Dangerous Bread: Hidden Risks Of Potassium Bromate In Nigeria

Bread: A Daily Staple or Hidden Poison?

Bread is a beloved staple food in Nigeria, enjoyed by families across the country for its convenience and versatility. For centuries, it has been a symbol of sustenance, even referenced in the Bible as “daily bread” (Matthew 6:11).

However, recent research reveals a troubling reality: many bread brands in Nigeria are laced with potassium bromate and harmful heavy metals like arsenic, lead, mercury, and cadmium. These toxic substances pose severe health risks, including cancer, kidney failure, and neurological damage.

What Is Potassium Bromate?

Potassium bromate is a chemical commonly used as a flour improver. It strengthens dough, improves bread texture, and enhances volume. Despite its efficiency, its use is highly controversial due to its carcinogenic properties. While some countries have banned it outright, others allow limited use. In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) banned potassium bromate in 2003.

Alarming Findings Across Nigerian Cities

Recent studies across cities such as Lagos, Ado-Ekiti, Port Harcourt, and Yobe uncovered disturbing levels of potassium bromate and heavy metals in bread samples. For instance:

Lagos: Bread samples contained potassium bromate levels as high as 1.99 mg/kg, far exceeding the World Health Organization’s (WHO) limit of 0.02 mg/kg.
Ado-Ekiti: Six out of seven bread samples tested had unacceptable levels of potassium bromate and heavy metals.
Port Harcourt: Potassium bromate levels in bread ranged from 0.02 µg/g to 1.98 µg/g.

Health Risks of Bromate and Heavy Metals

Cancer Risks: Long-term consumption of potassium bromate can lead to kidney damage and cancer, including lung and gastrointestinal cancers.
Neurological Damage: Heavy metals like lead and mercury can cause developmental problems, behavioral disorders, and nervous system damage.
Immune Suppression: Excessive intake of toxic elements like cadmium can weaken the immune system, leading to chronic illnesses.

Key Findings From Research

In Ado-Ekiti, researchers found that cobalt had the highest concentration in bread samples (29.35 mg/kg), while lead levels also exceeded permissible limits. In Ile-Ife and Port Harcourt, bread samples showed similar patterns, with high levels of heavy metals posing significant health hazards.

Regulatory Challenges

Despite NAFDAC’s ban on potassium bromate, enforcement remains a challenge. The Professional Bakers Association of Nigeria (PBAN) has called on the agency to crack down on unregistered bakeries instead of issuing warnings.

Protecting Public Health

To safeguard consumers, researchers urge NAFDAC to:

Increase inspections of bakeries.
Enforce stricter penalties for violators.
Educate the public about the dangers of contaminated bread.

Conclusion

Bread may be a dietary staple, but its safety cannot be taken for granted. Consumers must stay informed and demand accountability from bakers and regulators. By choosing bread from reputable sources and supporting stringent food safety measures, we can mitigate the risks posed by harmful additives like potassium bromate.