A CSE POLICY BRIEF /IODATE IN BREAD AND BAKERY PRODUCTS CSE study results and recommendations

INTRODUCTION Use of chemical food additives is a common practice in packaged and processed foods.

Not all of them are safe. One such additive is potassium bromate (KBrO3) which, until over two decades ago, was routinely used in most parts of the world to treat for bread and

bakery products. KBrO3 helped give the product a high rise and uniform finish. Its use as a flour treatment agent was allowed based on the assumption that no residues of bromate would be found in the final product.

But following studies demonstrating detectable residues and linking bromate to cancer, global scientific expert committees – during the 1980s and early 1990s – first suggested reducing the allowed limit of use; subsequently, it was recommended that potassium bromate should not be used as a flour treatment agent. Countries across the world started to ban it – but India did not. Use of potassium bromate continues to be allowed to treat flour in our country.

In the light of this, Centre for Science and Environment (CSE) decided to check for levels of potassium bromate in breads and bakery products produced in India. Tests conducted by CSE’s Pollution Monitoring Laboratory (PML) found residues of potassium bromate/ iodate in over 84 per cent of bread and bakery samples sourced from Delhi. CSE also got few samples tested by an external third-party laboratory, which confirmed the presence of bromate residues.

CSE’s consultations and discussions with industry and scientific experts indicate that potassium bromate is widely used by this sector as it gives high quality results and is permitted by the law. With bread and bakery products being one of the most widely consumed food articles, it is important to prevent the population from being exposed to this cancer-causing chemical. It is time the Food Safety and Standards Authority of India (FSSAI) took cognizance of why and how this chemical is regulated in the rest of the world, and bans its use in India. The use of as a flour treatment agent should also be banned. It is not allowed to be used in several countries on account of possible higher intake of iodine.

Centre for Science and Environment 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: +91-11-29955879 E-mail: [email protected], [email protected] Website: www.cseindia.org 100 (4/4) 75 (3/4) 75 (6/8) 80 (4/5) 66.6 (2/3) 100 (3/3) 100 (3/3) 75 (3/4) 100 (4/4) % samples % samples with potassium bromate/iodate 17.32 17.12 15.01 11.52 4.67 2.58 1.52 Not detected 8.16 8.03 5.75 5.48 1.65 1.15 Not detected Not detected 4.20 2.37 1.99 1.66 Not detected 22.54 20.09 Not detected 21.70 15.01 14.89 20.58 19.81 16.74 6.23 1.36 1.23 Not detected 6.63 2.30 1.23 1.18 Concentration Concentration (ppm) Harvest Gold White Bread − Premium Quality Harvest Gold White Bread Slice Bread Britannia Daily Fresh Healthy White Bread − A Classic Perfect Premium Quality Bake Slice (White Bread) Le Marché Jumbo Bread Bread Le Marché Whole Meal Wheat Bread Britannia 100% Whole English Oven Atta Bread Defence Bakery Whole Wheat Bread Perfect Premium Quality Brown Bread Harvest Gold’s Hearty Brown − Stone Ground Wheat Brown Bread Le Marché Brown Bread Britannia Daily Fresh Healthy Slice Brown Bread Le Marché Jumbo Bread Slice (Brown Bread) English Oven Brown Bread Defence Bakery Jumbo slices Brown Defence Bakery Brown Bread Le Marché Multi Granex Loaf English Oven Multigrain bread Harvest Gold Multi Grain Gourmet Bread Britannia Multi Grain Bread Defence Bakery Multigrain Harvest Gold Sandwich Bread − Premium Large Size Perfect Sandwich Bread − A Classic Bake English Oven Sandwich Bread Perfect Premium Quality Pav − A Classic Bake Britannia Super Tasty Pav Harvest Gold Bombay Pav − Premium Quality Harvest Gold Sweet Bun − Premium Quality Bake Classic A − Buns Fruit Quality Premium Perfect Britannia Fruit Fun Bun KFC Aloo Burger Subway Subz Burger McDonald’s McAloo Tikki Burger Nirula’s Chatpata Aloo Burger Nirula’s Cheese Tomato Onion Pizza Pizza Hut Margherita Pizza Slice of Italy Margherita Classic Pizza Domino’s Margherita Pizza Brands with potassium bromate/iodate Brands with White bread Whole wheat/ Atta bread Brown bread Multigrain bread Sandwich bread Pav Bun Ready-to-eat burger bread Ready-to-eat pizza bread Sample type PML test results − potassium bromate/iodate in bread and bakery and bakery in bread bromate/iodate results − potassium PML test Table 1: products Note: ppm = parts per million; UV-visible spectrophotometer cannot differentiate between potassium bromate and potassium iodate. Note: ppm = parts per million; UV-visible spectrophotometer cannot differentiate between potassium bromate

