For research published in 2022 study in the journal Food and Chemical Toxicology, scientists examined “the genotoxicity and the intracellular reactive oxygen species induction by physiologically relevant concentrations of three different TiO2 nanomaterials in Caco-2 and HT29-MTX-E12 intestinal cells, while considering the potential influence of the digestion process in the NMs’ physiochemical characteristics.” They found a “DNA-damaging effect dependent on the nanomaterial,” along with the micronucleus assay suggesting “effects on chromosomal integrity, an indicator of cancer risk, in the HT29-MTX-E12 cells, for all the tested TiO2 nanomaterials.” Researchers concluded that the results showcase “evidence of concern” regarding titanium dioxide used as a food additive.

Although food-grade titanium dioxide must be 99 percent pure, there’s still a risk of it containing potential contaminants, such as mercury, lead and arsenic. Additionally, inhaling the mineral over time can possibly cause it to build up in your body, leading to adverse effects.

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.

Furthermore, the use of titanium dioxide in rubber helps to reduce the environmental impact of rubber manufacturing processes. As a non-toxic and environmentally friendly material, titanium dioxide is safe for use in rubber products that come into contact with food, water, or other sensitive materials. This makes it an attractive choice for manufacturers looking to produce eco-friendly and sustainable rubber goods.