Cytotoxicity and genotoxicity of silicon dioxide as a food additive anti-caking agent

Amorphous silicon dioxide (silica, SiO2) is widely used as an anti-caking agent in products such as chocolate and powdered foods. Although SiO2 is generally considered safe at standard usage levels, concerns regarding its safety persist because research suggests that it may induce inflammation, intestinal dysfunction, and neurotoxicity at the cellular level. In this study, the potential cytotoxicity and genotoxicity of SiO2 as a food additive anti-caking agent were investigated in an intestinal epithelial cell line at practical intake levels, with a focus on differences based on the manufacturing method (fumed and precipitated). The results showed that neither type of SiO2 induces cytotoxicity in terms of cell growth inhibition, cell death via membrane damage, or reactive oxygen species generation. Furthermore, neither type of SiO2 caused DNA damage, chromosomal aberrations, or micronucleus formation. These findings provide fundamental evidence that supports the safety of SiO2 as an anti-caking food additive.