Contact dermatitis caused by fatty alcohols: may polyethoxylation of the fatty alcohols influence their sensitizing potential?

Abstract

Emulsifiers are common constituents of skin care\ud products, cosmetics and topical medicaments that\ud enhance the miscibility and stability of the aqueous and\ud fatty components.\ud Fatty alcohols are widely used in topical formula-\ud tions as consistency factors and as emulsifiers when\ud polyethoxylated.\ud An unusual case of sensitization to different fatty\ud alcohols is reported. Unexpectedly, the different levels\ud of polyethoxylation of the fatty alcohols appeared to\ud influence the allergic respons

Allergic contact dermatitis caused by sodium cetearyl sulfate

“…It was classified as a safe product for the skin: not irritant or sensitizing . It is thought that its ‘safe profile’ is related to the polyethoxylation of the fatty alcohols . To date, no cases of contact allergy to SCS have been reported, and only a few cases of allergic contact dermatitis caused by cetearyl alcohol and cetearyl isonanoate have been reported.…”

Viability of fruit seed oil O/W emulsions in personal care products

“…Paraffin wax (SigmaAldrich, Poland), beeswax (Pharma Cosmetic, Poland) and wheat germ oil (AAK, Sweden) were chosen as common cosmetic emulsion ingredients. A modified acylglycerol emulsifier (mMAG) was used to stabilize the O/W systems, instead of popular ethoxylated O/W emulsifiers, as they elicit an allergic response, and therefore may be harmful to the skin [17]. Based on safety assessment analysis, all polyethylene glycol and derivatives used for cosmetics emulsion stabilization do not present a risk to human health, but are not allowed to be applied to damaged skin [18].…”

“…The modification is the addition of a fatty acid to MAG, and thereby forming a diacyl or triacylglyercol. This emulsifier was chosen specifically for dermal application, since typical ethoxylated emulsifiers are detrimental to the startum corneum [17]. The preparation and properties of mMAG have previously been described by Szeląg and Pauzder [19], Szeląg et al [20] and Macierzanka et al [21][22][23] .…”