Titanium cookware seems like a good choice for backpacking, because it's light and easier to carry than some of the other types of cooking equipment.
In the questions What's a good, lightweight solution for portable cookware? and Selecting backpacking cooking pot – teflon, aluminum, steel, titanium, or cast iron? the use of cookware made of titanium was referred to.
This post is only in regards to its interactions with the human body. I haven't been able to find any academic/peer-reviewed articles on this subject and I don't want to go with the idea that just because its very popular means it is going to be safe.