In this episode of Foodnourish deep dives, we're exploring titanium dioxide, also known as E171, a common food additive used as a whitening pigment in many ultra-processed foods like candy, cakes, and gum, especially those marketed to children. While the additive is still widely used in the U.S. and classified as "generally recognized as safe" (GRAS) by the FDA, the European Union banned it in 2022 following concerns raised by the European Food Safety Authority (EFSA). EFSA concluded in 2021 that titanium dioxide could no longer be considered safe for food use, primarily citing genotoxicity concerns – the potential to damage DNA – which they could not rule out. They noted that even though absorption is low, the particles can accumulate in the body. We'll delve into research linking titanium dioxide, particularly its nanoparticle form, to various health issues. Studies suggest associations with intestinal inflammation, alterations to the gut microbiota, and genotoxicity, potentially leading to cancer. It's classified as possibly carcinogenic to humans. Emerging research also indicates potential neurotoxicity and links to conditions like Alzheimer's, as well as disruptions to blood sugar control that could contribute to obesity-related metabolic disorders like type 2 diabetes. Tune in to understand the science and the regulatory landscape surrounding this ubiquitous additive. Sources include: https://usrtk.org/healthwire/titanium-dioxide-nanoparticles-in-food-raise-blood-sugar-disrupt-gut-hormones-in-mice/ https://usrtk.org/chemicals/titanium-dioxide/ Become a supporter of this podcast: https://www.spreaker.com/podcast/foodnourish-deep-dives--6602003/support .
