RE: Tetrasodium EDTA & Triethanolamine

[Guest guest]

Maurice

Thank you so much for clearing this up for me. So bascially if I intended

to make a formula using EDTA and Silk Amino Acids there could be the

potential of nitrosamine formation?

Kind regards

RE: Tetrasodium EDTA & Triethanolamine

>Thank you very much for the links and information. I still have one

concern

>/ question with regards to the EDTA forming nitrosamines, I did a search on

>PubMed for Tetrasodium EDTA and Nitromsamines but came up with nothing.

>Is this a real potential risk? and if so what, types of ingredients would

>likely react with the EDTA to form these?

EDTA is not involved in the formation of Nitrosamines.

" 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 fg/kg. "

http://www.cco.caltech.edu/~mrh/NDMA.doc

Maurice

--------------------------------------------------------

Maurice O. Hevey

Convergent Cosmetics, Inc.

http://www.ConvergentCosmetics.com

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