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Since then, there has been a few animal studies suggesting titanium dioxide is connected to cancer. A 2017 study in Scientific Reports, for instance, found that rats with titanium dioxide in their diet had impaired immune systems, which could contribute to autoimmune diseases and colorectal cancer.
As the demand for titanium dioxide continues to grow, so does the competition among suppliers. Companies that can produce high-quality rutile and anatase titanium dioxide at competitive prices will likely gain a significant advantage in the market. Additionally, the development of new technologies for producing titanium dioxide, such as using biomass as a raw material or implementing more sustainable production methods, could further differentiate suppliers and drive innovation in the industry.
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For that reason, the Center for Science in the Public Interest has graded titanium dioxide as a food additive that consumers should seek to “avoid.” Scientists at the nonprofit nutrition and food safety watchdog group today published a new entry for titanium dioxide in its Chemical Cuisine database of food additives.
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Currently, titanium dioxide as a food additive is classified as GRAS, or “generally recognized as safe.”
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For that reason, the Center for Science in the Public Interest has graded titanium dioxide as a food additive that consumers should seek to “avoid.” Scientists at the nonprofit nutrition and food safety watchdog group today published a new entry for titanium dioxide in its Chemical Cuisine database of food additives.
Currently, titanium dioxide as a food additive is classified as GRAS, or “generally recognized as safe.”
Because beauty should never come at the price of your health.