Titanium dioxide is used in an enormous range of food products, which can feel jarring when looking at some of its other uses.
The evidence also suggests that the toxicity of TiO2 particles may be reduced when eaten as part of the diet. This is because proteins and other molecules in a person's diet can bind to the TiO2 particles. This binding alters the physical and chemical properties of the particles, which influences how they interact with cells, tissues and organs.

See also
1. What is titanium dioxide?
Titanium dioxide is a versatile mineral that is used in a wide variety of industries, from cosmetics to food production to paint and coatings. One of the key factors that determines the quality and performance of titanium dioxide is its buff percentage. Manufacturers play a crucial role in ensuring that this percentage is at an optimal level to meet the needs of their customers.
In general, nanoparticles have been shown to accumulate in the body, particularly in organs in the gastrointestinal tract, along with the liver, spleen, and capillaries of the lungs.