Guest guest Posted May 30, 2004 Report Share Posted May 30, 2004 I can't find any non-hysterical information on the warnings or dangers of using surfactants that include MEA or DEA in the name. One site says that these are nitrosating agents.... " The following chemicals can cause nitrosamine contamination, which have been determined to form cancer in laboratory animals. There are wide and repeated concerns in the USA and Europe about the contamination of cosmetics products with nitrosamines. " This site is rather hysterical and over the top, but I can't find information on a site that is *not* like this. Another site says that includes MEA, DEA and TEA all in the same group mentions that about DEA..... " These chemicals are already restricted in Europe due to known carcinogenic effects. Dr. Epstein (Professor of Environmental Health at the University of Illinois) says that repeated skin applications of DEA-based detergents resulted in a major increase in the incidence of liver and kidney cancer. " , says that TEA could be toxic but doesn't mention the MEA. I'm trying to choose between two powdered surfactants, one of them is Disodium Cocamido MEA Sulfosuccinate - and I'm concerned that the MEA will drive people away. love, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 >One site says that these are nitrosating agents.... " The following >chemicals can cause nitrosamine contamination, which have been >determined to form cancer in laboratory animals. There are wide and >repeated concerns in the USA and Europe about the contamination of >cosmetics products with nitrosamines. " > >Another site says that includes MEA, DEA and TEA all in the same >group mentions that about DEA..... " These chemicals are already >restricted in Europe due to known carcinogenic effects. Dr. >Epstein (Professor of Environmental Health at the University of >Illinois) says that repeated skin applications of DEA-based detergents >resulted in a major increase in the incidence of liver and kidney >cancer. " , says that TEA could be toxic but doesn't mention the MEA. Hi , There are things that can be done to prevent or eliminate the formation of notrosamines in your cosmetics. > " Cosmetics containing as ingredients amines or amino derivatives, >particularly diethanolamine, or ingredients that are derived from >diethanolamine or possibly contain diethanolamine as a contaminant, may >form nitrosamines if they also contain an ingredient that acts as a >nitrosating agent, such as 2-bromo-2-nitropropane-1,3-diol (Bronopol), >5-bromo-5-nitro-1,3-dioxane (Bronidox L) or >tris(hydroxymethyl)nitromethane (Tris Nitro), or if they are >contaminated with a nitrosating agent, e.g., sodium nitrite. Amines and >their derivatives are mostly present in creams, cream lotions, hair >shampoos, and cream hair conditioners. Nitrosamines are avoidable by >proper formulation: by not using amines or amino derivatives in >combination with a nitrosating agent and by testing the product under >use conditions to make sure that nitrosamines do not form under >customary conditions of use. " >http://www.cfsan.fda.gov/~dms/cos-210.html > > " The nitrosamine of primary concern is N-nitrosodiethanolamine (NDELA). >For many years the FDA has analyzed surveillance samples of cosmetics, >principally those containing DEA and TEA, for NDELA. The levels of >NDELA detected has ranged from less than 30 parts per billion to 150 >parts per million. > >FDA has urged cosmetic manufacturers to voluntarily remove from >cosmetic any ingredient which may combine with others to form NDELA and >to conduct additional testing to determine why cosmetics become >contaminated with NDELA. > >Information currently available does not indicate that NDELA, at the >levels detected in cosmetics, is a health hazard. " >http://www.cfsan.fda.gov/~dms/qa-cos25.html > >The Cosmetic Ingredient Review (CIR) has concluded that triethanolamine >(TEA), diethanolamine (DEA), cocamide MEA, PCA >(2-pyrrolidone-5-carboxylic acid) and sodium PCA should not be used as >ingredients in products containing N-nitrosating agents. > >The Cosmetic Ingredient Review (CIR) has also tentatively concluded >that lecithin and hydrogenated lecithin should not be used under >conditions where N-nitroso compounds may be formed. > >If present, I believe that the nitrosamine level in cosmetics is >relatively low. Nevertheless, nitrosamines in our some foods should be >a concern. > > " Cured meats can contain nitrosamines because meats contain amines, and >sodium nitrite, a source of nitrosating agents, is added to cured meats >as a preservative. Of all the cured meats, bacon has received the most >attention. It almost always contains detectable levels of nitrosamines, >principally nitrosopyrrolidine and, to a lesser extent, >dimethylnitrosamine. The very high cooking temperatures used to fry >bacon are conducive to nitrosamine formation. In the late 1970s, >extensive attention was focused on the issue of nitrosamines in cured >meats, and the removal of sodium nitrite as a food additive was >considered. However, the prospect of sodium nitrite removal presented a >formidable dilemma for the regulatory agencies. Removal of sodium >nitrite would prevent nitrosamine formation, but it might also increase >the risk of botulism poisoning. Sodium nitrite and sodium chloride >together are particularly effective against Clostridium botulinum. The >solution to the dilemma was to limit the addition of sodium nitrite to >120 parts per million (ppm), the lowest level found to be effective in >controlling growth and toxin production by Clostridium botulinum. " >http://lpi.oregonstate.edu/f-w00/nitrosamine.html > > " The general population may possibly be exposed to unknown quantities >of N-nitrosodimethylamine present in foods and beverages, tobacco >smoke, herbicides, pesticides, drinking water, and industrial >pollution. Estimates indicate that air, diet, and smoking contribute to >potential human exposure at levels of a few micrograms per day. > >N-Nitrosodimethylamine is present in a variety of foods including >cheeses, soybean oil, canned fruit, various meat products, bacon, >various cured meats, frankfurters, ham (cooked), fish and fish >products, spices used for meat curing, apple brandy, other alcoholic >beverages, and beer. Concentrations in these foodstuffs have been >measured to be between 0 and 85 æg/kg. " >http://www.cco.caltech.edu/~mrh/NDMA.doc >I'm trying to choose between two powdered surfactants, one of them >is Disodium Cocamido MEA Sulfosuccinate - and I'm concerned that >the MEA will drive people away. I think a lot will depend on your customers. You're not going to form nitrosamines without a nitrosating agent. Maurice -------------------------------------------------------- Maurice O. Hevey Convergent Cosmetics, Inc. http://www.ConvergentCosmetics.com ------------------------------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 >One site says that these are nitrosating agents.... " The following >chemicals can cause nitrosamine contamination, which have been >determined to form cancer in laboratory animals. There are wide and >repeated concerns in the USA and Europe about the contamination of >cosmetics products with nitrosamines. " > >Another site says that includes MEA, DEA and TEA all in the same >group mentions that about DEA..... " These chemicals are already >restricted in Europe due to known carcinogenic effects. Dr. >Epstein (Professor of Environmental Health at the University of >Illinois) says that repeated skin applications of DEA-based detergents >resulted in a major increase in the incidence of liver and kidney >cancer. " , says that TEA could be toxic but doesn't mention the MEA. Hi , There are things that can be done to prevent or eliminate the formation of notrosamines in your cosmetics. > " Cosmetics containing as ingredients amines or amino derivatives, >particularly diethanolamine, or ingredients that are derived from >diethanolamine or possibly contain diethanolamine as a contaminant, may >form nitrosamines if they also contain an ingredient that acts as a >nitrosating agent, such as 2-bromo-2-nitropropane-1,3-diol (Bronopol), >5-bromo-5-nitro-1,3-dioxane (Bronidox L) or >tris(hydroxymethyl)nitromethane (Tris Nitro), or if they are >contaminated with a nitrosating agent, e.g., sodium nitrite. Amines and >their derivatives are mostly present in creams, cream lotions, hair >shampoos, and cream hair conditioners. Nitrosamines are avoidable by >proper formulation: by not using amines or amino derivatives in >combination with a nitrosating agent and by testing the product under >use conditions to make sure that nitrosamines do not form under >customary conditions of use. " >http://www.cfsan.fda.gov/~dms/cos-210.html > > " The nitrosamine of primary concern is N-nitrosodiethanolamine (NDELA). >For many years the FDA has analyzed surveillance samples of cosmetics, >principally those containing DEA and TEA, for NDELA. The levels of >NDELA detected has ranged from less than 30 parts per billion to 150 >parts per million. > >FDA has urged cosmetic manufacturers to voluntarily remove from >cosmetic