Recent research has highlighted a significant health concern in Nigeria: the use of potassium bromate in bread production, which poses serious cancer risks to consumers. Potassium bromate is a flour improver that strengthens dough and enhances bread volume. However, it is classified as a potential human carcinogen, meaning it can contribute to cancer development.
In response to these findings, the National Agency for Food and Drug Administration and Control (NAFDAC) has issued stern warnings to bakeries nationwide, urging them to cease the use of potassium bromate and other harmful additives like saccharine in bread production. NAFDAC’s Director-General, Prof. Mojisola Adeyeye, emphasized that bakeries found using such substances would face strict penalties.
Despite these warnings, some bakeries continue to use potassium bromate, primarily due to economic pressures and the rising costs of baking materials. The Association of Master Bakers and Caterers of Nigeria (AMBCON) has expressed concerns over the escalating prices of essential baking ingredients, which have led some producers to resort to cheaper, albeit dangerous, alternatives to maintain profit margins.
The health implications of consuming bromate-laced bread are severe. Long-term exposure to potassium bromate has been linked to various cancers, including those affecting the kidneys and thyroid. Additionally, it can cause other health issues such as kidney failure and nervous system disorders.
Consumers are advised to remain vigilant and patronize bakeries that adhere to safe production practices. NAFDAC continues to monitor the situation closely, conducting routine inspections and laboratory tests to ensure compliance with safety standards. The agency also encourages the public to report any suspicious activities or products to help safeguard public health.
In conclusion, while bread remains a staple in the Nigerian diet, it is crucial for both producers and consumers to prioritize health over cost. Eliminating the use of harmful additives like potassium bromate in bread production is a necessary step toward reducing cancer risks and ensuring the well-being of the population.
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