After potassium bromate, FSSAI seeks to ban potassium iodade from bread

Just when everyone was heaving a sigh of relief as FSSAI banned the cancer-causing chemical potassium bromate from being used in bread and other foods, CSE is now mulling to ban another chemical used in bread that has carcinogenic properties. The Centre for Science and Environment(CSE) has lauded FSSAI for removing potassium bromate from the list of permitted chemical food additives. However, they have now sought a ban on potassium iodate, another carcinogen that is used as a flour treatment agent in bread. [caption id=“attachment_2849564” align=“alignleft” width=“380”]  Representational image. Reuters[/caption] “We welcome FSSAI’s move to ban potassium bromate. Now that the industry has decided not to use both these chemicals in public interest, we urge FSSAI to also ban use of potassium iodate in bread-making,” said a senior CSE official. Both these chemicals are a common agent in Bread making. Owing to their harmful effects, they are banned in most parts of the world but were still being used in India. FSSAI, after the CSE study came up, had recommended a ban on the chemical with immediate effect. Following this, bread makers had reported a 10 percent decline in sales and consumption; some sluggishness was reported in the stock market as well. However, after the trade unions and associations from all parts of the country came forward and assured that the use of the chemical will be stopped from immediate effect, sales slowly picked up to normal. The FSSAI has also welcomed the prompt response from the industry and said that it will “remove all apprehensions from the public mind.” The chemical was used for whitening the flour and increasing pliability of the dough. What is wrong with the chemical? A research paper published in National Institute of Health claims that it has been proved that it can induce thyroid, cancers and tumours in humans. It is also harmful for the kidney and may cause body aches and abdominal pain. The CSE also had released a report on 23 May, claiming that potassium bromide and iodate are carcinogenic chemicals and are banned in most parts of the world. The report said, “International Agency for Research on Cancer (IARC) has found it as a possibly carcinogenic to humans…Potassium bromate has been banned from use in food products in the EU, Canada, Nigeria, Brazil, South Korea, Peru and some other countries. It was banned in Sri Lanka in 2001 and in China in 2005.” Why do they put it in my bread then? In order to make your bread soft and fluffy as you like, the dough must be aged in open air for long. This forms a bond between the molecules of the four, increasing its strength and pliability. It also ensures that the flour rises enough to get those thin walled bubbles that net across the surface of the bread. However, the LifeScience journal reports that the chemical is a powerful oxidising agent and it chemically ages the dough much faster than the natural air-drying process. It fastens the production process and raises the dough much higher than the natural process. Therefore it is the product responsible for the unnatural white and fluffy bread that we consume. Nonetheless, ideally the product should also get converted into a harmless byproduct, potassium bromide, during the course of preparation. However, whenever the chemical laced dough is not baked for long enough or not at the right temperature, its residue will be left behind on the shelves and ultimately in our tummies. Therefore, taking cognizance of such reports, it has been banned in many countries but was allowed for use in India up till now. Meanwhile, the bread makers from across the country have also claimed that they have stopped using both the chemicals in breads. With the FSSAI showing a prompt response in case of Potassium Bromide, Potassium iodide laced breads will also soon be off our shelves. (With inputs from PTI)