Various nano-materials, including organic nano-capsules, nano-silver, titanium dioxide and amorphous silica, are used by the food industry as components of food and packaging. The consumption of certain products, confectionery, for example, can lead to significant digestive exposures to nano-titanium. Does this result in oral toxicity? Is the migration of particles from certain functional packages possible? How are these risks measured? In the context of the precautionary principle, can bio-sourced molecules, such as cellulose, be an alternative to chemistry materials? The use of zinc oxide comes essential now.
History of Nano
The Nano has been running for three years and is instructing questions on the use of nanomaterials in a cross-cutting way. We proceed with an inventory of the subject contained in the card Mark, available on our site before the session. We will be attentive, in today’s session to keep in mind the red thread to know what can be the critical situations of exposure to nanoparticles through food.
We will first investigate, with the possible toxicities of nano-materials included in food, in particular, titanium dioxide. We will then see where they are found and their functions in food products, as well as their future in the body. An expert will illustrate the role of nanoparticles in different types of food packaging and the problems they raise.
These presentations will allow us to better understand human exposure to food nano-materials, their advantages and disadvantages in order to prioritize problems and not to globalize things. Each of you is invited to make your own contribution to the discussions that will follow.
To support the joint survey, a summary will be made in the last part of the session by Jean Jacques Perrier. This will help to characterize the still obscure points and prioritize the issues. The report modifies the order thus announced in order to regroup initially the main information relating to nanoparticles used in food.
What nanoparticles are used in food?
We summarize here the beginning of the complementary presentations. Nano-materials are used in food as additives or in packaging and coatings for refrigerators and freezers. The risk of organic particles is not assessed because the body knows how to metabolize them. For inorganic particles or mixed organic-inorganic composition, the risk must be evaluated since they are exogenous to the human body and not metabolizable, such as titanium dioxide. Knowledge of the nano-particular state of these materials used in food is still incomplete. The R-nano register will accelerate their characterization.
Nanoparticles and food: evidence of oral toxicity?
Here we develop the case of titanium dioxide (TiO2, E171). The subject is topical, following the televised speech or the petition launched in the United States, who asked to remove the titanium dioxide products respectively.
Confectionery and dairy desserts
An increased interest in silver has reappeared in connection with the action disclosed in the body as a trace element necessary for the normal functioning of organs and systems, as well as of strong antibacterial and antiviral properties.
Active use of antibiotics has led to an increase in allergic complications of antibiotic therapy, the toxic effect of antibiotics on the internal organs and the suppression of immunity, the appearance of fungal infections of the respiratory tract and dysbiosis after prolonged antibiotic treatment, as well as the emergence of resistant strains of antibiotic pathogens.