Food Additive Linked To Cancer Banned

The U.S. Food and Drug Administration (FDA) has consistently failed to safeguard Americans from hazardous products, including those prohibited in other countries for many years, and yet food additives can be linked to cancer.

Earlier this year, the government approved using a harmful edible coating to prolong the shelf life of fruits and vegetables. This decision has caused significant concern among organic farmers and consumers.

California has implemented a ban on potassium bromate as a food additive. This action will catalyze the FDA to enact a similar nationwide ban. Trust me when I say that this food additive linked to cancer banned.

What is potassium bromate?

Potassium bromate is a potent oxidizing agent frequently employed as a food ingredient in baked foods, such as breads, pastries, bagels, and crusts. It has been associated with a range of malignancies, as well as thyroid disorders, renal impairment, gastrointestinal discomfort, and reproductive problems.

In 1999, the International Agency for Research on Cancer (IARC) classified potassium bromate as “potentially carcinogenic to humans.”

Since 1990, Europe has prohibited the use of this substance as a food additive. Similarly, Canada has outlawed it since 1994, and India has followed suit since 2016. Additional nations that have implemented a prohibition on potassium bromate encompass Nigeria, Brazil, Argentina, South Korea, Peru, China, and Sri Lanka.

Food additive linked to cancer banned

California Governor Gavin Newsom enacted legislation in October 2023 that prohibits the utilization of potassium bromate, as well as three other prevalent food additives, namely brominated vegetable oil, propylparaben, and red color No. 3.

The California Food Safety Act will come into force in 2027, at which point it will be illegal to sell, distribute, and produce additives within the state. This marks the inaugural instance in which a U.S. state has banned food additives that have been pronounced safe by the FDA.

via GIPHY

Mesotheliomas of the testicles and peritoneum

A study conducted by researchers at North Carolina State University investigated the impact of different amounts of potassium bromate when provided in drinking water to a group of 344 rats.

The study, published in 2000 in the journal Toxicologic Pathology, revealed that all the rats exhibited mesotheliomas in the peritoneum and scrotal membranes. The researchers observed that the mesorchium is the primary place where potassium bromate-induced carcinogenesis affects the mesothelial cells.

The distribution of mesotheliomas by place was as follows: tunica vaginalis testis (25%), mesosplenium (20%), mesentery (10%), mesojejunum/mesocolon (8%), bladder (6.5%), mesogastrium (13%), liver serosa (5%), and kidney, small intestine, and rectum (1% each).

Some of these words I cannot pronounce all that well. 🤣

Moreover, there are a few more illnesses that are associated with this toxin and they are; oxidative stress, cytotoxicity, and disruption of mitochondrial distribution.

In summary, food additive linked to cancer banned

Potassium bromate (KBrO3) is a chemical compound consisting of the elements potassium (K), bromine (Br), and oxygen (O). This substance is a white crystalline powder that serves as an oxidizing agent, laboratory reagent, and food ingredient.

Designated as E924, this substance serves as a food ingredient to fortify dough, increase its texture, and improve the volume and visual appeal of baked foods.

Potassium bromate is a highly cost-effective flour enhancer commonly employed in the baking business. When utilized correctly in food, it undergoes a reduction process during baking, transforming into the harmless compound known as bromide.

Complications may emerge if the baking circumstances are not accurate, such as baking the item at a low temperature or adding an excessive amount of potassium bromate, resulting in the persistence of potassium bromate residues in the final baked product.

In jurisdictions where it remains permissible, authorities frequently establish explicit thresholds for the maximum residual levels of potassium bromate in final baked products.

The purpose of these limits is to guarantee that the amount of remaining potassium bromate falls under acceptable safety thresholds.

The current allowance set by the U.S. FDA is 0.0075 parts of potassium bromate for every 100 parts by weight of flour used in food preparation and products. When used as a food additive, it is listed as either “potassium bromate” or “bromated flour” on ingredient labels.

The patent for the use of potassium bromate in baking was granted in 1914, and it was subsequently introduced to the market.

During that period, there was a lack of regulatory bodies in the United States responsible for supervising the safety of food additives in consumer products.

The Food Additive Amendments of 1958 were implemented due to concerns regarding the potential health hazards posed by chemicals in the food supply. As a result, it became mandatory for new additions to be classified as “generally recognized as safe” (GRAS) before being allowed to be sold in the market.

However, if food additives such as potassium bromate were already available for sale, they were not obligated to undergo reassessment and were automatically included in the GRAS classification.