentration of about 0.1% is usually sufficient to preserve a product that has been properly prepared and adjusted to pH 4.5 or below (1).…”

Section: Introductionmentioning

confidence: 99%

<i>In vitro</i> effects of sodium benzoate on the activities of aspartate and alanine amino transferases, and alkaline phosphatase from human erythrocytes of different genotypes

2005

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The in vitro effects of varying concentrations sodium benzoate on the activities of aspartate (E.C. 2.6.1.1) and alanine (E.C. 2.6.1.2) aminotransferases (AST and ALT, respectively) and alkaline phosphatase (E.C. 3.1.3.1; abbreviated as ALP) from human erythrocytes of different genotypes (HbAA, HbAS and HbSS) were investigated. The enzyme activities were measured in the absence and presence of five concentrations (from 0.03 to 0.21 %) of sodium benzoate using erythrocyte preparations from the three genotypes. The results showed significant (p<0.05) inhibition of the three enzymes from the erythrocytes of HbAA, HbAS and HbSS genotypes by sodium benzoate. The compound at 0.1% (the recommended concentration used for preservation) significantly decreased (p<0.05) the activity of HbAA erythrocyte AST to about 93.8 % of the control (no sodium benzoate). HbAS erythrocyte AST showed a significant decrease in activity (p<0.05) to about 95.0 % of the control, while for HbSS erythrocyte AST activity, a significant decrease (p<0.05) to 93.8% of control was observed. For ALT, sodium benzoate (0.1%) significantly (p<0.05) reduced the activity for the HbAA erythrocyte enzyme to 93.3% of the control (no sodium benzoate). HbAS erythrocyte ALT showed a significant decrease in activity (p<0.05) at 93.4% of control, while the activity for HbSS erythrocyte ALT significantly p<0.05) decreased to 95.4 % of the control. At 0.1%, sodium benzoate decreased the activity of HbAA erythrocyte ALP significantly (p<0.05) by 9.7% of the control. For HbAS erythrocyte ALP, the activity significantly decreased (p<0.05) to about 91.7% of control, while for HbSS erythrocyte ALP, a significant decrease (p<0.05) in the activity to 91.3% of control was noted. The findings of significant decreases in the activities of AST, ALT and ALP from the different genotypes in the presence of sodium benzoate have far-reaching implications to the use of sodium benzoate as a preservative. It is plausible that the biochemical activities such as amino acid metabolism (amino transferases) and phosphate/lipid metabolism (alkaline phosphatase) performed by these enzymes may be impaired by unregulated consumption of products containing sodium benzoate, suggesting care in the use of this preservative.

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Section: Introductionmentioning

confidence: 99%

<i>In vitro</i> effects of sodium benzoate on the activities of aspartate and alanine amino transferases, and alkaline phosphatase from human erythrocytes of different genotypes

2005

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“…This substance has been shown to cause allergic reactions, including inflammation of the mouth and lips and gingivitis (Sainio & Kanerva, 1995 No known contamination risks (IPCS, 1999) Natural Flavors Encompass a range of flavorings derived from herbs and fruits and together function as a flavoring for toothpaste (Schrankel, 2004;Smith et al, 2005).…”

Section: Foam and Flavor Booster Cocamidopropyl Betainementioning

confidence: 99%

Ingredients in Children’s Fluoridated Toothpaste: A Literature Review

Basch

Kernan

2016

GJHS

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Children's fluoridated toothpastes are supplemented with ingredients intended to increase appeal. A comprehensive list of children's toothpastes and their ingredients was compiled from nine pharmacies in New York City. A broad literature review was then conducted to describe the purpose of the ingredient and the known contamination risks associated with chronic consumption of each ingredient. The final sample size comprised 26 children's toothpastes and 45 unique ingredients. The purpose and known contamination risks of the 45 identified ingredients were documented. A proportion of ingredients (28.9% [n = 13]) were found to be both unnecessary to improving the oral health of children and solely used to increase their appeal. Of this list of unnecessary ingredients, 69.2% (n = 9) were shown to have contamination risks associated with chronic consumption, including enamel demineralization. The authors recommend that toothpaste manufacturing practices be limited to include only ingredients that are necessary for improved oral health and care and only using natural flavorings when needed.

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“…For example, peppermint or cinnamon oil are used to flavour toothpaste or are applied in dental care and have been shown to induce contact allergy [33, 34]. Other sources may be massage oils, which contain oil of cinnamon and cloves [35], and many cosmetics or essential oils are derived from ‘spicy’ sources, for instance star anise [36], sesame seed [37], vanilla [38] or rosemary [39].…”

Section: Who Is Affected By Spice Allergy?mentioning

confidence: 99%

Allergenic Potency of Spices: Hot, Medium Hot, or Very Hot

Schöll

Jensen‐Jarolim²

2004

Int Arch Allergy Immunol

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Spices are the most attractive ingredients to confer an authentic taste to food. As they are derived from plants, they harbour allergenic potency and can induce symptoms ranging from mild local to severe systemic reactions. Due to the content of pharmacologically active substances of spices, the diagnosis of allergy and the differentiation from intolerance reactions may be difficult. Association with inhalative allergies via IgE cross-reactivity, but also direct gastrointestinal sensitization plays a role. This article is a botanical and allergological overview of the most important spices and molecules responsible for eliciting IgE-mediated reactions or cross-reactions. As no curative treatments are known at present, strict avoidance is recommended and, therefore, accurate labelling of pre-packed food is necessary.

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Contact allergens in toothpastes and a review of their hypersensitivity

Cited by 114 publications

References 47 publications

<i>In vitro</i> effects of sodium benzoate on the activities of aspartate and alanine amino transferases, and alkaline phosphatase from human erythrocytes of different genotypes

<i>In vitro</i> effects of sodium benzoate on the activities of aspartate and alanine amino transferases, and alkaline phosphatase from human erythrocytes of different genotypes

Ingredients in Children’s Fluoridated Toothpaste: A Literature Review

Allergenic Potency of Spices: Hot, Medium Hot, or Very Hot

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