Potassium bromate is a flour improver that acts as a maturing agent. It acts principally in the late dough stage giving strength to the dough during the late proofing and early baking .Potassium bromate takes the form of white crystals or powder. Potassium bromate has been used as a dough conditional for the past 60 years. According to USDA, it improves dough processing properties.
In  Nigeria, the bromate use in bread making was banned in 1993
 However, some bread makers have continued to include potassium bromate in their bread.


In tests on lab animals, exposure to potassium bromate increased the incidence of both benign and malignant tumors in the thyroid and peritoneum – the membrane that lines the abdominal cavity. Later research confirmed and expanded these findings, concluding that ingesting potassium bromate resulted in significant increases in cancer of the animals’ kidneys, thyroid and other organs.

Potassium bromate also has the potential to disrupt the genetic material within cells.Upon entering the body, it can be transformed into molecules called oxides and radicals.These highly reactive molecules can damage DNA and may play a role in the development of cancer. Scientists have observed such damage in human liver and intestine cells, where exposure to potassium bromate resulted in breaks in DNA strands and chromosomal damage.

Researchers also saw significant damage to the cell membranes of lysosomes – the small intracellular bodies responsible for important cell functions such as cellular digestion – ironically, the process by which food is broken down into components useful to our cells. Models of the relationship between DNA damage and potassium bromate show a consistent low-dose linear response, which means that the amount of DNA damage observed is proportional to the amount of potassium bromate consume

So avoid any snacks that contains Potassium Bromate, make a wise choice when choosing your bread and always read the nutrition label on your bread label before you buy.

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