POLICY BRIEF 2016 22 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium POLICY BRIEF 2016 33

2 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium

1 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: +91-11-29955879 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: E-mail: [email protected], [email protected] Website: www.cseindia.org Centre for Science and Environment Absence of potassium bromate/iodate in breads of Bakery in breads confirmed of Defence potassium bromate/iodate Absence ofthe results the PML. not Gold does Harvest labels its use of Bread potassium bromate, Perfect While to not limited is that the use of suggests it – which mention potassium bromate those who label it. to or bread-maker one Out of the four samples sent, presence of potassium bromate was confirmed in was confirmed of potassium bromate presence ofOut samples sent, the four 2 ). (see Table Bread Gold and Perfect Harvest brands i.e. two Products of all seven popular fast food outlets selling pizza and burger were of were foodfast sellingoutlets popular burger and pizza Products all seven than those lower at levels – but with bromate/iodate potassium positive found and bun. pav in bread, found The highest level of potassium bromate/iodate was present in sandwich bread. bread. in sandwich was present The highest of level potassium bromate/iodate were levels the average Even bread. and white bun pav, by This was followed high these products. in with found highBritannia Gold and were Harvest Bread, ofProducts Perfect had bread Gold sandwich Harvest of levels potassium bromate/iodate. average highest concentration. All samples of white bread, pav, bun and ready-to-eat pizza bread were found to to found were pizza bread and ready-to-eat bun pav, All samples of bread, white (19/24) samples of 79 per cent bread Over bromate/iodate. potassium contain also positive. were breads samples of burger per 75 and about cent ready-to-eat Over 84 per cent (32/38) samples tested were found having residues of residues having found potassium were (32/38) samples tested 84 per cent Over All the range in tested of (parts 1.15–22.54 ppm bromate/iodate per million). with of found residues were categories potassium bromate/iodate product 1). (see Table

n n n RESULTS OF EXTERNAL THIRD-PARTY LAB TESTS third-party external reputed a to samples few sent CSE 2015, September In residues. of or absence bromate presence laboratoryfor application confirm to different on produced batches, of different but These samples were same products The third-party laboratory the PML. conducted earlier by tested those than dates a prescribed technique with chromatograph conductivity using detector, tests bromate/ potassium these samples for The PML also tested bromate. testing for iodate. n n n n PML TEST RESULTS n WHAT THE PML TESTED WHAT and retail shops, bakeries samples from of 38 bread and bakery collected a total The PML included popular varieties of Delhi in May-June 2015. The samples fast food outlets in pav, bread, sandwich bread, multigrain bread, brown bread, whole wheat/atta bread, white on conducted were The tests bread. pizza ready-to-eat and bread burger ready-to-eat bun, which can detect the presence of using a published method UV-visible spectrophotometer of them oxidize the dye producing and potassium iodate, as both both potassium bromate the same color. Potassium iodate labelled No No No No No No Concentration of equivalent potassium bromate in confirmation test (ppm) 8.7 6.8 Potassium bromate labelled Yes No No No No No Concentration of bromate in confirmation test (ppm) 6.7 5.2 Potassium bromate in confirmation test Yes Yes No No Label on packet Improvers (1100, 924a) None Flour treatment agent (510) Bread Improver Improvers (510, 923, 1100) None PML result − potassium bromate/iodate levels (ppm) 17.52 15.57 Not detected 14.29 see Table 4). (see Table

