Bromate In Bread Linked To Cancer Risk For Nigerians – What You Should Know

Bread, a staple in the diets of millions of Nigerians, has come under scrutiny as researchers reveal alarming levels of harmful substances, including potassium bromate and toxic heavy metals, in many locally produced brands.

Despite regulatory bans, these chemicals persist, posing serious health risks to consumers.

Bread: A Daily Poison?

For decades, bread has been celebrated for its versatility and affordability, forming a cornerstone of Nigerian meals. Yet, unethical practices among some bakers have turned this beloved food into a silent health hazard.

Studies conducted in cities such as Ado-Ekiti, Port Harcourt, and Lagos found alarming concentrations of potassium bromate and metals like lead, arsenic, mercury, and cadmium in popular bread brands.

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EKO HOT BLOG reports that Researchers warn that prolonged exposure to these substances can lead to cancer, kidney failure, neurological damage, and other severe health complications. Despite a 2003 ban by the National Agency for Food and Drug Administration and Control (NAFDAC) on potassium bromate in bread production, enforcement remains weak, allowing dangerous practices to continue.

Why Potassium Bromate Persists

Potassium bromate, a cost-effective oxidizing agent, improves dough texture, strengthens gluten, and enhances bread’s appearance. However, its use is associated with significant health risks, including abdominal pain, vomiting, cancer, and kidney damage. Experts attribute the continued use of bromate to cost-cutting measures by unscrupulous bakers, who prioritize profits over public safety.

The Professional Bakers Association of Nigeria (PBAN) has called on NAFDAC to intensify enforcement against unregistered bakers. According to PBAN, its members adhere to strict hygiene standards and do not use harmful additives, urging authorities to target quack operators instead.

Shocking Research Findings

Recent studies reveal widespread contamination in bread samples from across Nigeria:

• Ado-Ekiti: A study published in Journal of Trace Elements and Minerals (2024) showed six out of seven sampled bread brands contained potassium bromate and excessive levels of heavy metals, including cobalt and cadmium. Potassium bromate levels ranged from 0.01 mg/kg to 0.06 mg/kg, exceeding the regulatory limit of 0.02 mg/kg set by the Food and Drug Administration (FDA).
• Ile-Ife: Research published in the same journal found high levels of potentially toxic elements, though bromate was absent in samples. Heavy metals like copper, lead, and cadmium were present at concentrations far above permissible limits.

The hazard ratio analysis from Ado-Ekiti estimated a significant cancer risk, with probabilities as high as 86 in 1,000,000 for adults consuming contaminated bread daily. For children, the risk rose to 90 in 1,000,000.

The Health Toll

Prolonged consumption of bread containing bromate and heavy metals has dire consequences. Lead exposure, for instance, can damage the nervous system, cause developmental delays, and lead to kidney dysfunction. Cadmium and nickel, prevalent in many samples, are linked to lung cancer, bone disorders, and cardiovascular issues.

Public health advocates are urging NAFDAC to strengthen oversight and penalize violators. They also recommend raising awareness among consumers about the dangers of unregulated bread production. “The continued use of potassium bromate is a ticking time bomb,” one researcher said. “Enforcement is not enough; public education is key to addressing this crisis.”

Bread, once a symbol of sustenance, has become a vector of harm. Until strict enforcement and consumer vigilance prevail, the risks of “killer bread” remain alarmingly high.

FURTHER READING

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