Research has shown that, when ingested as a food additive, titanium dioxide and its nanoparticles can impact, alter, and/or damage important protective bacteria in the gut, along with the metabolic pathways of gut bacteria.

Prof. Matthew Wright, chair of EFSA’s working group on E171, noted: “Although the evidence for general toxic effects was not conclusive, on the basis of the new data and strengthened methods we could not rule out a concern for genotoxicity and consequently we could not establish a safe level for daily intake of the food additive.”

Titanium dioxide (TiO2) is renowned for its brightness, high refractive index, and stability. It comes in two primary crystalline forms rutile and anatase. Rutile is predominantly used in the production of tires due to its superior characteristics, including high UV resistance, durability, and excellent pigmentary properties. These features make TiO2 an ideal choice for enhancing the performance and longevity of tire products.