Каков риск? – Диоксид титана

What is the Risk? – Titanium Dioxide

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You may have seen headlines in the media. Now, we will delve into the risk associated with the use and consumption of titanium dioxide.

What is Titanium Dioxide?

Titanium is a common metallic element found abundantly in nature. In our environment, titanium interacts naturally with oxygen to form titanium oxides, available in various minerals, dusts, sands, and soils.

Titanium dioxide is one of the many oxides that occur naturally in our environment. Manufacturers derive this mineral from rutile, brookite, and anatase, processing and purifying it according to stringent safety standards depending on its application.

Titanium dioxide is an insoluble mineral, meaning it does not dissolve in water. Renowned for its bright white pigment, titanium dioxide is utilized by manufacturers across diverse industries, including cosmetics, food, and pharmaceuticals.

When added to food and other consumable products, titanium dioxide is often referred to as E171, indicating its food-grade purity.

What are the Functions of Titanium Dioxide?

Titanium dioxide enhances and brightens white opacity due to its exceptional light-scattering properties. In food and pharmaceuticals, these properties help define colors distinctly and can prevent product degradation caused by UV radiation.

In cosmetics, the properties of titanium dioxide enhance pigmentation and can protect skin from harmful UVA and UVB rays.

What are the Routes of Exposure?

Routes of exposure refer to the pathways through which ingredients enter our bodies. The primary routes of exposure include:

• Through our digestive tract via the consumption of food and drinks.
• Topically through our skin.
• Through the respiratory system via inhalation.
• Occasionally through blood and eyes.

How Are We Typically Exposed to Titanium Dioxide?

There are various ways we encounter titanium dioxide in our everyday life. Below are the most common methods of exposure.

Exposure through the Digestive System

We are most commonly exposed to E171 through the food we consume. E171 is present in many food items, such as ice lollies, ice cream, chewing gum, and others. Another way we ingest E171 is through pharmaceuticals, where many tablets and capsules include E171 as an inactive ingredient.

Less frequently, we can consume E171 through liquids like salad dressings, dairy products, and certain artificially colored beverages. However, since E171 is insoluble, manufacturers often need to utilize other stabilizers to keep E171 emulsified; otherwise, it would settle at the bottom.

Topical Exposure

We apply titanium dioxide to our skin through sunscreens, makeup, lip balms, nail polish, and other cosmetic products.

We even use titanium dioxide in oral hygiene, as it is included in many toothpaste brands.

Respiratory Exposure

In industrial settings, individuals may be exposed to titanium dioxide through inhalation. However, inhalation exposure to titanium dioxide is very rare for most people.

Why Is the Route of Exposure Important, and What Are the Risks?

How we are exposed to an ingredient significantly impacts our long-term health. Studies indicate that inhaling titanium dioxide particles in considerable amounts over extended periods can lead to adverse health effects. For those not working in industrial environments, significant inhalation of titanium dioxide is quite unlikely.

Research confirms that using titanium dioxide topically in sunscreens, makeup, and other cosmetic products does not pose health risks.

There is a prevailing consensus among studies on human dietary patterns suggesting that E171 is safe for regular consumption through food and medications (1,2).

Other studies suggest that E171 may be harmful; however, these research processes did not account for how individuals typically encounter E171. Studies in which E171 is added to drinking water or directly injected do not accurately reflect typical human exposure.

Let’s Examine the Risks More Closely.

In food products, E171 is never a standalone ingredient; it is always combined with other ingredients (such as proteins and fats) in the food item. Digesting solid food is a slower process compared to liquids, which pass through the body much quicker.

When E171 is part of a food product, it traverses through the digestive system without causing harm, as E171 interacts with other ingredients.

In some studies, E171 was administered to animals in drinking water without stabilizers that keep E171 suspended in liquid. Without stabilizers, E171 could settle, preventing interaction with surrounding ingredients.

When not combined with other ingredients and introduced in water, some studies suggest that, under artificial conditions, E171 might behave differently within the body, resulting in some biological changes in test animals that are poorly understood.

Nevertheless, humans do not experience significant exposure to E171 in drinking water over extended periods, making this potential effect insignificantly relevant to human experiences. Importantly, potential harm does not equate to actual risk.

Good News.

As discussed in previous publications, danger does not equal risk. Being aware that something could be harmful in a situation we are unlikely to encounter can guide us in making informed decisions.

Understanding real risk versus theoretical risk helps us navigate how new research might apply to our daily lives.

If you have questions regarding food products and ingredients, please connect with us on Twitter, send us an email, or submit your idea at go.msu.edu/cris-idea.

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