As for titanium dioxide, the FDA approved titanium dioxide for use as a food additive in 1966. The last time the agency reviewed the additive’s safety, according to the Guardian, was in 1973.

“Unlike some other chemicals used in food, titanium dioxide has no nutritive, preservative, or food safety function—its use is purely cosmetic,” said CSPI principal scientist for additives and supplements, Thomas Galligan. “The prospect of titanium dioxide nanoparticles damaging DNA is concerning enough for us to recommend consumers avoid foods that have it.” 

Results and discussion