Positive samples out of tested samples 5/5 6/6 6/6 5/5 3/4 0/4 Brand Perfect Bread Harvest Gold Britannia Le Marche English Oven Defence Bakery Acknowledging that the exposure to potassium bromate may occur due to its its to due occur may potassium bromate to that the exposure Acknowledging Two brands – Harvest Gold and Defence Bakery – do not even label the class label the class Bakery not even – do Gold and Defence brands – Harvest Two Food Safety by the and Standards required as agent) title (flour treatment title labelled class the Further, 2011. Labelling)and Regulations, (Packaging 3). (see Table brands is inconsistent across Only one brand – Perfect Bread – labels potassium bromate. This directly This directly – labels potassium bromate. Bread brand one – Perfect Only No industry bread the and it in ofuse suggests general. in bromate potassium labels potassium iodate. tested those among maker The results of the external lab also point towards possible use of of potassium The results towards lab also point the external is also a , iodate Potassium industry. the bread-making by iodate be salt used the bread-making. in to seems its main source but

Sample Harvest Gold Sandwich Bread Harvest Gold Sandwich − Premium Large Size Pav Perfect Premium Quality − A Classic Bake Defence Bakery Brown Bread Britannia Daily Fresh Healthy Slice Bread 1 2 3 4 5 6 n WHY IS POTASSIUM BROMATE BANNED ACROSS THE WORLD? WHY IS POTASSIUM BROMATE BANNED ACROSS THE banned as a the use of potassium bromate have world the countries across Many expert its Health Organization scientific World (WHO), The agent. flour treatment not using it due recommended organisations have and associated committees of and relation product end in the potassium of residues detectable bromate to with cancer bromate Note: 924a (or E924) = Potassium bromate, 1100 = Amylases, 510 = Ammonium chloride, 923 = Ammonium persulphate, 917 = = 917 persulphate, = Ammonium 923 chloride, Ammonium 510 = Amylases, 1100 = bromate, = Potassium (or E924) 924a Note: Potassium iodate. Based on test results of May-June 2015 Table 3: Labelling of potassium bromate/iodate n While there were no labels on the samples of bread for ready-to-eat pizza and ready- no labels the samples of on ready-to-eat for were bread there While of samples packaged the labels other on checked various brands were burgers, to-eat This was what lab found: the the PML. by n Note: Variation in these results of PML and those of May-June 2015 is possibly due to different batches of samples. Note: Variation in these results of PML and those of POTASSIUM BROMATE AND LABELLING PRACTICES FOR POTASSIUM IODATE Results of the external third-party lab tests Table 2: Results of the n

POLICY BRIEF 2016 4 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium POLICY BRIEF 2016 5

5

3

7

6 Clearly, the understanding that allowed its use was that allowed the understanding Clearly, 4 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium Banned (1993) Status Banned (2001) Banned (2001) Banned (2002) Banned (2002) Banned (2005) Banned Banned Not banned Banned (1990) Banned (1990) Banned (1994) 8 18 17 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: +91-11-29955879 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: E-mail: [email protected], [email protected] Website: www.cseindia.org Centre for Science and Environment 15 12 16

