What foods are high in bromine? Natural Sources, Additives, and Health Considerations

October 17, 2025 •

4 min read

In July 2024, the U.S. Food and Drug Administration (FDA) finalized a ban on brominated vegetable oil (BVO), highlighting how certain food additives can be a significant source of bromine exposure. While bromine is a naturally occurring element found in trace amounts in many foods, dietary intake is primarily a concern due to man-made additives or environmental contamination.

Quick Summary

Natural sources of dietary bromine include seafood and seaweed, while artificial sources have historically included food additives like potassium bromate and BVO. Consumers can reduce their exposure by checking ingredient labels and choosing less processed options, particularly due to health concerns linked to high levels of exposure.

Key Points

Additives are the main concern: While bromine is in some natural foods, the primary dietary risks come from historical and current additives like potassium bromate and BVO.
Potassium bromate is a possible carcinogen: Used as a dough conditioner in flour, residual amounts can be harmful, though many countries have banned its use.
Brominated vegetable oil (BVO) is now banned in the U.S.: The FDA prohibited BVO in 2024 after studies linked it to potential adverse health effects.
Bromine can disrupt thyroid function: High levels of bromine exposure can interfere with iodine uptake by the thyroid gland.
Bromine enters the food chain via other paths: Environmental contaminants like brominated flame retardants can accumulate in fatty animal products (fish, poultry, dairy), and pesticide residues can remain on produce.
Natural sources include seafood and seaweed: Because of high bromide concentrations in seawater, fish, shellfish, and especially seaweed absorb naturally occurring bromine.
Check ingredient labels to minimize risk: The most effective way to avoid brominated food additives is to read labels for terms like "bromated flour" or "brominated vegetable oil".

What is Bromine and Why is it in Food?

Bromine is a naturally occurring element, a member of the halogen group along with chlorine and iodine. In its inorganic form as bromide, it is found in seawater and, consequently, in marine organisms. While a trace amount may be beneficial for certain biological functions, high levels of bromine intake, especially from artificial sources, are a food safety and health concern. High bromine intake can interfere with the body's iodine uptake, potentially disrupting thyroid function.

Dietary bromine can be categorized into three main sources: natural accumulation, intentional food additives, and environmental contamination.

Natural Food Sources of Bromine

Because of its presence in seawater, bromine is found naturally in higher concentrations in marine life and products harvested from the ocean.

Seafood: Fish and shellfish can accumulate bromide from the marine environment. Shellfish and some fish species may have higher levels compared to other marine animals.
Seaweed: Sea vegetables, such as kelp, absorb and bioaccumulate bromide ions from seawater, though they typically accumulate more iodine. Bromide levels in seaweed can vary significantly by species and harvest time.
Nuts: Some nuts contain naturally occurring trace amounts of bromine. Brazil nuts and almonds have been noted for their bromide content.
Grains: Grains like wheat and barley can contain small, naturally occurring amounts of bromide.
Vegetables: Some vegetables, such as red and yellow bell peppers, can also contain minor amounts.

Bromine from Food Additives

For decades, manufacturers have used bromine-containing compounds as food additives to achieve specific functional properties. However, due to health concerns, the use of these additives has been heavily regulated or banned in many countries.

Potassium Bromate (KBrO3)

This powerful oxidizing agent was widely used as a dough conditioner to strengthen bread dough and increase volume. The compound was intended to be fully converted to harmless bromide during baking. However, if too much was used or the bread was underbaked, residual potassium bromate, a possible carcinogen, could remain in the final product.

Status: Banned in the EU since 1990 and in Canada since 1994, and California recently passed a ban effective in 2027. The FDA still permits it in limited amounts, but urges bakers to use alternatives.
Foods to check: Processed commercial breads, hamburger buns, pastries, and some flours. Always check the ingredient list for "potassium bromate" or "bromated flour".

Brominated Vegetable Oil (BVO)

BVO was used as an emulsifier in citrus-flavored soft drinks and juices to prevent the flavorings from separating and floating to the top.

Status: The FDA officially revoked regulations allowing the use of BVO in July 2024, citing concerns over adverse health effects. Many major beverage companies had already voluntarily removed it. Previously banned in the EU since 2008 and Japan since 2010.
Foods to check: While the ban has been implemented, it's wise to check older stock or store-brand citrus-flavored sodas and beverages for "brominated vegetable oil" on the ingredient list.

