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A few non-dietary studies have reported adverse effects in the gastrointestinal tract of laboratory animals given food-grade TiO₂. However, these same effects were not seen when the same or higher doses of food-grade TiO₂ were administered in the animals' diet. Dietary studies best reflect how humans are exposed to TiO₂ from food. Thus, the Food Directorate placed the most emphasis on the results of these studies in the state of the science report.

Titanium dioxide (TiO₂) is a multifunctional semiconductor that exists in three crystalline forms: anatase, rutile, and brookite. Owing to an appropriate combination of physical and chemical properties, environmental compatibility, and low production cost, polycrystalline TiO₂ has found a large variety of applications and is considered to be a promising material for future technologies. One of the most distinctive physical properties of this material is its high photocatalytic activity (Nam et al., 2019); however, more recently it has attracted growing interest because of its resistive switching abilities (Yang et al., 2008).