11 10 13 14 In 2012, the Codex Alimentarius, an international food safety reference agency agency food safety an international reference Alimentarius, the Codex 2012, In formally withdrew specificationsof potassium FAO, and WHO the run by view. in line with the JECFA bromate Later in 1992, JECFA concluded that “use of potassium bromate as a flour of“use potassium bromate that concluded JECFA in 1992, Later limit was The previous acceptable was not appropriate”. agent treatment Based on present. were alternatives that aware was withdrawncommittee the as and in vitro mutagenicity in vivo and studies toxicity/carcinogenicity long-term The ’. ‘genotoxic a considered was bromate potassium studies, methods have “Experiments sensitive using new that commented committee regarded were at what flour-treatment when it is used for that, also demonstrated viewin 1995, In bread.” in neverthelessis present bromate levels, acceptable as considered JECFA detectingtechniques, residue new and data ofresidual more of 1992 applies. that its conclusion The Joint Expert Committee on Food Additives (JECFA), administered by by administered (JECFA), Additives Food on Expert Committee The Joint startedevaluating Organization (FAO), Agriculture and WHO and Food the committee the In 1983, in 1964. agent as a flour treatment potassium bromate negligible are the use limit of that there provided temporarily accepted 75 ppm product. in the end residues use as a , the International Agency for Research on Cancer Cancer on Research for Agency International the doughas a use conditioner, in 1999 as bromate potassium classified WHO, with associated the (IARC), in agency humans.The to causing) (cancer carcinogenic possibly i.e. 2B, Class is sufficient evidence its earlier evaluation of that there stated 1986 had already found was It in experimentalof animals of carcinogenicity bromate. potassium follicular thyroid and carcinomas), (adenomas tumors tubular cause renal to in laboratory and peritoneal mesotheliomas tumors animals. that all bromate gets converted into bromide during baking process. In 1989, 1989, In during baking process. bromide into gets converted that all bromate principle, a general “as that its earlier recommendation endorsed the committee of residues As bromate in food as consumed”. should not be present bromate ppm. 60 the use limit to further reduced the committee still detected, were 9 Canada European Union Country Brazil Peru Columbia China Australia New Zealand United States UK Nigeria Sri Lanka Note: The list of countries is not exhaustive Table 4: Regulatory status of potassium bromate as a flour treatment agent n n n

: 20 25 Potassium iodate is iodate Potassium 19

Potassium iodate as an approved food additive Potassium iodate as an approved food additive No No No No 24 23 Monitoring maximum level of use in bread may require onsite inspection be to onsite require of level maximum may use in bread Monitoring On ascertain the quantity to able of be difficult. would which added chemical of cannot residues presence of in the absence limit, a set residue hand, the other when of assumption in the no residues Therefore, overuse. establish be used to appropriate it was quite be countries, failing in other to was found product end use. prohibit completely to Maximum level of is set at 50 level in bread iodate and/or use ofMaximum bromate potassium ppm. of level bakeryfor in flour is setppm. use of at 20 Maximum bromate potassium in maida (refined is set use limit of at 20 ppm Maximum bromate potassium ifwheat bakery. for used flour), 21 22 UK Country New Zealand EU Australia not recommended to be used as a flour treatment agent in several parts several in be agent used as a flour of to treatment world the not recommended list of countries. in these food additives in the approved is not found It 5). (see Table that mentions of opinion in its scientific 2014, Agency Safety Food The European and hypo- and hyper-thyroid disorders, thyroid various can lead to mechanisms iodine intake. can bestatus observed of in cases excessive and both insufficient While both chemicals are allowed, there are certain noteworthy issues in the existing in the existing issues certain noteworthy are there allowed, are both chemicals While regulation: n n n n INDIA ALLOWS USE OF POTASSIUM BROMATE AND POTASSIUM POTASSIUM INDIA ALLOWS USE OF POTASSIUM BROMATE AND IODATE per the Food As potassium iodate. and the use of allows India potassium bromate 2011 Regulations, Additives) and Standards Product Safety (Food and Standards Note: The list of countries is not exhaustive Regulatory status of potassium iodate as a iodate as a Table 5: Regulatory status of potassium flour treatment agent In 1965, the JECFA recommended that potassium iodate should not be used as iodate potassium that recommended the JECFA 1965, In to the possibilitydue of agent a flour treatment of higher a intake iodine as the “the that considered The committee of a good source it. is considered chemical of substance a flour, as such ofuse of the treatment for a staple, a food additive as iodine is highly and significance potency undesirable”. physiological such having usually the than times ten of or intake daily a in iodine five is that result may use Its that is iodate through different is much This intake (100-200 µg). recommended less. is consumed salt which iodize to level added at 10 ppm WHY IS POTASSIUM IODATE NOT RECOMMENDED FOR TREATING FOR TREATING RECOMMENDED IODATE NOT POTASSIUM WHY IS FLOUR? Referring to relevant studies, it mentions that chronic excessive iodine intakes may may iodine intakes excessive that chronic it mentions studies, relevant to Referring hypothyroidism overt to disorders of thyroid the development sub-clinical accelerate and increase of thyroiditis the incidence autoimmune increase hyperthyroidism, or the risk of cancer. thyroid