Environmental Contaminants and Residues

Bromine can also enter the food supply through environmental exposure from pesticides and industrial chemicals.

Pesticide Residues: Pesticides containing methyl bromide have been used in agriculture, and residues can persist on some crops, such as fruits and vegetables, if not washed thoroughly.
Brominated Flame Retardants (BFRs): BFRs are used in various consumer products but can bioaccumulate in the food chain. Due to their fat-soluble nature, they can be found in fatty animal products.
- Foods to check: Fatty cuts of poultry, fish, eggs, and dairy products may contain higher concentrations of bioaccumulated BFRs.

How to Minimize Bromine Intake from Your Diet

Choose Unbromated Flour and Breads: Look for products specifically labeled "unbromated" or check the ingredients list for potassium bromate.
Read Beverage Labels: The FDA ban on BVO means it should no longer be in newly manufactured products, but check labels of citrus-flavored drinks for the now-banned ingredient. Alternatives like sucrose acetate isobutyrate (SAIB) or ester gum are used instead.
Wash Fresh Produce: To remove potential pesticide residues, thoroughly wash fruits and vegetables, especially if not organic.
Limit Processed Foods: Reducing overall intake of highly processed baked goods and sodas helps minimize exposure to various additives.

Comparison of Natural vs. Additive Bromine Sources


Feature	Natural Bromine Sources	Additive Bromine Sources	Environmental Contaminants
Primary Source	Seawater, minerals, marine life	Intentional food processing aids (dough conditioners, emulsifiers)	Pesticide residues, industrial chemicals (flame retardants)
Examples	Seafood, seaweed, nuts, some grains	Potassium bromate in flour, brominated vegetable oil (BVO) in beverages	Residues on produce, bioaccumulation in animal fats (poultry, dairy)
Health Impact	Generally safe at trace levels; trace mineral	Potential toxicity at high levels, possible carcinogen (KBrO3), neurological effects (BVO)	Potential long-term health risks depending on chemical and exposure level
Regulation	Not regulated as it's naturally occurring.	Historically permitted, but heavily regulated and banned in many regions due to safety concerns	Regulated based on pesticide residue limits and environmental protections

Conclusion

While bromine is a ubiquitous element found in trace amounts in many natural foods, the primary concerns regarding high dietary intake have historically revolved around specific food additives like potassium bromate and brominated vegetable oil (BVO). The recent FDA ban on BVO, along with existing restrictions and bans on bromated flour in many parts of the world, signifies a shift toward reducing exposure from these man-made sources. Consumers can effectively minimize their intake by scrutinizing ingredient labels, opting for unbromated flour, and moderating their consumption of highly processed baked goods and citrus-flavored soft drinks.

For most people, the bromine from natural sources like seafood is not a major concern. Instead, understanding and avoiding brominated additives is the most effective strategy for managing dietary bromine exposure and protecting overall health, particularly thyroid function. Regulations will continue to evolve as new scientific data emerges, reinforcing the importance of staying informed about food safety standards and ingredients.

Frequently Asked Questions

No, bromine is a naturally occurring element, and trace amounts found in natural foods like seafood and seaweed are not typically harmful. Health concerns mainly arise from high exposure to certain man-made additives or environmental contaminants.

BVO was primarily used as an emulsifier in citrus-flavored beverages like sodas and juices. It helped prevent the oil-based flavoring from separating and floating to the top.

Yes, bromated flour is still legally permitted in some parts of the U.S., although many bakers and states, like California, have moved to ban or voluntarily stop its use due to health concerns. Other countries like the EU and Canada have banned it entirely.

To identify potassium bromate in bread, check the ingredient list on the packaging for terms like "potassium bromate" or "bromated flour". Many major flour brands, like King Arthur Baking, offer unbromated alternatives.

Yes, excessive bromine levels can be problematic for thyroid health. Because it is a halogen, bromine can compete with iodine for absorption by the thyroid gland, potentially leading to hormone imbalances.

Natural sources of bromine include seafood like fish and shellfish, seaweed, and some nuts, particularly Brazil nuts. These foods absorb bromide from their environment, especially from seawater.

To reduce bromine exposure, choose unbromated flours and bread products. Read beverage labels to ensure they are BVO-free (though the FDA ban should minimize future exposure). Additionally, thoroughly wash fresh produce to remove potential pesticide residues.