Allergic reactions that occur in susceptible individuals after consuming some oral care products necessitate manufacturers to include detailed ingredient lists on product labels to ensure patient safety.
Globally, food allergies are becoming increasingly common and more severe, affecting about 5% of adults and 8% of children. The most severe allergic reactions are mediated by immunoglobulin (Ig)E. The oral cavity is subjected to allergens either directly or through products containing their derivatives. These products are used in the oral care industry for professional and outpatient use to improve their efficacy. A study published in the journal Scientific Reports validates the presence of allergens in dental products. It warrants the importance of their mention on product labels to maintain consumer safety and health.
Study Characteristics
The sample for this study included 387 oral care products (OCPs) used in outpatient settings (oral gels, mouthwash, cleaning tablets, chewing gums, etc.) and clinical settings (alginates, varnishes, gloves, creams, etc.). Products that require contact with the oral cavity to function and those that don’t need a prescription were included in this study, while products that didn’t show a detailed composition on the label were excluded.
Prevalence of Allergens Found in Oral Care Products
Potential food allergens were present in 179 out of 387 products. Fruits and spices were the most frequently present allergens. Their presence was predominant in toothpaste, chewing gums, and orthodontic waxes in outpatient products, and topical creams, fluoride varnishes, alginates, prophylactic toothpaste, and gloves in professional products.
Cereals and Dairy Products as Allergens
Cereals, in the form of wheat and oats, incorporated in the manufacturing of OCPs are responsible for inducing IgE-mediated hypersensitivity reactions in the suspected individuals. People with celiac disease should be advised to check for the presence of gluten in these products, especially plastic retainers, to avoid gluten-induced enteropathy caused by traces of this protein. Maltodextrin, a glucose metabolite, is now used as a substitute for gluten. Moreover, dairy products found in OCPs are responsible for inducing cow’s milk protein allergies during the first year of life.
Allergenic Properties of Common Food Items and Household Products
Fruits, with coconut and strawberry having the highest prevalence, cause oral allergy syndrome, which is associated with a spectrum of hypersensitivity symptoms. Spices like peppermint and cinnamon are found in abundance in toothpaste and mouthwash. They can also mediate type 1 hypersensitivity reactions.
In light of the above-mentioned facts, it becomes imperative for OCP manufacturers to mention the detailed composition of their ingredients, with a warning about allergens on their product labels, and for the clinician to carefully assess their patients through a thorough history before starting them on any new medicine to ensure patient safety and wellbeing.
Source
Coimbra, L., Costa, I. M., Evangelista, J. G., & Figueiredo, A. (2023). Food allergens in oral care products. Scientific Reports, 13(1). https://doi.org/10.1038/s41598-023-33125-y
