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

doi:10.1177/1091581818776013

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

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23 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 language	English (US)
Pages (from-to)	55S-66S
Journal	International journal of toxicology
Volume	37
Issue number	1_suppl
DOIs	https://doi.org/10.1177/1091581818776013
State	Published - May 1 2018

All Science Journal Classification (ASJC) codes

Toxicology

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10.1177/1091581818776013

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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

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title = "Safety Assessment of Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten as Used in Cosmetics",

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.",

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

note = "Funding Information: The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The infrastructure of Cosmetic Ingredient Review is financially supported by the Personal Care Products Council. Publisher Copyright: {\textcopyright} 2018, {\textcopyright} The Author(s) 2018.",

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doi = "10.1177/1091581818776013",

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AU - Burnett, Christina

AU - Bergfeld, Wilma F.

AU - Belsito, Donald V.

AU - Hill, Ronald A.

AU - Klaassen, Curtis D.

AU - Liebler, Daniel C.

AU - Marks, James G.

AU - Shank, Ronald C.

AU - Slaga, Thomas J.

AU - Snyder, Paul W.

AU - Andersen, F. Alan

AU - Heldreth, Bart

N1 - Funding Information: The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The infrastructure of Cosmetic Ingredient Review is financially supported by the Personal Care Products Council. Publisher Copyright: © 2018, © The Author(s) 2018.

PY - 2018/5/1

Y1 - 2018/5/1

N2 - 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.

AB - 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.

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

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