Synthetic Amorphous Silica (SAS) consists of silica nanoparticles that clump together to form bigger agglomerates (in the micrometre scale). SAS is present in various foods such as coffee creamers and prepackaged ingredients for making soups, sauces, and seasonings. It is added in the form of food additive E551, which is an anti-caking agent. To enable a proper assessment of the potential health risks of nanosilica in food products, more information is needed on its uptake into the body and potential accumulation in tissues. Together with partners such as RIKILT and NVWA, RIVM is examining the potential health risks of SAS in foods.

Titanium dioxide is used as a white pigment in a variety of foodstuffs including candy, coffee creamer, baking and cake decorations, and white sauces. It is added in the form of food additive E171. A small fraction of the poorly soluble titanium dioxide particles consists of nanoparticles. To enable a proper assessment of the potential health risks of titanium dioxide nanoparticles in food products, it is important to obtain further information on its uptake in the body, potential accumulation in tissues, and the hazard potential. In collaboration with others, RIVM is examining the potential health risks of titanium dioxide in foods.

Persons who work with nanomaterials may be exposed to them. RIVM investigates whether this may result in health risks. RIVM also closely monitors international and national developments in this field.

In daily life, consumers use products of which the information on the label indicates that they have been produced with nanotechnology or contain nanomaterials. In some cases that is actually true, but the term ‘nano’ is sometimes also used as a marketing tool when the use of nanotechnology or nanomaterials has not been proven. RIVM identifies and reports on new developments in this area for a broad audience and collaborates with other organisations in this field.

Technological developments in the area of nanomaterials are coming at an increasingly rapid pace. RIVM’s Risks of Nanotechnology Knowledge and Information Centre (KIR-nano) was established in 2007 in order to effectively identify and evaluate the potential health risks for human beings and the environment.

Processes that result in nanostructures have been applied in the food industry for centuries. Examples of this include nano-emulsions in margarine and mayonnaise. These structures are generally considered to be safe, as they are digested in the stomach and intestines. But foods also contain nanomaterials that are not easily digested. Since the properties of nanomaterials differ from those of “normal substances”, RIVM aims to ascertain whether they pose a risk for human health.

Various applications of nanomaterials are being developed for the benefit of society and the environment. For example, nanomaterials are being developed for reducing the emissions of greenhouse gases and for cleaning up polluted soils. However, the use of nanomaterials also results in the emission of nanoparticles into the air, water, and soil. So what then is the fate of these particles once they get into the environment? Do they result in risks for humans, animals, and plants? The rapid advance of nanotechnology requires answers to these questions.

Medicines, medical devices, and their combinations are one of the most important areas of application of nanotechnology. Innovations made possible by nanotechnology are expected to have a far-reaching impact on healthcare in the future. This focuses on an improved diagnosis, treatment, and monitoring of diseases. RIVM monitors and reports (newsletter in Dutch) on new developments in this area for a broad public, and performs research into the most effective method for assessing the benefits and risks of nanomedical products. RIVM also collaborates with other organisations in this area.