any ingredient which may combine with others to form NDELA and >to conduct additional testing to determine why cosmetics become >contaminated with NDELA. > >Information currently available does not indicate that NDELA, at the >levels detected in cosmetics, is a health hazard. " >http://www.cfsan.fda.gov/~dms/qa-cos25.html > >The Cosmetic Ingredient Review (CIR) has concluded that triethanolamine >(TEA), diethanolamine (DEA), cocamide MEA, PCA >(2-pyrrolidone-5-carboxylic acid) and sodium PCA should not be used as >ingredients in products containing N-nitrosating agents. > >The Cosmetic Ingredient Review (CIR) has also tentatively concluded >that lecithin and hydrogenated lecithin should not be used under >conditions where N-nitroso compounds may be formed. > >If present, I believe that the nitrosamine level in cosmetics is >relatively low. Nevertheless, nitrosamines in our some foods should be >a concern. > > " Cured meats can contain nitrosamines because meats contain amines, and >sodium nitrite, a source of nitrosating agents, is added to cured meats >as a preservative. Of all the cured meats, bacon has received the most >attention. It almost always contains detectable levels of nitrosamines, >principally nitrosopyrrolidine and, to a lesser extent, >dimethylnitrosamine. The very high cooking temperatures used to fry >bacon are conducive to nitrosamine formation. In the late 1970s, >extensive attention was focused on the issue of nitrosamines in cured >meats, and the removal of sodium nitrite as a food additive was >considered. However, the prospect of sodium nitrite removal presented a >formidable dilemma for the regulatory agencies. Removal of sodium >nitrite would prevent nitrosamine formation, but it might also increase >the risk of botulism poisoning. Sodium nitrite and sodium chloride >together are particularly effective against Clostridium botulinum. The >solution to the dilemma was to limit the addition of sodium nitrite to >120 parts per million (ppm), the lowest level found to be effective in >controlling growth and toxin production by Clostridium botulinum. " >http://lpi.oregonstate.edu/f-w00/nitrosamine.html > > " The general population may possibly be exposed to unknown quantities >of N-nitrosodimethylamine present in foods and beverages, tobacco >smoke, herbicides, pesticides, drinking water, and industrial >pollution. Estimates indicate that air, diet, and smoking contribute to >potential human exposure at levels of a few micrograms per day. > >N-Nitrosodimethylamine is present in a variety of foods including >cheeses, soybean oil, canned fruit, various meat products, bacon, >various cured meats, frankfurters, ham (cooked), fish and fish >products, spices used for meat curing, apple brandy, other alcoholic >beverages, and beer. Concentrations in these foodstuffs have been >measured to be between 0 and 85 æg/kg. " >http://www.cco.caltech.edu/~mrh/NDMA.doc >I'm trying to choose between two powdered surfactants, one of them >is Disodium Cocamido MEA Sulfosuccinate - and I'm concerned that >the MEA will drive people away. I think a lot will depend on your customers. You're not going to form nitrosamines without a nitrosating agent. Maurice -------------------------------------------------------- Maurice O. Hevey Convergent Cosmetics, Inc. http://www.ConvergentCosmetics.com ------------------------------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 >One site says that these are nitrosating agents.... " The following >chemicals can cause nitrosamine contamination, which have been >determined to form cancer in laboratory animals. There are wide and >repeated concerns in the USA and Europe about the contamination of >cosmetics products with nitrosamines. " > >Another site says that includes MEA, DEA and TEA all in the same >group mentions that about DEA..... " These chemicals are already >restricted in Europe due to known carcinogenic effects. Dr. >Epstein (Professor of Environmental Health at the University of >Illinois) says that repeated skin applications of DEA-based detergents >resulted in a major increase in the incidence of liver and kidney >cancer. " , says that TEA could be toxic but doesn't mention the MEA. Hi , There are things that can be done to prevent or eliminate the formation of notrosamines in your cosmetics. > " Cosmetics containing as ingredients amines or amino derivatives, >particularly diethanolamine, or ingredients that are derived from >diethanolamine or possibly contain diethanolamine as a contaminant, may >form nitrosamines if they also contain an ingredient