Nanomaterials in Foods and Human Digestion: An Important Layer in the Assessment of Potential Toxic Effects.

Abstract

The use of nanoparticles (e.g. titanium dioxide) in commercial food products to modify some properties, such as brightness and whiteness, increased in the last years and is nowadays widespread. Despite the inhalation of nanoparticles is already a topic of concern, the potential adverse health effects due to ingestion still present gaps of knowledge. In fact, gastrointestinal tract is the first interface between the body and the external environment and consequently could represent a target organ for compounds present in food, namely nanoparticles, that could exert toxic effects. The in vitro digestion models used to simulate the human digestion may contribute to fill these gaps. The applicability of the in vitro digestion methods is discussed concerning its potential use as a tool for addressing the toxicity of ingested nanomaterials or other food contaminants, mimicking the physiological processes.