POLICY BRIEF 2016 6 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium POLICY BRIEF 2016 7 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: +91-11-29955879 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: E-mail: [email protected], [email protected] Website: www.cseindia.org Centre for Science and Environment As potassium bromate is allowed in flour for bakery and/or maida for bakery, bakery, bakeryfor for maida in flour and/or is allowed bromate potassium As the PML. by not tested bakery in other of products beresidues present it could There is limited clarity on clubbing potassium bromate and/or iodate, as one of one as iodate, and/or bromate potassium claritylimited is clubbing on There with is individually and addressed cancer is linked bromate) (potassium the two a leaves anyways the two Clubbing bakery. for in flour example for otherwise, bromate. use potassium to makers bread rangebig for It is clear that potassium bromate is widely used and the main reason for preferring preferring for is widely usedreason and the main that potassium bromate is clear It agent is an oxidizing It is the quality of it provides. alternatives other results it over higher to risingleads to uniformfinish and typically which dough strength, increases during stage baking. acting and can be used at any agent is a slow It products. baked it is a but experts, by alternative a healthy acid is considered ascorbic comparison, In oxidase Glucose results. comparable not lead to and does agent fast acting oxidizing the by perform similar functions known to and was approved alternative is another and flour treatment improvers other several are There 2015. FSSAI in November and chloride ammonium persulphate, as ammonium such law by approved agents amylases. at is growing which business and high low-margin volume is a low-value, Bread of with turnover in 2015. Rs 33 billion an estimated per annum, about 9 per cent is insignificant Economics of (see Box: the cost alternative safer adopting However, of alternatives). WHY DOES INDUSTRY PREFER POTASSIUM BROMATE? WHY DOES INDUSTRY PREFER As per the current Food Safety and Standards (Packaging and Labelling) Regulation, Labelling) and Regulation, Safety (Packaging Food per and Standards the current As to relevantbe class title is the agent’ ‘flour treatment foods pre-packaged for 2011, labelled withfor the numeric together specific identifications or international name labelling bakery, for flour on to reference With this purpose. used for food additives they Instead, of used. disclosure the chemical(s) require not do laws the existing to agents, “wheat flour with improver/bleaching treated mentioning require merely of gap another in knowing about the presence This leaves only”. bakers be used by agents/improvers flour other or treatment potassium iodate or potassium bromate ofat the level bakers. variants. bread few for Standards of (BIS) provides Standards Bureau Indian and bread use in white for is allowed iodate potassium and/or bromate Potassium is bromate potassium bread and milk bread protein-fortified For wheat bread. meal levels. 50 ppm be can used at up to potassium bromate Effectively allowed. n n Response No response so far No response so far; labelled – potassium bromate No response so far mix Not aware about flour treatment agent in improver iodate Denied use of potassium bromate or potassium No response so far iodate Denied use of potassium bromate or potassium No response so far iodate Denied use of potassium bromate or potassium Denied use of potassium bromate or potassium iodate Denied use of potassium bromate or potassium iodate Denied use of potassium bromate or potassium iodate The FSSAI should prohibit use of and The FSSAI should prohibit making bread in potassium bromate bakery with products cancer, cause can it that Considering effect. immediate there ofalternatives, is bannedhealthy most parts in and presence of world, the residues specifically when be should allowed, this chemical why is no reason this means that potassium Effectively, in end-product. be present to found are in improver and not allowed be added directly to should not be allowed bromate also would prohibition complete A partand as mix of bakery. for flour maida or Harvest Gold Industries Pvt. Ltd. LR Foods Pvt. Ltd. (makers of Perfect Bread) English Mrs Bector’s Food Specialties Ltd. (makers of Oven Bread) Le Marche Britannia Industries Ltd. Nirula’s Corner House Pvt. Ltd. Pizza Hut (part of Yum chain of restaurants) Jubilant FoodWorks Ltd (for Domino’s) of Italy) Green House & Hestsoft Foods Pvt. Ltd. (for Slice Hardcastle Restaurants Pvt. Ltd. (for McDonald’s) Subway Systems India Pvt. Ltd. KFC (part of Yum chain of restaurants) Company Economics of alternatives of alternatives Economics for 6,500 Rs and acid ascorbic for 450 Rs bromate, potassium for 330 Rs of price kg per approximate an At less than one-sixth of using ascorbic acid cost of solely using potassium bromate is glucose oxidase, the costs are calculated as per 50 ppm and of using glucose oxidase alone. These and less than one-eighth and ascorbic acid as per the law and at level of use for potassium bromate 200 ppm, i.e. the maximum in absolute terms, an increase However, as an average recommended dose. 20 ppm of glucose oxidase in cost to use these alternatives bread, it is less than 1.5 paisa for is insignificant. For a 400 gm loaf of for glucose oxidase. ascorbic acid and 2 paisa n CSE RECOMMENDS are and its residues is used in making bread bromate that potassium is clear It levels no safe are that there well be understood could It in the end-product. present entrylimit to food of order human In into chemical this ofbromate. potassium our suggestions: these are supply, Note: Companies were approached through email and/or hard copy letters addressed to company head and/or senior representatives Note: Companies were approached through email and/or hard copy letters addressed to company head and/or from the concerned departments. Follow up mails, telephonic calls were also made in most cases. Response by companies whose products were found to contain products were found to contain Table 6: Response by companies whose the PML potassium bromate/iodate by ONLY A FEW COMPANIES DENIED USE OF POTASSIUM BROMATE/ POTASSIUM OF USE DENIED COMPANIES A FEW ONLY IODATE potassium for positive whose samples were 12 companies CSE approached When if iodate, potassium and/or confirm to theybromate use potassium bromate/iodate, use six of Only categorically deny to came forward them was limited. the response big its use by suggesting labels bromate potassium Bread Perfect of these additives. 6). (see Table makers bread

