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What you should know about titanium dioxide
The use of nanoparticles to provide color and texture in many foods and other common products – including toothpaste – has raised questions about possible affects of ingesting the particles. Arizona State University environmental engineer Paul Westerhoff was interviewed on the topic recently for the Food for Thought Blog on the Best Food Facts website. The article focused on titanium dioxide, one of the materials often used in tiny amounts in foods. Westerhoff is on the faculty of the School of Sustainable Engineering and the Built Environment, one of ASU’s Ira A. Fulton Schools of Engineering. The interview references a more extensive article on questions and issues involving use of the material, “Dunkin’ Donuts ditches titanium dioxide – but is it actually harmful?” posted on the news and commentary website The Conversation. The article reports on findings of studies by Westerhoff’s lab team.


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