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.

RIVM performs research into the risks of nanotechnology for humans and the environment in order to promote a safe environment and improve public health. The focus lies on nanomaterials. For example, we study how nanomaterials end up in the environment (soil, air, and water) and in the human body and what their distribution will be. In addition, we develop methods and tests to study whether nanomaterials are hazardous for humans and other organisms.

In principle, nanomaterials are subject to the same laws and regulations as are chemical substances in general. Nevertheless, it is generally recognised that the specific properties of nanomaterials require adaptations in the present risk assessment and its associated laws and regulations. Governments are fully engaged in formulating policy for nanotechnology that enables dealing with relevant uncertainties. Legislation has now been changed in a number of areas for that purpose. In order to be able to identify the potential risks of these nanomaterials more effectively, additional requirements are often prescribed for the characterisation of nanomaterials and for performing tests. RIVM supports various ministries as well as the EU in their efforts to realise the necessary changes.

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.