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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.

We’re most often exposed to E171 through the foods we ingest. We find E171 in many food products, like popsicles, ice cream, gum, and more. Another way we ingest E171 is through pharmaceutical drugs. Many pills and capsules contain E171 as an inactive ingredient.