Written By: Fadugba Titilope
Titanium dioxide with molecular formula TiO2 also known as E171 is a white substance which is a naturally occurring oxide of Titanium used as a coloring agent in several food products. it is certified as a food additive by the Food Drug Administration (FDA) of the US and also Generally Regarded as Safe (GRAS) for consumption by the European Union. it is authorized as a food additive in the EU according to Annex II of Regulation (EC) No 1333/2008. Titanium dioxide is inert i.e non reactive, insoluble in water and it does not have any nutritional value when added to food.
A food additive is any substance added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Examples of commonly used food additives are salt and sugar. The European law permeants food additives to be added to food if it is safe, technologically justified and is of benefit to consumers.
Humans are naturally attracted to white and bright substances and studies have shown that consumers are more likely to buy and eat foods that are brighter or more vibrant in color at any given time since it is perceived by consumers to look fresher. Hence the need for manufacturers to ensure food products have a great appeal to consumers which in turn means greater overall acceptability of product and and more in terms of gains to manufacturers.
TiO2 is used in several foods where a white shiny, opaque or cloudy color is to be achieved, it adds texture to foods and is often used as an anti-caking agent. It is used to give a natural whiteness and opacity to foods, such as ice cream and the icing on cakes helping to create great-looking food.
The average adult is said to consume between 0.7 and 5.9 mg of TiO2 per kg of body weight (BW) per day throughout their life and children are the most exposed to this food additive consuming up to 32.4 mg TiO2/kg BW/day in maximally exposed individuals (Aguilar et al., 2016).
Despite the fact that regulatory bodies do not define strict guidelines around its consumption, new evidence from animal studies has emerged highlighting that TiO2 may potentiate cancer development (Bettini et al, 2017) and exacerbate inflammatory bowel disease (Ruiz et al, 2017).
E171 History
In 2006, the International Agency for Research on Cancer (IARC) classified Ti02 as a possible human carcinogen based on test involving animals.
However In 2016, the European Food Safety Authority (EFSA) concludes its previous test on the E171 was valid and maintained that its previous statement regarding the safety for consumption of E171 .
In 2018, The French carried test on rats inhaling the E171 and observed that it inhalation was carcinogenic to rats and however might have repercussion on human health.
In 2019, the French government took the lead of all countries to issue a precautionary ban on the consumption of E171. The ban took effect in January 2020.
On the 7th of May, 2021, the EFSA issued a statement on the safety of the consumption of Titanium dioxide which could be a potential genotoxic substance that can alter the human DNA due to nanoparticles. It says it is no longer safe for consumption.
Prof Maged Younes, Chair of EFSA’s expert Panel on Food Additives and Flavourings (FAF), said: “Taking into account all available scientific studies and data, the Panel concluded that titanium dioxide can no longer be considered safe as a food additive. A critical element in reaching this conclusion is that we could not exclude genotoxicity concerns after consumption of titanium dioxide particles. After oral ingestion, the absorption of titanium dioxide particles is low, however they can accumulate in the body”.
E171 which is used as a food additive is also used in other non-food products.
Food Sources of E171 includes
- Cheese
- Skimmed milk
- Baby food
- Confectionaries
- Chewing gum
- Mayonnaise
- Mozzarella
- Cough sweets
- White chocolate
- Ice cream
- Icing on cakes
Non Food sources of E171 includes
- Paint
- sunscreen
- Tooth paste
- Matte powder
- Soap
- Ointment e.t.c
References
Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, et al. Re-evaluation of Titanium Dioxide (E 171) as a Food Additive. EFSA J. (2016) 14:e04545. doi: 10.2903/j.efsa.2016.4545
CrossRef Full Text | Google Scholar
Bettini S, Boutet-Robinet E, Cartier C, Coméra C, Gaultier E, Dupuy J, et al. Food-Grade TiO2 impairs intestinal and systemic immune homeostasis, initiates preneoplastic lesions and promotes aberrant crypt development in the rat colon. Sci Rep. (2017) 7:40373. doi: 10.1038/srep40373
PubMed Abstract | CrossRef Full Text | Google Scholar
Ruiz PA, Morón B, Becker HM, Lang S, Atrott K, Spalinger MR, et al. Titanium dioxide nanoparticles exacerbate DSS-induced colitis: role of the NLRP3 inflammasome. Gut. (2017) 66:1216–24. doi: 10.1136/gutjnl-2015-310297
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