People are growing more curious and concerned about what goes into their food. Take potassium bromate, for example. It’s a common flour additive in the U.S., but much of the world has banned it over health concerns, especially after studies linked it to kidney damage when consumed in high amounts.
Florida’s Attorney General, James Uthmeier, is turning a spotlight on this ingredient. He recently announced subpoenas for big names like General Mills and Pillsbury, demanding records about their use of potassium bromate. His office wants to see their safety data, details on how much gets sold, especially to schools, and what they disclose to buyers. No one’s being sued right now, as it’s still an investigation, not a lawsuit.
What’s the deal with potassium bromate? Well, it’s not new. Bakers started using it back in 1916 to make flour whiter, fluffier, and give it a longer shelf life. But it’s come with a cost. Uthmeier described it straight: “It is a possible carcinogen.” And he’s worried it’s still ending up on our plates, and in school cafeterias, despite those bans overseas.
How dangerous is it, really?
According to the FDA, with the right baking temperatures and times, potassium bromate should turn into harmless potassium bromide (similar to table salt). But if baking doesn’t go just right, some bromate can stay in the finished product. The American Chemical Society points out that this is more common than you might think.
Animal studies aren’t reassuring. The International Agency for Research on Cancer published findings in 1999 that potassium bromate triggers tumors in lab animals, like rats, mice, and hamsters. While there wasn’t clear evidence it causes cancer in humans, people with high exposures have experienced kidney damage and hearing loss. That’s serious enough for the United Kingdom and Canada, who banned it in the 1990s.
In the U.S., things are finally changing. The American Bakers Association announced it would end use of potassium bromate by the end of 2026. “Our industry’s making progress,” said Eric Dell, the group’s president, “and we want to go beyond what’s required.” But as of now, plenty of products still contain it.
Uthmeier isn’t jumping to sue companies yet. For now, he’s collecting information, product lists, buyer details (especially schools), and all related safety research. His message is simple: “We want to protect our families, number one.”
State lawmakers are listening. Florida Representative Meg Weinburger says she’ll push for legislation to get potassium bromate off the market for good.
A Little Science
Potassium bromate strengthens dough and makes bread rise higher. But inside your body, it causes trouble if not fully baked away. Studies show it can break DNA strands, damage chromosomes, and trigger tumors in organs like the kidneys and thyroid. It also fuels oxidative stress by creating free radicals, damaging the delicate membranes of liver, intestinal, and other cells. In high doses, it can harm kidney function and even damage the structures in your inner ear responsible for hearing.
What’s especially striking is the patchwork of rules across the globe. While bread in Europe rarely triggers digestive complaints, often credited to bans on potassium bromate, for over a century, it’s been legal in the U.S. The FDA urged bakers to stop using it in 1991, but didn’t ban it outright, so state laws took over. California finally acted in 2023, with a full ban taking effect by 2027.
There’s a growing push to get potassium bromate out of America’s kitchens, school lunches, and store shelves. But for now, it’s still worth checking your ingredient lists, especially if you want to avoid this controversial additive.
Click here for information from the FDA.
