Science Journal

How Potassium Bromate Induce Cancer

My mother warned me not to eat any products from a certain bakery because they're using potassium bromate or bromate in short becayse my cousin's colleague gained throat cancer from frequently going to a prominent bakery store to have a snack. The doctor who examined her told her that the high amount of bromate mixed in the bread is the cause of her cancer. 

The said story gave me a question how potassium bromate form cancer. So I consulted Google about it and learned that bromate is an oxidizing agent that chemically "ages" flour much faster than the traditional process of exposing the milled flour to open air for weeks and slowly mixing it in a dough. They use potassium bromate because it is efficient and strengthens the network of molecular bridges, which is an oxygen that binds the bread dough itself more. As the bread rises, it becomes more fluffy, soft and unnaturally white.

However, in 1982 Japanese researchers exposed the dark side of potassium bromate. It is a 2B Carcinogenic, meaning it is a possible human carcinogen because tested lab animals such as mice developed cancers in thyroids, kidneys and other body parts. This compound disrupts the genetic material of the cells. As it enters into the body, it turns into oxides and radicals, which can damage DNA and form cancer.

Hence, many small and commercial bakeries voluntarily avoid using bromated flour but sadly, there are some fast food buns, flours and among other products that contain that carcinogenic compound.