Bread, a staple food cherished by many Nigerian households, has come under scrutiny following alarming revelations about harmful additives found in several brands.
Despite its reputation as a quick, affordable, and versatile meal option, bread consumption could be posing serious health risks due to unethical practices in the baking industry.
Researchers conducting tests in cities including Ado-Ekiti, Ile-Ife, Port Harcourt, Yobe, and Lagos discovered that many bread brands contain potassium bromate and dangerous levels of heavy metals such as arsenic, mercury, lead, chromium, manganese, nickel, cobalt, and zinc.
Health experts warn that prolonged consumption of these substances can lead to severe illnesses, including cancer and kidney failure.
Health Implications of Contaminated Bread
Potassium bromate, a chemical often used to improve dough strength and enhance bread volume, has been classified as a potential carcinogen by the International Agency for Research on Cancer (IARC).
Ingesting bread contaminated with this additive, especially in quantities exceeding permissible levels, exposes consumers to chronic health risks.
Heavy metals detected in some bread brands further exacerbate the danger. Trace amounts of these metals can accumulate in the body over time, potentially causing neurological disorders, organ damage, and other severe health conditions.
Calls for Regulatory Action
The National Agency for Food, Drug Administration and Control (NAFDAC) has faced mounting pressure to intensify its monitoring of bakeries nationwide.
Though NAFDAC banned the use of potassium bromate in flour milling and bread production in 2003, recent findings suggest that enforcement has been inadequate.
The World Health Organization (WHO) and other global regulatory bodies recommend a maximum daily intake of 0.02 mg/kg of potassium bromate in bread.
Alarmingly, tests in Nigeria revealed levels exceeding 0.05 mg/kg in multiple brands, indicating a blatant disregard for safety standards.
NAFDAC has issued warnings to bakeries, urging them to cease the use of potassium bromate and saccharine, another prohibited additive. “Bakeries found violating these regulations will be shut down,” the agency declared.
Bakers Respond
In response, the Professional Bakers Association of Nigeria (PBAN) has defended its members, insisting that registered bakers adhere to hygienic practices and produce safe, high-quality bread.
PBAN has called on NAFDAC to shift its focus from warnings to decisive action against unregistered and unregulated operators, whom they blame for the ongoing health hazards.
“We take pride in the quality of our bread,” a PBAN representative stated. “The issue lies with quack bakers who operate outside the regulatory framework.”
Public Outcry and Bread Addiction
Despite the risks, bread remains a daily essential for many Nigerians. Affordability, convenience, and versatility make it a go-to meal option, often consumed with spreads, nuts, or beverages.
Some consumers, aware of the potential dangers, still find it difficult to eliminate bread from their diets due to its accessibility and cultural significance.
Health experts and concerned citizens are now urging stronger regulatory enforcement and public awareness campaigns to prevent a looming health disaster.
Without swift action from NAFDAC and other authorities, millions of Nigerians may continue unwittingly consuming “poisonous” bread, with long-term consequences for public health.
As one expert succinctly put it: “Bread should nourish, not harm.”
