Original language | English (US) |
---|---|
Article number | 113202 |
Journal | Food and Chemical Toxicology |
Volume | 167 |
DOIs | |
State | Published - Sep 2022 |
ASJC Scopus subject areas
- Food Science
- Toxicology
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In: Food and Chemical Toxicology, Vol. 167, 113202, 09.2022.
Research output: Contribution to journal › Short survey › peer-review
}
TY - JOUR
T1 - RIFM fragrance ingredient safety assessment, guaiacwood acetate, CAS Registry Number 61789-17-1
AU - Api, A. M.
AU - Belsito, D.
AU - Botelho, D.
AU - Bruze, M.
AU - Burton, G. A.
AU - Cancellieri, M. A.
AU - Chon, H.
AU - Dagli, M. L.
AU - Date, M.
AU - Dekant, W.
AU - Deodhar, C.
AU - Fryer, A. D.
AU - Jones, L.
AU - Joshi, K.
AU - Kumar, M.
AU - Lapczynski, A.
AU - Lavelle, M.
AU - Lee, I.
AU - Liebler, D. C.
AU - Moustakas, H.
AU - Na, M.
AU - Penning, T. M.
AU - Ritacco, G.
AU - Romine, J.
AU - Sadekar, N.
AU - Schultz, T. W.
AU - Selechnik, D.
AU - Siddiqi, F.
AU - Sipes, I. G.
AU - Sullivan, G.
AU - Thakkar, Y.
AU - Tokura, Y.
N1 - Funding Information: Limited skin sensitization studies are available for guaiacwood acetate. The chemical structure of guaiacwood acetate indicates that it would not be expected to react with skin proteins directly (OECD Toolbox v4.2; Toxtree v3.1.0). In a human maximization test conducted on 25 subjects, no reactions indicative of sensitization were observed with 8% guaiacwood acetate (5520 μg/cm2) (RIFM, 1973). Due to the limited data, the reported exposure was benchmarked utilizing the non-reactive DST of 900 μg/cm2 (Safford, 2008; Safford et al., 2011; Roberts et al., 2015; Safford et al., 2015b). The current exposure from the 95th percentile concentration is below the DST for non-reactive materials when evaluated in all QRA categories. Table 1 provides the supported concentrations for guaiacwood acetate that present no appreciable risk for skin sensitization based on the non-reactive DST. These levels represent supported concentrations based on the DST approach. However, additional studies may show it could be used at higher levels.
PY - 2022/9
Y1 - 2022/9
UR - http://www.scopus.com/inward/record.url?scp=85132362758&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85132362758&partnerID=8YFLogxK
U2 - 10.1016/j.fct.2022.113202
DO - 10.1016/j.fct.2022.113202
M3 - Short survey
C2 - 35667633
AN - SCOPUS:85132362758
SN - 0278-6915
VL - 167
JO - Food and Chemical Toxicology
JF - Food and Chemical Toxicology
M1 - 113202
ER -