The use of titanium dioxide as a food additive is controversial. In 2021, the European Food Safety Authority (EFSA) concluded that titanium dioxide can no longer be considered safe when used as a food additive due to genotoxicity concerns, which refer to the potential of a substance to damage DNA. However, other regulatory agencies like the U.S. Food and Drug Administration (FDA) still permit its use in food products, citing the need for more conclusive evidence on its harmful effects.
