Registration Dossier

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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Administrative data

Description of key information

Key value for chemical safety assessment

Skin sensitisation

Link to relevant study records
Reference
Endpoint:
skin sensitisation: in vitro
Type of information:
other: Expert assessment
Adequacy of study:
weight of evidence
Study period:
March 22 2018
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
other: An assessment was carried out based on the experimental data on target substance constituents and their toxicokinetic behavior.
Qualifier:
no guideline followed
Principles of method if other than guideline:
An expert assessment was performed for the substance to assess its sensitizing potential based on experimental data on its constituents identified in the literature, their toxicokinetic behaviour, and historical uses of the substance and its constituents.
GLP compliance:
no
Type of study:
other: in vitro
Key result
Parameter:
other: sensitizing properties based on the evaluation of the the intrinsic properties for the main components of the substance
Remarks on result:
no indication of skin sensitisation
Interpretation of results:
GHS criteria not met
Conclusions:
It has been concluded that based on the long history of use in food and cosmetics, as well as the intrinsic properties for the main components of Coffee, bean, roasted, ext. (water, polysaccharides, fibers and other polymers), no skin sensitization is expected.
Executive summary:

An expert assessment was performed for Coffee, bean, roasted, ext. to assess its sensitizing potential based on experimental data on its constituents identified in the literature, their toxicokinetic behaviour, and historical uses of the substance and its constituents.

It has been concluded that based on the long history of use in food and cosmetics, as well as the intrinsic properties for the main components of Coffee, bean, roasted, ext. (water, polysaccharides, fibers and other polymers), no skin sensitization is expected.

Endpoint conclusion
Endpoint conclusion:
no adverse effect observed (not sensitising)

Respiratory sensitisation

Endpoint conclusion
Endpoint conclusion:
no adverse effect observed (not sensitising)

Justification for classification or non-classification

Despite large consumption, allergic skin reactions to a component of powdered or liquid coffee are very uncommon. Allergic reactions have been reported to green bean dust in coffee manufacturing plants, however, only a few reports have been published describing adverse skin reactions to coffee and related products. In a few cases, the subjects had either a personal history of atopy or ongoing bacterial or fungal infection thus giving them a predisposition to sensitization or exaggerated immunological reactions.

Additionally, coffee extracts and caffeine have a wide spectrum of actions and therefore, they are used in many types of cosmetics. They have been shown to have potent antioxidant properties and are believed to slow down the photo-aging process of the skin by absorbing ultraviolet radiation, thus they are used in many creams and lotions.

Based on the long history of use in food and cosmetics, as well as the intrinsic properties for the main components of Coffee, bean, roasted, ext. (water, polysaccharides, fibers and other polymers), no skin sensitization is expected.