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Nano in Our Food

Alessia Kirkland

The addition of nanoparticles to food has the potential to improve food quality, safety and nutrition. However, because of their small size, there is also the risk that ingested nanoparticles could damage cells or organs. Here we look at some of the nanoparticles used in foods and some of the potential risks. (For more on nanotech, see this month’s cover story “Still Plenty of Room at the Bottom.”)


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Publish Date: 01 July 2019

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