Bread was so popular and significant that Jesus, more than 2,025 years ago, taught his disciples to pray to God thus: “Give us this day our daily bread’ (Matt 6.11).
However, the unethical and sharp practices of some bakers make bread consumption an ingestion of daily poison.
How? Researchers across many Nigerian cities have found that many bread brands contain potassium bromate and impermissible levels of other heavy metals such as arsenic, mercury, lead, chromium, manganese, nickel, cobalt and zinc.
Those who consume bread contaminated by potassium bromate and trace metals, over a long time, are prone to many illnesses, including cancer and kidney failure.
Consequently, they urged the National Agency for Food, Drug Administration and Control, NAFDAC, to take decisive steps, ensure close monitoring of bakeries across the country and avert health disaster as many consumers gave reasons they were addicted to bread.
Permissible level
Certain nations have set precise thresholds for certain levels of potassium bromate in final baked products, whereas others have prohibited its usage outright. In Nigeria, NAFDAC enforced a ban on using potassium bromate in flour milling and baking in 2003.
However, the World Health Organization, WHO; Food and Agriculture Organisation, FAO; and the Food and Drug Agency, FDA; recommended an acceptable daily intake of 0.02 mg.kg-1 for potassium bromate in bread
Most of the bread brands sampled in Ado-Ekiti, Ile-Ife, Port Harcourt, Yobe and Lagos contain over 0.05mg/kg of potassium bromate.
This disclosure is coming as NAFDAC warned bakeries to stop using saccharine and bromate in bread production, adding that those caught would be closed down.
However, the Professional Bakers Association of Nigeria, PBAN, has challenged NAFDAC to stop issuing warnings, and crackdown on quack bakers, claiming that its members produce safe and quality bread under hygienic conditions.
Why bakers use bromate
The use of cheap potassium bromate as flour improver for bread making has gained wide acceptability all over the world because of its slow oxidizing action which strengthens bread dough and helps to create a good texture in the finished product.
Utilized as an oxidizing agent in the fermentation and proofing phases of baking, potassium bromate is vital in shaping the composition and characteristics of dough.
It is widely recognized as one of the most cost-effective and efficient oxidizers in bread production as it modifies the gluten protein in flour, resulting in a softer and less elastic texture in the final product.
Also, potassium bromate contributes to the dough’s lightness and improves the bread’s overall consistency.
Nevertheless, heavy metals in bread production may also result from human involvement during processing or storage, influenced by environmental conditions, manufacturing techniques, and processing methods.
Dangers of excessive intake of bromate, others
In small quantities in diet, studies showed that trace elements are essential for specific bodily functions but their excessive intake can have detrimental effects on human health.
The consumption of bread containing heavy metals, such as mercury, magnesium, and lead, has been associated with various adverse effects, including neurological damage, suppression of the immune system, cancer, and behavioural and developmental problems.
For instance, the continued exposure to elevated levels of cadmium can lead to lung cancer, pulmonary adenocarcinomas, prostatic lesions, bone complications, kidney dysfunction, and hypertension.
Also, lead, which is non-essential for humans, can adversely affect the nervous, skeletal, circulatory, enzymatic, endocrine, and immune system.
Certain trace elements are often regarded as highly toxic, and exposure to them especially during infancy, such as arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb), can result in an array of health complications like anaemia, and different forms of cancer.
Others include hindrance of bone development, leading to conditions as rickets, adverse impacts on the nervous system, cardiovascular issues, blood disorders, gastrointestinal problems, kidney impairments, skin-related ailments, and even autism.
Toxicity of potassium bromate poisoning include pain in the abdomen and vomiting. It also induces cancer and kidney damage.
Nickel (Ni) poses significant risks to human health, particularly concerning lung-related conditions such as lung cancer, chronic bronchitis, and diminished lung function. Nickel exposure can lead to severe pulmonary ailments, including haemorrhage, oedema, alterations in alveolar cell structure, pulmonary fibrosis degeneration, and damage to the bronchial epithelium.
Individuals exposed to nickel may also be susceptible to developing adult respiratory distress syndrome (ARDS).
While chromium is essential for metabolic processes in the human body, excessive exposure can pose health risks, including skin allergies and an increased likelihood of lung cancer at higher toxic concentrations.
Cadmium toxicity has been linked to various health issues, including kidney disorders, anaemia, emphysema, loss of smell, cardiovascular ailments, renal problems, and high blood pressure
Cobalt (Co) is a vital micro-nutrient essential for human health, primarily in vitamin B12, crucial in various physiological processes.
