A recent study has found that nanoparticles added to food as anti-caking agents could have a negative impact on human health. Nano-sized particles of calcium sulfate, silicon dioxide and titanium dioxide have been used for decades to keep food from clumping together and are found in a variety of products from cheese to spices. The research team found that these nanoparticles can damage the cells that line the digestive tract, leading to inflammation and other health problems. The researchers stress that more studies are needed to fully understand the potential risks of consuming these food additives.

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source: Phys.org