By Agbai Sharonjoyce
Pick up a loaf of bread from a bakery shelf, and you’ll likely see the phrase “bromate free” printed boldly on its label. Beyond being a marketing tag, it’s actually a promise of safety—an assurance that the bread was made without potassium bromate, a compound broadly recognised as a threat to human health.
Decades ago, potassium bromate, a colourless and odourless compound, was a key ingredient in bread-making. Bakers used it to strengthen the gluten, improve dough texture and accelerate fermentation.
It also helped bread rise higher and appear fluffier, making it a baker’s favourite ingredient. its popularity was driven by cost—it was cheap and readily available, helping bakeries cut production expenses and keep bread prices low for consumers.
Hidden risks
Despite its benefits potassium bromate has been linked to severe health problems, prompting many countries to ban it or strictly regulate its use.
The United Kingdom banned the compound in 1990, followed by Canada in 1994. Others, including China, Brazil and Nigeria, implemented bans or tight regulations in 2003.
The Food and Agriculture Organisation (FAO) and World Health Organization (WHO) jointly proscribed the use of potassium bromate in bread production. The International Agency for Research on Cancer (IARC) classified it as a class II carcinogen, meaning it can cause cancer in humans.
Research has shown that potassium bromate can harm vital organs, such as the kidneys, liver and brain.
The kidneys are particularly vulnerable; high intake can result in acute kidney failure, which may lead to death. Bromate poisoning can also lead to irreversible hearing loss within hours of consumption.
Further studies have linked the compound to growth retardation and reproductive damage, including reduced sperm formation and poor egg cell quality.
Potassium bromate can degrade the essential nutrients in bread, especially vitamins A, B1, B2 and E.
Why bromate-free bread matters
Bakeries that advertise their bread as “bromate-free” are assuring consumers the bread is safe, Howere, this safety relies on two factors.
When used within prescribed limits, potassium bromate converts to potassium bromide, which is harmless. But if too much bromate is used or the bread is baked at a low temperature or for too short a time, residual bromate may remain, making the bread unsafe for consumption.
Many reputable bakeries now use alternative additives like ascorbic acid (vitamin C), which is a safe oxidising agent. Another alternative, glucose oxidase, enhances the bread volume and quality.
Despite the ban by NAFDAC in 2003, many bakeries continue to use potassium bromate illegally.
A review of 47 studies across Nigerian states found that 95.74% of bread samples tested positive for potassium bromate. This high figure suggests that most bread sold in the country is unsafe.
Final takeaway
The “bromate-free” label is a health declaration that informs consumers that the product is safe for human consumption.
By choosing truly bromate-free bread, Nigerians can hold bakeries accountable, ensuring that every loaf is not just fluffy but also safe to eat.
Summary not available at this time.
