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# Titanium dioxide damages the brain
- URL: https://www.foodconsumer.org/titanium_dioxide_damages_the_brain_0921160634/
- Published: 2016-09-21T07:31:00.000Z
- Updated: 2026-09-15T14:40:32.000Z
- Description: In rats, high doses of anatase titanium dioxide nanoparticles lowered acetylcholinesterase production, raised plasma and brain interleukin-6, and increased GFAP immunoreactivity in the cerebral cortex. The authors conclude the particles can induce neuroinflammation and may be neurotoxic.
- Author: Food Consumer
- Tags: Chemical, Food Safety, #vivvo-import

Titanium dioxide nanoparticles (TiO2 NPs) are commonly used in food products, cosmetics and dietary supplements. A growing body of evidence has suggested that ingestion of nanoparticles like titanium dioxide can harm the brain. In addition to the brain, previous studies show that ingested nanoparticles can also travel to the kidney, the liver and the lung and disrupt DNA and potentially increase risk of cancer.

The new study confirms that nanoparticles like titanium dioxide can induce inflammation and harm the brain. The study shows that in rats, high doses of anatase titanium dioxide down-regulates the production of acetylcholinesterase - a primary enzyme that breaks down acetylcholine and other choline esters that function as neurotrasmitters, meaning that exposure to titanium dioxide can negatively affect neurofunction.

Exposure to titanium dioxide also increases plasma interleukin 6 (IL-6) and the cerebral IL-6 level, indicating that the nanoparticles trigger neuroinflammation in the study rats. Additionally, titanium dioxide increases the levels of immunoreactivity to glial fibrillary acidic protein (GFAP) in the rodent cerebral cortex, which is a measure of the brain damage.

In conclusion, the authors say that "intake of anatase TiO2 NPs can induce neuro-inflammation and could be neurotoxic and hazardous to health."

[*Grissa, I., Guezguez, S., Ezzi, L. et al. The effect of titanium dioxide nanoparticles on neuroinflammation response in rat brain, Environmental Science and Pollution Research (2016). pp 1–9 doi:10.1007/s11356-016-7234-8*](http://link.springer.com/article/10.1007/s11356-016-7234-8?ref=foodconsumer.org)