Inflammation Alarms: Hidden Triggers in Your Favorite Processed Foods

15. Titanium Dioxide: The Whiteness You Didn’t Ask For

Used to make foods like powdered donuts, candies, and coffee creamers look brighter and more appealing, titanium dioxide is a whitening agent with no nutritional value—and increasing controversy. Studies suggest it may cause DNA damage and disrupt gut microbiota, leading to inflammation and compromised immune function. Though still permitted in small amounts in some countries, it’s banned or restricted elsewhere due to safety concerns. Often listed simply as “color additive” or E171, it’s the kind of ingredient you’d never request—yet regularly consume unless you know where to look. Bright white shouldn’t mean biologically risky.

16. BHA & BHT: The Shelf-Life Extenders with a Cost

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are synthetic preservatives used to prevent rancidity in cereals, chips, snack bars, and even gum. While effective for extending shelf life, they’ve been shown in some studies to disrupt hormone function and provoke inflammatory responses. Both are classified as “possible human carcinogens,” and long-term exposure has raised red flags among researchers. Despite their risks, they’re still widely used in the U.S. food supply. If you see them on a label, it’s a good sign to put the product back—because long shelf life shouldn’t come at the cost of your cellular health.