Food proteins in skin care products for small children
Ewa Daniél
Summery
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Exposure to certain food proteins through the skin may, in rare cases, contribute to food allergy development in infants with an impaired skin barrier.
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This potential risk is most relevant before oral tolerance to the food has been established.
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Scientific evidence is still limited, but skin sensitisation cannot be completely ruled out.
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AllergyCertified applies a precautionary approach in line with recommendations from the Danish authorities.
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Food-derived ingredients are only allowed when allergenic proteins are broken down, reducing potential risk for children under 3 years.
A report from the Danish Environmental Protection Agency (Miljøstyrelsen) highlights that exposure to certain food proteins (milk, soy and almonds) through the skin may contribute to the development of food allergies in infants with an impaired skin barrier, and before oral tolerance to the food has been established.
This phenomenon is considered rare, and there is still limited scientific knowledge in this area. However, the available data suggest that sensitisation through the skin cannot be completely ruled out.
At AllergyCertified, we follow a precautionary approach in line with the recommendations from the Danish authorities. Therefore, we only allow the use of food-derived ingredients such as milk, almonds and soy when the proteins have been refined or hydrolysed, or otherwise broken down so that intact allergenic proteins are no longer present. This significantly reduces the risk of potential sensitisation through the skin in small children below 3 years.
In short, while food allergy caused by topical exposure is uncommon, we remain attentive to emerging scientific evidence and continue to ensure that certified products are as safe as possible for consumers, including the youngest and most vulnerable.
