Safety Assessment of Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten as Used in Cosmetics

Christina Burnett, Wilma F. Bergfeld, Donald V. Belsito, Ronald A. Hill, Curtis D. Klaassen, Daniel C. Liebler, James G. Marks, Ronald C. Shank, Thomas J Slaga, Paul W. Snyder, F. Alan Andersen, Bart Heldreth

Research output: Contribution to journalArticle

4 Scopus citations

Abstract

The Cosmetic Ingredient Review (CIR) Expert Panel (Panel) reviewed the product use, formulation, and safety data on hydrolyzed wheat protein and hydrolyzed wheat gluten, which function as skin- and hair-conditioning agents. The Panel determined that data from clinical and laboratory studies were sufficient to demonstrate that these ingredients will not elicit type 1 immediate hypersensitivity reactions in sensitized individuals and will not induce sensitization when the polypeptide lengths of the hydrolysates do not exceed 30 amino acids. The Panel concluded that hydrolyzed wheat gluten and hydrolyzed wheat protein are safe for use in cosmetics when formulated to restrict peptides to an average molecular weight of 3,500 Da or less.

Original languageEnglish (US)
Pages (from-to)55S-66S
JournalInternational Journal of Toxicology
Volume37
Issue number1_suppl
DOIs
StatePublished - May 1 2018
Externally publishedYes

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Keywords

  • cosmetics
  • hydrolyzed wheat gluten
  • hydrolyzed wheat protein
  • safety

ASJC Scopus subject areas

  • Toxicology

Cite this

Burnett, C., Bergfeld, W. F., Belsito, D. V., Hill, R. A., Klaassen, C. D., Liebler, D. C., Marks, J. G., Shank, R. C., Slaga, T. J., Snyder, P. W., Andersen, F. A., & Heldreth, B. (2018). Safety Assessment of Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten as Used in Cosmetics. International Journal of Toxicology, 37(1_suppl), 55S-66S. https://doi.org/10.1177/1091581818776013