Titanium is a metal element found naturally in the environment. When it's exposed to oxygen in the air, it forms titanium oxides that are contained in many minerals, sands, soils, and dusts.

But that depends on how titanium dioxide is being used and how you might come into contact with it. The International Agency for Research on Cancer (IARC) has classified titanium dioxide as possibly carcinogenic to humans based on studies that showed more lung tumors in rats associated with breathing in titanium dioxide.

Yes. According to the FDA and other regulatory agencies globally, “titanium dioxide may be safely used for coloring foods”. Titanium dioxide is safe to use, and the FDA provides strict guidance on how much can be used in food. The amount of food-grade titanium dioxide that is used is extremely small; the FDA has set a limit of 1 percent titanium dioxide for food. There is currently no indication of a health risk at this level of exposure through the diet.

Titanium dioxide (TiO₂). Titanium dioxide is the most common white pigment used today. As a pigment, titanium dioxide is unique because it combines both high colouring and high opacifying capacity. This is mainly due to its high refractive index (2.7). Furthermore, titanium dioxide is an excellent UV absorber (it is used in sun protective creams). Some typical properties are: density 3.3-4.25 g/cm³; pH of water suspension 3.5-10.5; particle size 8–300 nm; oil absorption 10–45 g/100 g; specific surface area 7–160 m²/g. Most titanium dioxide is produced from the rutile (TiO₂) or ilmenite (titanate of ferrous iron). Titanium dioxide can be obtained using different processes.