TiO2 particles in seafood and surimi products: Attention should be paid to their exposure and uptake through foods.

The sustainable development of nanotechnology requires a thorough understanding of the life cycle of synthesized nanomaterials, including environmental release, deposition, exposure, and potential health risks. Titanium dioxide (TiO 2 ) materials containing nanosized TiO 2 (nTiO 2 ) are commonly used as food additives. Thus, dietary intake through foods is the most important route for the exposure of TiO 2 materials. Given the toxic effects of nTiO 2 on the gastrointestinal tract and other tissues, it is imperative to investigate their sources and concentrations in popular foods. Therefore, we conducted a survey on TiO 2 particles in white-colored seafood and surimi products in Beijing. Our data indicated that the total Ti levels reached 6–12 μg/g (dry weight) in some white-colored seafood products, such as squid and cuttlefish, whereas relatively low concentrations were observed in jellyfish at approximately 1–3 μg/g (dry weight). For the locally favorite surimi-based food products in the market, the Ti concentrations ranged from 2 to 81 μg/g (dry weight). The exposure assessment showed that the average daily intake of TiO 2 particles through foods varied from 0.02 to 3.09 μg TiO 2 /kg bw /day, reflected by the Ti concentrations in this study, and that young people of age 20–30 showed the highest exposure level. Together, these results show relatively high concentrations of TiO 2 particles in some seafood and surimi products available in the market, and our findings therefore call for attention on TiO 2 particle exposure and uptake through daily foods. [ABSTRACT FROM AUTHOR]