POLICY BRIEF 2016 8 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium POLICY BRIEF 2016 9 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium This would add another layer of knowingly those who on may check layer add another This would 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: +91-11-29955879 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: E-mail: [email protected], [email protected] Website: www.cseindia.org Centre for Science and Environment This should ensure that both This ensure should standards. relevantBIS should amend available as improver/flour not allowed are and potassium iodate potassium bromate and bakery products. in bread agents treatment The FSSAI should set and ensure appropriate labelling appropriate flour for treatment setThe FSSAI should ensure and for and flour improvers bakery products, breads, in pre-packaged agents bakery. take care of presence of this chemical in ready to eat burger bread and ready to to ready and bread eat burger of to ofcare ready in this chemical presence take otherwise which proprietary bread eat pizza are foods labelled and not well and bakery other products. use in several not find then also would It regulated. The FSSAI iodate. potassium or using potassium bromate unknowinglyor are of potassium use and presence inspections for and test should also conduct necessary flouting action take and currently againstthose who are bromate it. labelling not mentioning norms by n the use of potassium should iodate as a flour breads in treatment agent Also, in agent as a flour treatment recommended is not the FSSAI. It by not be allowed of possible higher countries to intake due several affect iodine can potentially which the functioning of thyroid. n http://apps.fas.usda.gov/gainfiles/200501/146118439.pdf, as viewed in May 2016. May as in viewed http://apps.fas.usda.gov/gainfiles/200501/146118439.pdf, http://www.foodstandards.gov. Zealand’, New Australia Standards Food - alphabetical list, additives ‘Food 2016. as viewed in May au/consumer/additives/additiveoverview/Pages/default.aspx, ‘Colombia Product Brief Bakery and Pastry Pre-Mixes Study 2004, GAIN Report Number: CO4017’, Number: GAIN Report 2004, Study Brief Product Bakery Pre-Mixes and Pastry ‘Colombia ‘Food and Agricultural Import Regulations and Standards Report 2011, Peru’, http://apps.fas.usda.gov/ Peru’, 2011, Report and Standards Agricultural Import Regulations and ‘Food 2016. May as in viewed gainfiles/200501/146118439.pdf, ‘Presidency of the Republic Civil House Subchefia for Legal Affairs. LAW N the 10,273, of 5 September N the 10,273, LAW Affairs. Legal for Subchefia House of Civil the Republic ‘Presidency 2016. as viewed in May Brazil’,http://www.planalto.gov.br/ccivil_03/Leis/LEIS_2001/L10273.htm, 2001, ‘Screening Assessment for the Challenge Bromic acid, potassium salt (Potassium bromate)’, salt (Potassium