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

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  • Christina Burnett
    Scientific Analyst/Writer, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Wilma F. Bergfeld
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Donald V. Belsito
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Ronald A. Hill
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Curtis D. Klaassen
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Daniel C. Liebler
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • James G. Marks
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Ronald C. Shank
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Thomas J. Slaga
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Paul W. Snyder
    Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • F. Alan Andersen
    Former Director, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
  • Bart Heldreth
    Executive Director, Cosmetic Ingredient Review, Washington, DC, USA

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<jats:p> 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. </jats:p>

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