However, excessive cobalt intake can lead to poisoning, associated with conditions such as cardiomyopathy, lung diseases, and hearing loss.
Regulations against bromate use
Aware of the dangers, NAFDAC enforced a ban on use of potassium bromate in flour milling and baking in 2003.
Despite this regulation, many bakers continue to use significant amounts of potassium bromate in order to boost production and increase profits, the researchers lamented.
Bread samples in Ado-Ekiti
In a research published in the Journal of Trace Elements and Minerals Volume 8 (2024)100158, Messrs J.A. Olusola, A.O. Aturamu, K.F. Akeju, R.E. Ogunsakin, and O.O. Awotoye, showed that six of seven bread brands sampled in Ado-Ekiti had potassium bromate and impermissible levels of other trace metals
Titled: “Assessment of health risks from potassium bromate and trace metals in bread consumption in Ado Ekiti, Southwest, Nigeria,” the researchers were drawn from Ekiti State University, Obafemi Awolowo University and University of Pretoria, South Africa.
According to them, seven unsliced bread varieties commonly consumed in Ado Ekiti were randomly chosen from local bakeries.
These bread samples were analyzed in the laboratory, using the Bulk Scientific Atomic Absorption Spectrophotometer (model 210/211 VGP) to determine the levels of trace metals, including lead (Pb), manganese (Mn), nickel (Ni), chromium (Cr), zinc (Zn), cadmium (Cd), and cobalt (Co), as well as potassium bromate concentrations.
Results
The findings revealed that cobalt (Co) had the highest mean concentration (29.35±3.59 mg.kg?1), whereas lead (Pb) exhibited the lowest mean concentration (0.06±0.02 mg.kg?1). The sequence of trace metal levels was Co > Cd > Zn > Ni > Mn > Cr > Pb. All trace metal concentrations exceeded the standards set by FAO/WHO.
Potassium bromate content ranged from 0.01 mg.kg?1 to 0.06 mg.kg?1, surpassing the maximum permissible limits of 0.02 mg.kg?1 set by the Food and Drug Administration.
The concentrations of potassium bromate KBrO3 (mg/kg) detected in the bread samples were as follows: ABR1 0.01; ABR2 0.06; ABR3 0.05; ABR4 0.05; ABR5 0.03; ABR6 0.05; and ABR7 0.05.
Hazard ratio
Although the chronic hazard quotient among adults and children was low, the hazard ratio ranged from 11 to 9 among adults and 14 to 9 among children, suggesting the potential for carcinogenic effects with repeated consumption.
Based on the hazard ratios, the estimated chances of developing cancer from daily consumption of bread samples were approximately 14 in 1,000,000; 86 in 1,000,000; 71 in 1,000,000;and 40 in 1,000,000, respectively, for the adult population.
For the children population, the chances were about 20 in 1,000,000; 11 in 1,000,000; 90 in 1,000,000; and 56 in 1,000,000.
Trace elements in bread samples
The lead concentrations identified in the categorized bread samples varied between 0.03 and 0.1
0 mg.kg?1, with an average of 0.06 ± 0.02 mg.kg?1. These levels surpass the regulatory threshold of 0.02 mg.kg?1 for lead in food items
The Nickel levels in the categorized bread samples ranged from 4.50 to 5.05 mg.kg?1, averaging 4.62±0.24 mg.kg?1. These readings exceed the recommended limit of 1 mg.kg-1 for nickel in food.
Chromium concentrations ranged from 1.40 to 1.80 mg.kg?1, with an average of 1.67 ± 0.17 mg.kg?1, surpassing the World Health Organization’s sanctioned threshold of 0.05 mg.kg?1 for chromium in food.
The Zinc (Zn) content in the bread samples ranged from 5.60 to 11.40 mg.kg?1, with an average concentration of 9.01 ± 1.65 mg.kg?1, exceeding the acceptable limit of 1mg/kg for Zinc in food.
The concentrations of Cadmium in the examined bread samples ranged from 7.00 to 11.60 mg.kg?1, with an average of 9.71 ± 1.94 mg.kg?1. These concentrations exceeded the acceptable limit for Cadmium (Cd) in food, which is 0.03 mg.kg?1.
The levels of Cobalt (Co) found in the bread samples ranged from 26.40 to 36.15 mg.kg?1, with an average concentration of 29.35 ± 3.59 mg.kg?1, surpassing the permissible limits of 0.10 mg.kg?1.
Bread samples in Ile-Ife, Osun State
A similar study in the university town of Ile-Ife, Osun State, yielded same result in terms of other trace metals but had no bromate.
