Olive oil – contact sensitizer or irritant?

Cheilitis due to olive oil

“…In this way, tolerance might be induced. Another explanation may be that oxidation of unsaturated lipids may change olive oil into a non-sensitizer (13). Systemic allergic Besides allergenicity, irritancy has also been discussed (10).…”

Contact dermatitis caused by pharmaceutical ointments containing ‘ozonated’ olive oil

“…Williams et al have reported that olive oil (unspecified) only rarely produces false‐positive or irritant patch test reactions (e.g. when used as a patch test vehicle) , whereas others have stressed that this might occur . Taking this into account, it has been advocated to preferentially use ‘extra virgin’ and freshly prepared olive oil , or oil of a pharmaceutical grade (free from contaminants such as, for example, pesticide residues) .…”

“…Taking this into account, it has been advocated to preferentially use ‘extra virgin’ and freshly prepared olive oil , or oil of a pharmaceutical grade (free from contaminants such as, for example, pesticide residues) . Ideally, it should also be protected from light and stored in N 2 , to prevent autoxidation, which might boost the irritant properties of the oil , possibly leading to irritant skin and patch test reactions . A ROAT or a use test may be a useful additional tool with which to gather more information on the type of reaction pattern involved, that is, contact allergy or contact irritation.…”

“…Although some authors have suggested that oxidation (by O 2 ) of the unsaturated lipids of olive oil might transform it into a non‐sensitizer , it may also enhance its irritant properties . According to the literature, ozone (O 3 ) may have both toxic and beneficial effects, depending on the dose, the length of exposure, and the antioxidant capacity of the tissue involved .…”

Occupational allergic contact dermatitis from olive oil in pizza making

“…Although positive patch tests with olive oil are generally thought to be allergic in nature, there has been some discussion in the literature suggesting olive oil to be a weak irritant (2, 5). Crescendo (e.g.…”