Amirhossein Abedini - Students, Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
Gholamreza Jahed‑khaniki - Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health,Tehran University of Medical Sciences, Tehran, Iran.
Parisa Sadighara - Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health,Tehran University of Medical Sciences, Tehran, Iran.

۳D printing of food is one of the most important technologies in the food industry in ۲۰۲۳. According to thestatistics of scientific databases, researchers around the world are studying more in this field. Also, startups andfood companies are increasing research and production in the field of food printing. This technology hasprovided many benefits for the food industry and consumers. On a large scale, ۳D printers can save and createeconomic benefits due to the avoidance of micro-circulation. Due to the high importance of safety and toxicologyof food products produced with ۳D printers and the lack of any studies related to safety in ۳D printers, thisreview aims to investigate the safety of ۳D printed products and their applications in food production for specialdiseases. Studies show that microplastics, heavy metals and microorganisms can threaten the safety and qualityof ۳D printed food products. Also, the production of food for dysphagia patients is the most common use of ۳Dprinters.

۳d printing, Food, Food Neophobia, Dysphagia