What do bread, pastries, and baked goods have in common with cancer, thyroid disease, kidney damage, gut irritation, and reproductive abnormalities?
Potassium Bromate
This common ingredient can be found in a host of processed baked goods lining our grocery store shelves. Before we get into the possible risks and side effects of potassium bromate, let’s take a look at what it is exactly.
What is Potassium Bromate?
Potassium Bromate, also known as bromic acid and potassium salts is an oxidizing agent used to “improve” flour. It strengthens dough and allows it to rise higher. And is commonly added to baked goods to give them a more uniform color and texture.
It can be found in bread, bagels, pastries, cookies, crackers, doughnuts, English muffins, pizza crust and dough, pretzels, rolls, and tortillas. Along with some flour and baking mixes sold on grocery store shelves. It is important to add that it is not found in every baked good, which is why it’s always best to read the ingredients list.
With Potassium Bromate being a common additive, I think it’s only wise to go over the most common side effects associated with this potentially harmful ingredient.
1. Cancer
Studies have linked Potassium Bromate to renal cell tumors and follicular cell tumors of the thyroid. In 1999 it was classified as a potential human carcinogen by the International Agency for Research on Cancer. Also in 1999, the Center for Science in the Public Interest petitioned the FDA to ban Potassium Bromate. However, as of August 30, 2024 the FDA still deems bromate as “safe” for human consumption.
2. Oxidative Stress
In a study done on mice, Potassium Bromate was shown to significantly induce oxidative damage by increasing the levels of reactive oxygen species (ROS).
According to the National Cancer Institute, Oxidative stress is defined as a condition that occurs when the body has too many unstable molecules (ROS/ free radicals) and not enough antioxidants to neutralize them. This imbalance can lead to cell and tissue damage.
Oxidative stress can potentially lead to the progression of several diseases including:
- Cancer
- Cardiovascular Disease
- Ischemic Stroke
- Kidney disease
- Neurological Diseases (Alzheimer’s, Parkinson’s, Multiple Sclerosis, and Dementia)
- Respiratory Diseases (Asthma and Chronic Obstructive Pulmonary Disease)
- Rheumatoid Arthritis
3. Cytotoxicity
Cytotoxicity is the degree to which a substance can cause damage to a cell. A substance or process that causes cell damage or death is referred to as cytotoxic.
In a *2020 study, researchers investigated the cytotoxic inducing properties of Potassium Bromate in the gut. “Potassium Bromate exacerbated gastric ulcers, increased malonaldehyde levels, catalase, and sodium pump activities, but reduced nitric oxide levels. Potassium bromate further increased mast cell count in the muscularis mucosa, while inducing chronic inflammation and moderate angiogenesis in the gastric mucosa.”
You’ve most likely heard of gastric ulcers, but high levels of malonaldehyde (malondialdehyde or MDA) indicate increased oxidative stress, which can lead to damage to cell membranes, proteins, and DNA. Essentially, it can lead to tissue damage and cell death due to its highly reactive nature.
Low nitric oxide levels lead to an increased risk for Cardiovascular disease, Type 2 diabetes, Neurodegenerative disorders, Reproductive abnormalities, and Osteoporosis. Other symptoms include:
- Decreased blood circulation
- High blood pressure
- Impaired vision
- Depression
- Fatigue
- Elevated blood sugar
- Poor wound healing
- Muscle soreness
- Cognitive decline
- Memory loss
- Weakened Immune system
- Migraines
, , , , . Potassium bromate cytotoxicity in the Wister rat model of chronic gastric ulcers: Possible reversal by protocatechuic acid. J Food Biochem 2020; 44:e13501. https://doi.org/10.1111/jfbc.13501
4. Acute Symptoms
In a study done on bakers who used potassium bromate in their bakeries, all bakers reported experiencing symptoms of painful eyes, cough, diarrhea, and sore throat. These symptoms were the results of simple exposure to potassium bromate during the baking process, not consumption.
Other symptoms of potassium bromate toxicity include:
- Abdominal pain
- Irritation of the upper aerodigestive mucous membranes (the inner lining of the nose, mouth, throat, and upper esophagus)
- Nausea
- Vomiting
- Respiratory issues
- Hearing loss
With all the potential health risks associated with Potassium Bromate, why is it still such a common additive found in our food? And why at the very least does it not include a warning?
My purpose for this post is simply to present the possible health risks so that, regardless of what you choose, you are able to make an informed decision.
As always, I encourage you to do your own research and come to your own conclusion.