Titled: “Evaluation of potentially toxic elements and bromate levels in bread commonly consumed in Nigeria for human health risk assessment,” by Messrs Festus M Adebiyi, Odunayo T. Ore, and Friday J. Ojile, it was published in Journal of Trace Elements and Minerals Vol 8, June 2024, 100145.
The levels of potentially toxic elements, PTEs-cadmium, chromium, cobalt, copper, lead, manganese, nickel, and zinc, and potassium bromate were determined in the bread samples using Atomic Absorption Spectrophotometer and Ultraviolet Spectrophotometer respectively.
Results
The results of the study showed that copper had the highest mean concentration (39.20 ± 1.12 mg/kg) while lead had the lowest mean concentration (0.42 ± 0.02 mg/kg). The levels of the PTEs followed the order: Cu > Zn > Cr > Mn > Ni > Co > Cd > Pb. The concentrations of all the investigated elements exceeded the FAO/WHO legislations.
Potassium bromate was undetected in the samples. The target hazard quotients of Cr, Cu, and Cd were greater than 1, as opposed to the other elements which were less than 1.
The children were the more vulnerable population given that their total target hazard quotient (35.09) was higher than the adults (9.35) equivalent. Carcinogenic health risks (CR > 10?5) were associated with bread consumption.
Port Harcourt experience
A similar outcome was observed in Port Harcourt by Messrs FN Okwakpam, I Felagha, and BG Ibiama, in “analysis of Potassium Bromate Levels in Bread Brands Sold in Rumuolumeni and Mile 3 Areas of Port Harcourt, Nigeria” published in Asian Journal of Advanced Research and Reports 17(10): 208-212.”
The potassium bromate content of 16 selected bread samples mostly consumed in areas around two tertiary institutions in Rivers State was studied. The bread brands were randomly obtained from bakeries and food vendors around Rumuolumeni and Mile 3 area of Rivers State. Samples were qualitatively and quantitatively analyzed using the methods of AOAC, 2005. The qualitative analysis was determined by a color change from yellow to purple indicating the presence of Potassium bromate while quantitative analysis was done using a UV spectrophotometer.
Results for Rumuolumeni ranged from 0.02µg/g to 1.98µg/g while results from Mile 3 area ranged from 0.02µg/g to 1.51µg/g. The results showed that bread samples from all studied areas had bromate.
Lagos case
“Potassium Bromate content of bread samples in Lagos City”published by Nigerian Journal of Pharmaceutical and Applied Science Research, Vol 8, No.2 pages 33-36 (2020), determined levels of potassium bromate in 14 bread samples from Lagos city and suburbs, using spectrophotometric techniques.
The concentration of potassium bromate in these bread samples ranged between 0.05 ± 0.01 mg/kg and 1.99 ± 0.01 mg/kg. All the bread samples analysed had potassium bromate level above the maximum concentration allowed by the WHO, FAO and FDA, which is 0.02 mg/kg.
Yobe situation
In an extensive study in Yobe, Messrs Mohammed Samibu Dagari, Lani Jafiya, Mohammed Idris and Ahmed Akin Baffa of Federal University, Gashua, discovered high concentration of bromate in bread consumed in Gashua and Nguru communities.
Titled: “Determination of potassium bromate in bread samples from Gashua and Nguru communities of Yobe State, Nigeria” the research was published in International Journal of Science and Technology Research Archive 2022, 03 (01) 058-065.
According to the researchers, bread samples were collected from 14 bakeries in Nguru and Bade local government areas directly from the bakeries in the selected areas.
Studies were conducted in three months (October, December and March).
“The results of potassium bromate in bread samples obtained in this study were 12.16 ?g/g and 0.0001?g/g for highest and the lowest level of KBrO3 found in bread samples consumed in Nguru and Gashua town.
”The potassium bromate levels in the bread samples were determined, using a spectrophotometer at 620 nm. The concentration was calculated from the linear regression curve obtained from the standard solutions of potassium bromate.
“The overall results of the studies for the three months showed that potassium bromate was detected in all the months and was highest among samples collected in Gashua having 0.75±1.76 mg/g and Nguru 0.66 ±1.98 mg/g,” they said.
Cancer in Nigeria
WHO cites cancer as the second leading global cause of death, contributing to 1 in 6 fatalities worldwide.
Approximately 70% of cancer-related deaths occur in low- and middle-income nations, including Nigeria, where the National Cancer Control Plan (2018-2022) indicates a staggering 72,000 annual cancer-related deaths and an estimated 120,000 new cases yearly.
The country’s cancer mortality ratio is alarmingly high, compared to other nations. For instance, while the US reports a 19% breast cancer fatality rate, Nigeria experiences a disconcerting 51% mortality rate.
