Titanium Dioxide Vs Zinc Oxide-Is Titanium Dioxide In Food Bad For You

Titanium dioxide (TiO2) is a white, powdery substance that is commonly used as a food additive, primarily as a colorant to make products appear whiter or brighter. It’s added to a wide range of foods, including candies, toothpastes, paints, and even sunscreen.

The safety of titanium dioxide in food has been a topic of debate. For many years, it was considered safe by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) when used in food at levels that do not exceed specified limits.

However, recent studies have raised concerns. Some research suggests that titanium dioxide nanoparticles, which are tiny particles that can be ingested with food, might have adverse health effects. These concerns are based on the following points:

1. **Inhalation Risks**: Titanium dioxide dust has been classified as a potential carcinogen by the International Agency for Research on Cancer (IARC) when inhaled, although this classification does not apply to its use in food.

2. **Nanoparticle Concerns**: Nanoscale titanium dioxide particles may be more reactive and could potentially cause inflammation or other health issues if they penetrate deeply into the lungs or tissues. There is also concern about their potential to cross the placenta or blood-brain barrier.

3. **Toxicity**: Some studies indicate that these nanoparticles can be toxic to aquatic life and might accumulate in the food chain, although the risk to human health from this is less clear.

4. **Immune Response**: There is evidence that titanium dioxide nanoparticles can trigger an immune response in some individuals.

Because of these concerns, EFSA conducted a re-evaluation of the safety of titanium dioxide as a food additive in 2021. They concluded that the use of titanium dioxide is no longer considered safe when used as a food additive because of the potential genotoxicity and carcinogenicity of the nanoform of titanium dioxide. Consequently, the European Commission decided to remove titanium dioxide (E 171) from the list of authorized food additives.

It’s important to note that the risks associated with titanium dioxide in food are generally considered to be low for the general population, but more research is needed to fully understand the potential effects of long-term exposure to titanium dioxide nanoparticles. Consumers who are concerned about the potential risks may choose to avoid products that contain titanium dioxide. If you have specific health concerns, it’s advisable to consult with a healthcare professional.