Nanomaterials in the food industry: applications and potential health risks

Nanomaterials' applications in the food industry enable functions such as smart active packaging, safety inspection, and nanofertilizers. However, these materials have attracted the attention of the public due to the potential health risks. Nanomaterials' small size, biocompatibility, and ability to penetrate biological barriers allow them to accumulate through the food chain, causing unknown harm to human health. This paper systematically reviews and analyzes existing literature on carbon, silicon and metal nanomaterials to assess their applicability and associated risks. We have revealed the dual properties of nanomaterials: improving food technology while introducing risks such as oxidative stress, organ damage and genotoxicity. By combining application scenarios with health risk analysis, the study identifies gaps in the regulatory framework, provides directions for future safety management, and overcomes the limitations of existing audits. Its innovations support advanced safety controls for food related nanomaterials applications by comprehensively assessing current regulations, identifying deficiencies, and identifying future research routes.