In December 2023, the Director General of the National Institute for Cancer Research and Treatment, Prof Usman Aliyu, said over 120,000 new cancer cases were recorded yearly in Nigeria.
Aliyu said in 2020, an estimated 78,000 Nigerians died as a result of cancer-related complications, and out of this number, 44,699 were females, while 34,200 were males.
Although clinical factors such as smoking, hypertension, and diabetes are frequently linked to cancer, it is crucial to recognize the toxicological impact of chemical pollutants on human health, as highlighted in the various studies.
Stop using saccharine, bromate in bread production, NAFDAC warns bakeries
Speaking on the issue, NAFDAC warned bakeries across the country against using saccharin and bromate in bread production, saying “we have closed down a few bakeries because they are using bromate during bread production.”
The Director-General of the agency, Mojisola Adeyeye, gave the warning while featuring on the News Agency of Nigeria, NAN, Forum.
She said bakeries caught in the act would face the full consequences.
“This is where our post-marketing surveillance comes in. We go out routinely to look for certain products; sometimes it may be due to complaints through our reform office.
”We have closed down a few bakeries because they are using bromate during bread production.
“If we find out, or someone suspects or tasted the bread and it has bromate, we will shut the bakery down.”
No cause for panic — Obiazikwor
In a chat with Vanguard, NAFDAC’s Deputy Director of Public Affairs, Mrs Christiana Obiazikwor, said there was no cause for panic because most bakeries no longer use bromate on account of the actions of the agency.
Her words: “We are paying premium attention to bakeries and water factories. We routinely go out on a daily basis to monitor bakeries. Most of them no longer use bromate these days.
”We close down premises that are not hygienic and they remain closed until things are put in order. At a time, it was like we were waging war against bakeries and pure water factories. We have a well-equipped laboratory.
”We test bread regularly, and we have not seen any product that warrants raising an alarm. There is no cause for panic. If you suspect any bakery, come and report to us for necessary action. NAFDAC is not sleeping.”
Our loaves are bromate-free — Professional bakers
Insisting that its members don’t use bromate or saccharine, National Publicity Secretary of Professional Bakers Association of Nigeria, PBAN, Mr Emmanuel Onuoha, urged NAFDAC to sanitize the baking industry by going after quacks.
He told Vanguard: “I am speaking for PBAN. I can’t vouch for those who are not our members or the entire bread industry. We have a clear procedure to rein in our members. We don’t use bromate or saccharine. We are not into those shenanigans.
“The hoopla is misplaced. We are open to scrutiny. NAFDAC should not just warn bakeries, it should carry out covert operations, catch the people and shut down their bakeries.
“Bread making is an art. Come to PBAN and see how we run business professionally. We follow regulations and international best practices. We have been begging NAFDAC to get all bakers to join PBAN for effective monitoring.”
Why we can’t do without bread — Citizens
In spite of the health claims, many bread lovers said they can’t leave the product.
Mr Friday Odiase, said he loves bread because of its “complementarity” with other foods, availability and cost.
“In these days of hardship, with N500 to N600, you can have a meal of bread and beans. You can also eat bread with various things such as butter, akara, tea, moi-moi, soft drink, zobo, kunu, groundnut, pap, egg, stew, jam, fish, pear, banana, etc. The combinations are endless. You can even chew it as snacks with water,” he said.
The researchers in the Port Harcourt study, said in Nigeria, “bread is an important food item because it is readily available and at a very low price. This makes it possible for all income earners to afford it. It is extensively consumed in homes, restaurants, and hotels
“The ever-growing popularity of bread may be associated with its convenience, high acceptability, high energy content, and low level of blood cholesterol associated with its consumption.
I’m addicted to bread
Mr Ebuka Ihenacho, whose favourite meal is bread and tea, said: “Apart the fact that bread is rich in carbohydrate, fibre and some vitamins, I love and enjoy bread because first, as someone that likes an early breakfast, it has always been a hassle preparing breakfast or heating up what was prepared the previous day in the morning.
“With bread, it’s just boiling water for tea which takes all but a few minutes, and breakfast is served. So in some sense, it’s like fast food for me, one can be done with breakfast as quickly as possible and set out to complete other daily activities.
“Let’s face it, bread is delicious, especially when garnished with jam or peanut butter. I eat bread everyday and I can even venture to say that I’m addicted.”
“As someone that suffers from heartburn, triggered by spicy and oily foods, bread has become sort of a comfort food as it does not trigger heartburn but to some extent, soothes it.”
