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There are one or two other posts on cookware, which covers those made of titanium, but this post is in regards to its interactions with the human body. I haven't been able to find any academic/peer-reviewed articles in 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.

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I'll start by saying that it doesn't really matter how cookware material interacts with the human body, because you aren't going to eat your cookware. What is important is how it reacts with the foods that you cook, particularly acidic foods (which is why you don't want to use cast iron to make tomato sauces).

In this regard, titanium is as close to perfect as you can get, which is why it's used in laboratories and highly corrosive industrial processes. If you'd like references, I'd start with Wikipedia and go from there.

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    Both matters; how it interact with the human body and/or how it reacts while you prepare the food. Cookware can and will leak small amounts of matter which can be detrimental to your health regardless if it reacts with the food or not.
    – ppl
    Sep 1, 2013 at 16:04
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    @ppl-That's not absolutely true. Cookware "leaking" is more properly termed "leaching". The food will sometimes pull molecules/ions from the cookware.... based on the type of cookware and food. In addition some cookware (clay) is just not durable, and loses particulates. Glass (Pyrex) is a perfect example. Eating glass is very, very, VERY bad for you. But there is no risk of how the Pyrex will interact with your body because Pyrex isn't going to leech or lose particulates with anything you'd be cooking (and anything that makes Pyrex give off molecules/ions would probably kill you anyhow)
    – Russell Steen
    Sep 3, 2013 at 15:15
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    @RussellSteen Aluminum cookware and non-stick cookware have both recently been found to be harmful to health because they leach into foods
    – MarkE
    Sep 12, 2013 at 2:51
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    @MarkE -- Which is perfectly congruent with my statement. Pyrex is not aluminum. I never said or implied aluminum was non-reactive. Again I would be careful of making generalities. "Non-stick cookware" covers a huge range of materials and products which do not all have the same properties.
    – Russell Steen
    Sep 13, 2013 at 17:36
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    you aren't going to eat your cookware actually, you are. you scrap it with your ustensils, and you eat some. Aluminium, for example, is bad for you. as is stainless stell, and PTFE, at various levels.
    – njzk2
    Jan 21, 2016 at 13:56
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In the article "Is that newfangled cookware safe?" no special mention is made for titanium. Titanium is not commonly found in cookware other than backpacking because it is simply terrible for any cooking tasks other than perhaps boiling water and it is expensive. Many backpackers are willing to pay the extra money for extra weight saving.

According to naturalnews titanium is the safest:

Titanium cookware seems to pose the least health risks and doesn't react with food while cooking.

A reference article can be found here.

One pot for which I would have reservations is the grease pot. It is not made of titanium but is light, cheap and not meant for cooking. :)

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