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In 2016, the European Food Safety Authority, or EFSA, assessed titanium dioxide and determined that the evidence available at the time didn’t conclusively point to any health problems for consumers. 

What Is Titanium Dioxide?
Titanium dioxide, also called titania, is an odorless white powder and naturally occurring mineral that is widely used as a pigment for its brightness and whitening effects on a variety of materials, such as paint, plastic, paper, cosmetics, sunscreens, toothpastes and foods.
It’s produced through the sulfate or chloride process, which both involve treating titanium ore with sulfuric or hydrochloric acid to produce titanium sulfate or titanium chloride. These materials are then further processed to remove impurities and produce titanium dioxide in its final form.
Food-grade titanium dioxide differs from what’s added to plastics and paints to enhance whiteness. However, there have been concerns about the environmental impact of titanium dioxide production and the potential health risks from exposure to its particles.
Although food-grade titanium dioxide must be 99 percent pure, there’s still a risk of it containing potential contaminants, such as mercury, lead and arsenic. Additionally, inhaling the mineral over time can possibly cause it to build up in your body, leading to adverse effects.
Uses

In terms of dietary exposure, titanium dioxide is often used in a variety of food categories, including bakery products, soups, broths, sauces, salads, savoury based sandwich spreads and processed nuts. It is also used in confectionary, chewing gum, food supplements and cake icing.

There’s also concern that exposure to the mineral over time, even in small amounts, can build up in the body, particularly in the kidneys, spleen and liver. Although most of the mineral is excreted in feces, there is evidence that a small percentage may remain in bodily organs.

It's all over the place in our environment, said Dr. Johnson-Arbor.

if you compare the levels—which went as high as 50,000 milligrams/killigrams per day— to what humans are actually exposed to, we're talking orders of magnitude. It was a huge amount, Norbert Kaminski, PhD, a professor of pharmacology & toxicology and director of the Center for Research on Ingredient Safety at Michigan State University told Health.