Titanium dioxide is an additive that adds a bright white colour to coffee creamers, baked goods, chewing gum, hard candies, puddings, frostings, dressings, and sauces. However, the nanoparticles found in "food-grade" titanium dioxide may accumulate in the body and cause DNA damage, according to researchers at a nonprofit nutrition and food safety watchdog group Center for Science in the Public Interest (CSPI). Although research has indicated that consumed titanium dioxide does not absorb very well, evidence shows that over time, the body may collect titanium dioxide nanoparticles, according to CSPI. While Health Canada highlighted concerns about its presence due to a potential for bioaccumulation, the EFSA has deemed it unsafe for use in foods. Although TiO2 is currently approved for used in foods, cosmetics, medical devices, etc. in the US as a color additive.