Coupled exposure to ingredients of cosmetic products: I. Fragrances

Abstract

For the first time, the pattern of co-exposure to fragrance ingredients in important categories of cosmetic products has been described. The observations illustrate and quantify the 'cocktail' of fragrance allergens that may facilitate sensitization.

Positive reactions to pairs of allergens associated with polysensitization: analysis of IVDK data with machine‐learning techniques

“…In conclusion, the present analysis provides a unique view on PS, which is conventionally defined as the occurrence of at least three positive reactions to the (European) baseline series , based on state‐of‐the‐art statistical methodology concerning variable selection. Thereby, it became apparent that (combinations of/with) fragrances are the main driving forces of multiple sensitization, possibly because exposure to fragrances is both ubiquitous and multiple .…”

Can contact allergy to p‐phenylenediamine explain the high rates of terpene hydroperoxide allergy? – An epidemiological study based on consecutive patch test results

“…The unadjusted significant association between sensitization to Lin‐OOHs and sensitization to PPD observed in the current study should be evaluated in this context. The occurrence of co‐sensitization to PPD and Lin‐OOHs could be attributable to coupled exposure in consumer (hair) products . This is supported by the attenuation of the association after adjustment for fragrance sensitization in a broader sense (contact allergy to FMI and FMII); that is, contact allergy to Lin‐OOHs is explained by fragrance allergy rather than PPD contact allergy.…”

Coupled exposure to ingredients of cosmetic products: II. Preservatives

“…A number of general aspects pertaining to preservatives and their combined use have been discussed in the previous article on coupled exposure to fragrances , and are not reiterated here. One particular limitation on the interpretability of data on co‐exposure to preservatives stems from the fact that actual use concentrations are not available from the ingredient labelling according to the INCI, which is purely qualitative (see Methods) and not always accurate .…”