Bread is a beloved staple for millions of Nigerians, but researchers are sounding the alarm: bread laced with dangerous chemicals like potassium bromate and heavy metals could be a silent killer. Despite NAFDAC’s 2003 ban on potassium bromate, studies reveal its widespread use, posing a significant health risk, including cancer and kidney failure.
How Bread Becomes “Daily Poison”
Bread has long held its place as an affordable, versatile, and filling food for Nigerians. Whether paired with beans, akara, tea, or butter, bread remains a top choice for millions seeking a quick meal. However, unethical practices by some bakers are now transforming this cherished food into a health hazard.
Recent research has found alarming levels of potassium bromate and heavy metals like lead, cadmium, mercury, and nickel in bread across Nigerian cities, including Ado-Ekiti, Ile-Ife, Port Harcourt, Lagos, and Yobe.
What is Potassium Bromate, and Why Do Bakers Use It?
Potassium bromate is a cheap flour improver widely used to:
- Strengthen bread dough.
- Enhance texture and softness.
- Improve bread’s lightness and consistency.
While effective, potassium bromate is also classified as a carcinogen, meaning it can cause cancer when consumed over time. Despite the ban in Nigeria, some bakers continue using it to cut production costs and improve profitability.
Health Dangers of Potassium Bromate and Heavy Metals
The ingestion of potassium bromate and heavy metals over time can cause life-threatening health complications, including:
- Cancer – Elevated levels of potassium bromate and cadmium have been linked to cancers of the kidney, lung, and gastrointestinal tract.
- Kidney Damage – Chronic exposure can impair kidney function, leading to kidney failure.
- Neurological Issues – Lead and mercury toxicity can cause nerve damage, learning disabilities, and developmental issues in children.
- Respiratory Disorders – Nickel exposure can result in chronic bronchitis, reduced lung function, and respiratory distress.
- Cardiovascular Problems – Heavy metals like lead and cobalt contribute to hypertension, anaemia, and heart complications.
Studies have shown that prolonged exposure to these chemicals significantly increases the hazard ratio for developing chronic illnesses and cancer. Researchers estimate that bread consumption contaminated with these substances poses a cancer risk of 86 in 1,000,000 for adults and 90 in 1,000,000 for children.
Alarming Findings from Nigerian Studies
Recent studies conducted across Nigerian cities provide shocking insights into the levels of potassium bromate and heavy metals in bread.
1. Ado-Ekiti Study
A study published in the Journal of Trace Elements and Minerals revealed that six out of seven bread brands tested contained unsafe levels of potassium bromate and heavy metals:
- Potassium Bromate: Levels exceeded the permissible limit of 0.02 mg/kg set by the WHO.
- Cobalt (Co): Averaged 29.35 mg/kg, far exceeding the threshold.
- Lead (Pb): Detected at levels up to 0.06 mg/kg, posing neurological risks.
2. Lagos Study
In Lagos, bread samples analyzed showed potassium bromate concentrations as high as 1.99 mg/kg, nearly 100 times the safe limit. This study, published in the Nigerian Journal of Pharmaceutical and Applied Science Research, revealed widespread non-compliance with safety regulations.
3. Port Harcourt Analysis
Research in Port Harcourt confirmed potassium bromate contamination across multiple bread samples. Levels ranged between 0.02µg/g to 1.98µg/g, highlighting the continued misuse of the banned additive.
4. Yobe Study
In Yobe State, researchers discovered potassium bromate levels of up to 12.16µg/g in bread, underscoring the urgent need for stronger regulatory enforcement.
Why NAFDAC is Taking Action
The National Agency for Food, Drug Administration and Control (NAFDAC) has reiterated its commitment to eradicating unsafe bread production. The agency warns bakeries that the use of potassium bromate and other dangerous additives will result in immediate closure and prosecution.
Mojisola Adeyeye, NAFDAC’s Director-General, emphasized:
“We have closed down bakeries using bromate and saccharin. If we detect its presence in any bakery, we will take immediate action to shut it down.”
Bakers Respond: “Not All Bread is Unsafe”
The Professional Bakers Association of Nigeria (PBAN) has distanced itself from unethical bakers, asserting that its members produce safe, high-quality bread under strict hygienic standards.
Emmanuel Onuoha, PBAN’s National Publicity Secretary, urged NAFDAC to crack down on quack bakers:
“We don’t use bromate or saccharine. NAFDAC should conduct covert operations to expose quacks tarnishing our industry’s reputation.”
Why Nigerians Can’t Do Without Bread
Despite health concerns, bread remains a daily necessity for millions due to its:
- Affordability – At N500 to N600, bread remains a low-cost meal option.
- Convenience – Bread requires little preparation, making it ideal for busy households.
- Versatility – Bread pairs with a variety of foods like tea, akara, beans, and peanut butter.
Many Nigerians, like Mr. Friday Odiase, cite bread’s ability to complement other foods and ease financial stress as reasons for their continued consumption:
“With bread, you can have a complete meal with just N600. It works with almost everything – beans, tea, butter, groundnut, and more.”
What Can Be Done to Protect Consumers?
To ensure safe bread consumption and protect public health, the following steps are critical:
- Stronger Enforcement by NAFDAC:
- Routine inspections of bakeries and immediate shutdown of violators.
- Consumer Awareness:
- Educating the public on how to identify safe, NAFDAC-approved bread brands.
- Industry Regulation:
- Mandating professional standards for bakers through PBAN membership.
- Encouraging Alternatives:
- Promoting healthier bread options without additives like bromate.
Conclusion: Bread Safety is Non-Negotiable
Bread may be a staple for millions of Nigerians, but its safety must not be compromised. The presence of potassium bromate and heavy metals in bread poses a clear and present danger to public health, increasing the risk of cancer, kidney failure, and other life-threatening conditions.
NAFDAC, bakers, and consumers must work together to ensure compliance with safety standards, protect lives, and preserve trust in this essential food product.
Until then, Nigerians are urged to choose only bread from trusted and certified bakeries to minimize risks and ensure their “daily bread” is not their daily poison