Titanium dioxide nanoparticles have also been found in human placentae and in infant meconium, indicating its ability to be transferred from mother to fetus. 

CSPI’s Chemical Cuisine is the web’s definitive rating of the chemicals used to preserve foods and affect their taste, texture, or appearance. Besides titanium dioxide, the group recommends avoiding artificial sweeteners like aspartame, acesulfame potassium, and sucralose, as well as synthetic food dyes like Yellow 5 and Red 3. CSPI and others have recently asked the Food and Drug Administration to ban the latter dye in foods and ingested drugs because the FDA has already determined that it is a carcinogen unsafe for use in cosmetics.

Titanium dioxide is used in an enormous range of food products, which can feel jarring when looking at some of its other uses.