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Matthew Wright, chair of the authority's working group on titanium dioxide, noted that the evidence for general toxic effects was not conclusive, but that the panel couldn't rule out genotoxicity entirely. There were also some current data limitations and the assessment could not establish a safe level for daily intake of the food additive, he stated.

CSPI’s Chemical Cuisine is the web’s definitive rating of the chemicals used to preserve foods and affect their taste, texture, or appearance. Besides titanium dioxide, the group recommends avoiding artificial sweeteners like aspartame, acesulfame potassium, and sucralose, as well as synthetic food dyes like Yellow 5 and Red 3. CSPI and others have recently asked the Food and Drug Administration to ban the latter dye in foods and ingested drugs because the FDA has already determined that it is a carcinogen unsafe for use in cosmetics.