potassium acid, Bromic the Challenge for Assessment ‘Screening Canada, Health Canada, Environment Abstracts Service 7758-01-2, RegistryChemical Number as viewed in May http://www.ec.gc.ca/ese-ees/default.asp?lang=En&n=47CCC26F-1 2010, September 2016. of Food (Prohibition Sri Lanka: legal office. database of Legislative FAO ‘FAOLEX- 2000’,http://faolex.fao.org/cgi-bin/faolex.exe?rec_ in Flour) Regulations, Bromate Potassium as id=134182&database=faolex&search_type=link&table=result&lang=eng&format_name=@ERALL 2016. viewed in May Oloyede, O.B., Sunmonu, T.O., 2009, ‘Potassium bromate content of samples in selected content bread bromate ‘Potassium 2009, T.O., Sunmonu, O.B., Oloyede, Toxicol., Chem. Food enzymes some and its effect on of Central Nigeria kidney’, and Ilorin, rat liver http://unilorin.edu.ng/publications/oloyedeob/Sunmonu%20and%20 doi:10.1016/j.fct.2009.05.026, Oloyede%20FCT%20on%20bromate.pdf http://www.legislation.gov.uk/uksi/1990/399/made, as viewed in May 2016. as viewed in May http://www.legislation.gov.uk/uksi/1990/399/made, CSE Study: Potassium Bromate or Potassium Iodate in Bread and Bakery Products (PML/PR-49/2015). and Bakery Products in Bread Iodate Potassium or Bromate CSE Study: Potassium (PML/PR-49/2015). and Bakery Products in Bread Iodate Potassium or Bromate CSE Study: Potassium Bromate Potassium & Evaluations- - Summaries (IARC) Cancer on Research for Agency ‘International and http://www.inchem.org/ http://www.inchem.org/documents/iarc/vol73/73-17.html, 2B)’, (Group 2016. as viewed in May documents/iarc/vol40/potassiumbromate.html http:// Evaluation’, Bromate Safety Chemical on (IPCS) INCHEM- Potassium Programme ‘International 2016. as viewed in May www.inchem.org/documents/jecfa/jecmono/v18je13.htm, http:// Evaluation’, Bromate Safety Chemical on INCHEM- Potassium (IPCS) Programme ‘International 2016. as viewed in May www.inchem.org/documents/jecfa/jecmono/v024je03.htm, WHO Expert Committee Forty- fourth report of 859, FAO/ Series, the Joint Report Technical ‘WHO http://apps.who.int/iris/bitstream/10665/37246/1/WHO_TRS_859. Geneva- 1995, Additives’, Food on WHO Expert Seventy-fourth report of FAO/ 966, the Joint Series, Report Technical ‘WHO pdf and http://apps.who.int/iris/bitstream/10665/44788/1/WHO_ 2011, Rome- Additives’, Food on Committee 2016. TRS_966_eng.pdf as viewed in May , Forty-fourth Session Additives Food on Committee Codex Programme Standards Food FAO/WHO ‘Joint as viewed ftp://ftp.fao.org/codex/meetings/ccfa/ccfa44/fa44_04e.pdf, 2012,’ 12-16 March China Hangzhou, 2016. in May of Reports the Scientific and Techniques, Food─Science Communities, of the European ‘Commission http://ec.europa.eu/food/fs/sc/scf/reports/scf_reports_26.pdf, Series,’ Sixth Twenty Foods, for Committee 2016. as viewed in May Kingdom, United 1990,’ Regulations as a Flour Improver) (Prohibition Bromate ‘The Potassium