that acts as a >nitrosating agent, such as 2-bromo-2-nitropropane-1,3-diol (Bronopol), >5-bromo-5-nitro-1,3-dioxane (Bronidox L) or >tris(hydroxymethyl)nitromethane (Tris Nitro), or if they are >contaminated with a nitrosating agent, e.g., sodium nitrite. Amines and >their derivatives are mostly present in creams, cream lotions, hair >shampoos, and cream hair conditioners. Nitrosamines are avoidable by >proper formulation: by not using amines or amino derivatives in >combination with a nitrosating agent and by testing the product under >use conditions to make sure that nitrosamines do not form under >customary conditions of use. " >http://www.cfsan.fda.gov/~dms/cos-210.html > > " The nitrosamine of primary concern is N-nitrosodiethanolamine (NDELA). >For many years the FDA has analyzed surveillance samples of cosmetics, >principally those containing DEA and TEA, for NDELA. The levels of >NDELA detected has ranged from less than 30 parts per billion to 150 >parts per million. > >FDA has urged cosmetic manufacturers to voluntarily remove from >cosmetic any ingredient which may combine with others to form NDELA and >to conduct additional testing to determine why cosmetics become >contaminated with NDELA. > >Information currently available does not indicate that NDELA, at the >levels detected in cosmetics, is a health hazard. " >http://www.cfsan.fda.gov/~dms/qa-cos25.html > >The Cosmetic Ingredient Review (CIR) has concluded that triethanolamine >(TEA), diethanolamine (DEA), cocamide MEA, PCA >(2-pyrrolidone-5-carboxylic acid) and sodium PCA should not be used as >ingredients in products containing N-nitrosating agents. > >The Cosmetic Ingredient Review (CIR) has also tentatively concluded >that lecithin and hydrogenated lecithin should not be used under >conditions where N-nitroso compounds may be formed. > >If present, I believe that the nitrosamine level in cosmetics is >relatively low. Nevertheless, nitrosamines in our some foods should be >a concern. > > " Cured meats can contain nitrosamines because meats contain amines, and >sodium nitrite, a source of nitrosating agents, is added to cured meats >as a preservative. Of all the cured meats, bacon has received the most >attention. It almost always contains detectable levels of nitrosamines, >principally nitrosopyrrolidine and, to a lesser extent, >dimethylnitrosamine. The very high cooking temperatures used to fry >bacon are conducive to nitrosamine formation. In the late 1970s, >extensive attention was focused on the issue of nitrosamines in cured >meats, and the removal of sodium nitrite as a food additive was >considered. However, the prospect of sodium nitrite removal presented a >formidable dilemma for the regulatory agencies. Removal of sodium >nitrite would prevent nitrosamine formation, but it might also increase >the risk of botulism poisoning. Sodium nitrite and sodium chloride >together are particularly effective against Clostridium botulinum. The >solution to the dilemma was to limit the addition of sodium nitrite to >120 parts per million (ppm), the lowest level found to be effective in >controlling growth and toxin production by Clostridium botulinum. " >http://lpi.oregonstate.edu/f-w00/nitrosamine.html > > " The general population may possibly be exposed to unknown quantities >of N-nitrosodimethylamine present in foods and beverages, tobacco >smoke, herbicides, pesticides, drinking water, and industrial >pollution. Estimates indicate that air, diet, and smoking contribute to >potential human exposure at levels of a few micrograms per day. > >N-Nitrosodimethylamine is present in a variety of foods including >cheeses, soybean oil, canned fruit, various meat products, bacon, >various cured meats, frankfurters, ham (cooked), fish and fish >products, spices used for meat curing, apple brandy, other alcoholic >beverages, and beer. Concentrations in these foodstuffs have been >measured to be between 0 and 85 æg/kg. " >http://www.cco.caltech.edu/~mrh/NDMA.doc >I'm trying to choose between two powdered surfactants, one of them >is Disodium Cocamido MEA Sulfosuccinate - and I'm concerned that >the MEA will drive people away. I think a lot will depend on your customers. You're not going to form nitrosamines without a nitrosating agent. Maurice -------------------------------------------------------- Maurice O. Hevey Convergent Cosmetics, Inc. http://www.ConvergentCosmetics.com ------------------------------------------------------- Quote Link to comment Share on other sites More sharing options...
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