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Lanolin with reduced sensitizing potential. A preliminary note

E W Clark, E Cronin, D S Wilkinson

    Contact Dermatitis
    |April 1, 1977
    PubMed
    Summary
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    Lanolin allergy is primarily caused by free fatty alcohols, not total alcohols. Removing these alcohols and detergents significantly reduces allergic reactions in sensitive patients.

    Area of Science:

    • Dermatology
    • Allergology
    • Cosmetic Science

    Background:

    • Lanolin is a common ingredient in topical formulations.
    • Previous assumptions identified total alcohols as the primary allergens in lanolin.
    • The role of specific lanolin components in hypersensitivity reactions requires clarification.

    Purpose of the Study:

    • To identify the specific components of lanolin responsible for allergic reactions.
    • To investigate the influence of detergents on lanolin hypersensitivity.
    • To develop methods for reducing lanolin-induced allergies.

    Main Methods:

    • Analysis of lanolin for free fatty alcohols and detergent content.
    • Patch testing on selected lanolin-sensitive patients.
    • Quantification of hypersensitivity before and after lanolin modification.

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    Main Results:

    • Free fatty alcohols, not total alcohols, are identified as the main allergens in lanolin.
    • The presence of detergent exacerbates detectable lanolin allergy.
    • Removing free fatty alcohols and detergent reduced hypersensitivity by 96% in tested patients.

    Conclusions:

    • Free fatty alcohols are the key allergens in lanolin.
    • Detergents can increase the incidence of lanolin allergy.
    • Modified lanolin, free of free fatty alcohols and detergents, is hypoallergenic.