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Article
September 1971

THE SKIN AND CHEMICAL ADDITIVES TO FOODS

Author Affiliations

Division of Dermatology The University of British Columbia Vancouver 8, British Columbia

Arch Dermatol. 1971;104(3):329-330. doi:10.1001/archderm.1971.04000210103024
Abstract

To the Editor.—  The published list of some 400 Canadian food additives1 contains many chemical compounds known to dermatology. For example, preservatives such as parabens, which are present in some of our topically used therapeutic creams may also be added to foods.Methyl and propyl paraben may be added in the amount of 1,000 ppm to tomato pulp, puree, paste, and catsup, to pickles and relishes, fruit juices, jam, marmalade, fruit jelly, mincemeat, packaged fish, meat, and poultry. Sorbic acid, sorbates, ethylenediamine, sodium benzoate, and benzoic acid (1,000 ppm) are also permitted as preservatives for foods as well as for therapeutic creams.Potassium and ammonium persulphate and benzoyl peroxide, which are known to be sensitizers for the skin, may be used for flour. Waxes and gums which include some known skin sensitizers, namely, guaiac, guar, karaya, acacia, tragacanth, benzoin, spermaceti, carnauba, and beeswax figure in the list, the last

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