16. 15. 14. 13. 11. 12. 10. REFERENCES 1. 2. 3. 4. 5. 6. 7. 8. 9.

POLICY BRIEF 2016 10 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium POLICY BRIEF 2016 11 Potassium Bromate/Iodate in Bread and Bakery Products: CSE study results and recommendations results and CSE study Products: Bread and Bakery in Bromate/Iodate Potassium 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: +91-11-29955879 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: E-mail: [email protected], [email protected] Website: www.cseindia.org Centre for Science and Environment Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. http://www. 2011. Regulations, Additives) and Food Standards Products Safety (Food Food and Standards fssai.gov.in/Portals/0/Pdf/Food_safety_and_standards_Food_product_standards_and_Food_Additives_ and Labelling)regulation_2011_English.pdf Regulations, Safety (Packaging and Food and Standards http://www.fssai.gov.in/Portals/0/Pdf/Food%20Safety%20and%20standards%20(Packaging%20 2011. and%20Labelling)%20regulation,%202011.pdf 2016. as viewed in May Food Additive list, http://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/ list, Additive Food 2016. as viewed in May Additives%20-%20alpha%20%28July%202014%29.pdf Food Additive list, http://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/ list, Additive Food 2016. as viewed in May Additives%20-%20alpha%20%28July%202014%29.pdf Food Additive database, European Commission, https://webgate.ec.europa.eu/sanco_foods/ Commission, European database, Additive Food 2016. as viewed in May main/?event=substances.search&substances.pagination=1 ‘The Bread and Flour Regulations 1995’, UK, http://www.legislation.gov.uk/uksi/1995/3202/schedule/3/ UK, 1995’, ‘The and Flour Regulations Bread 2016. as viewed in May made, ‘Scientific Opinion on Dietary Reference Values for iodine, EFSA Panel on Dietetic Products, Products, on Panel Dietetic EFSA iodine, for Values on Dietary Opinion Reference ‘Scientific EFSA Italy’, Parma, (EFSA), Authority Safety Food European Allergies (NDA)2,3 and Nutrition http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_ 2014;12(5):3660, Journal documents/3660.pdf 2016. as viewed in May ‘Ninth Report of the Joint FAO/ WHO Expert Committee on Food Additives, Rome 13-20 December, 13-20 December, Rome Additives, Food on WHO Expert Committee of FAO/ Report ‘Ninth the Joint WHO, and FAO by Published 1965’, 2016. as viewed in May http://apps.who.int/iris/bitstream/10665/39853/1/WHO_TRS_339.pdf, ‘Electronic Code of Code ‘Electronic Regulations’,http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/ Federal 2016. as viewed in May cfrsearch.cfm?fr=136.110 ‘Food additives - alphabetical list, Food Standards Australia New Zealand’, http://www.foodstandards.gov. Zealand’, New Australia Standards Food - alphabetical list, additives ‘Food 2016. as viewed in May au/consumer/additives/additiveoverview/Pages/default.aspx,

25. 24. 23. 22. 21. 20. 19. 18. 17 Contact : Ananya Tewari, Amit Khurana Centre for Science and Environment 41, Tughlakabad Institutional Area, New Delhi 110 062, India, Ph: +91-11-40616000 Fax: +91-11-29955879 E-mail: [email protected], [email protected], Website: www.cseindia.org