Implications of Potassium bromate in our day- to- day usage of commercial products

The increased fear of the presence of chemicals in food has received much attention in recent years. This paper aims to examine the use of one such chemical in food. The use of potassium bromate in food items, especially bakery products, due to its effectiveness in enhancing gluten strength and improving dough texture, has been a subject of controversy for over a few decades. The health risks of potassium bromate are beyond doubt, with many studies having highlighted the concerns about the chemical's ability to induce tumors in rats, caused by the chemical's carcinogenic and mutagenic properties. Despite this, many countries have reported the presence of potassium bromate in their bakery items. This research work investigates the presence of potassium bromate in bakery products located in Chennai, India, by implementing qualitative and quantitative analyses. The results indicated the use of potassium bromate in a few commonly used brands with increased concentrations. Additionally, for a multifaceted approach, we integrated insights from zebrafish (Danio rerio) since they share a similarity of 70% genes with humans. The outcome demonstrated cellular damage to the embryos. The results of this study shed light to the presence of potassium bromate in bakery products in the perimeter of Chennai, India, DOI: 10.54646/SAPARS.2025.02 11 11 indicating that residents could be exposed to significant health risks associated with potassium bromate.