No acute effects of nano-sized TiO₂ were observed in Danio rerio (zebrafish) embryos. Exposure of rainbow trout to TiO₂ NPs triggered lipid peroxidation, influence on the respiratory tract, disturbance in the metabolism of Cu and Zn, induction of intestinal erosion  and accumulation in kidney tissue. Linhua et al. exposed juvenile carp to 100 and 200 mg/ml of particles and TiO₂ observed no mortality. However, the fish suffered from oxidative stress and pathological changes in gill and liver. In the infaunal species Arenicola marina, exposure to TiO₂ NPs in sediment caused sub-lethal effects including decrease in casting rate and increase in cellular and DNA damage. Aggregated particles were visible in the lumen of the gut, but no uptake through the gut or the skin was observed.

Among the raw materials for coating production, titanium dioxide is more ideal, followed by lithopone. The covering power of lithopone is only that of titanium dioxide, and the price of lithopone is much lower than that of titanium dioxide, so lithopone still occupies a large market share.

Titanium dioxide exists primarily in three crystalline forms rutile, anatase, and brookite. Among these, anatase is characterized by its unique electronic properties and higher photocatalytic activity, making it suitable for applications requiring enhanced light absorption and reactivity. Its ability to act as a photocatalyst enables the breakdown of organic pollutants, making it a valuable component in environmental remediation strategies.

In food, titanium dioxide has a few different uses. Most notably, its food-grade form is used as a colorant to enhance and brighten the color of white foods such as dairy products, candy, frosting, and the powder on donuts. For foods that are sensitive to UV light, titanium dioxide is used for food safety purposes to prevent spoilage and increase the shelf life of food.

The FDA's Code of Federal Regulations allows for the legal, regulated use of titanium dioxide in food products, under some restrictions.

In the experiment, the growth of iron yellow particles can be inhibited by adding additives, so as to prepare iron oxide yellow cryst

≤0.3

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.