Three food additives banned in the U.K. remain allowed in the U.S., regulators and advocates say

Three ingredients that are prohibited in the United Kingdom over health concerns continue to be permitted in the United States, regulatory records and public-health notices show, even as federal and state authorities review their safety.

Potassium bromate, azodicarbonamide and mineral oil hydrocarbons are each subject to restriction or bans in the U.K. because of cancer, respiratory and contamination concerns. U.S. regulators allow these substances under certain limits or have not set specific limits, prompting renewed attention from public-health advocates and some state lawmakers.

Potassium bromate is a synthetic oxidizing agent used in commercial baking to strengthen gluten and produce whiter, higher-rising bread. The U.K. banned the compound in 1990 after studies found it caused cancer in laboratory animals. In the United States, the Food and Drug Administration allows potassium bromate in flour and bread within specified limits, though the agency has said it is reviewing the additive. In 2023, California passed legislation banning potassium bromate statewide; that law is scheduled to take effect in 2027.

Azodicarbonamide, sometimes called the "yoga mat chemical," is used to bleach and improve the texture of flour and to produce foamed plastics such as those used in exercise mats and shoe soles. The ingredient is not permitted in the U.K. because of concerns about respiratory effects and potentially harmful byproducts. Researchers and health organizations have warned that repeated inhalation of azodicarbonamide in workplace settings can cause asthma; chemical breakdown products have also prompted cancer worries. Major U.S. foodmakers have taken steps in recent years to remove the ingredient from recipes: Subway announced in 2014 that it would stop using azodicarbonamide in its bread. The FDA currently allows the compound under certain restrictions but has said it is reviewing the additive this year.

Mineral oil hydrocarbons are a class of compounds derived from crude oil that can contaminate food through packaging or during production. The U.K. Food Standards Agency issued an alert in June after samples of certain candies were found to contain mineral oil aromatic hydrocarbons (MOAH) and mineral oil saturated hydrocarbons (MOSH), calling the products "unsafe to eat and not compliant with U.K. laws." The agency said MOAH can damage DNA and has the potential to increase cancer risk, particularly with high or prolonged exposure. While MOSH is generally not viewed as posing an immediate health risk at typical dietary levels, the agency and academic researchers note that long-term effects require further study. The United States has not established specific federal limits for MOAH and MOSH in food.

The divergent approaches reflect broader regulatory differences between the U.K. and U.S. authorities. British regulators generally adopt a more precautionary stance, requiring additives to be proven safe before approval and moving more quickly to ban substances linked to health risks. The U.S. system has often allowed additives until firm evidence of harm emerges, with reviews and restrictions following new findings.

The disparities have drawn attention from national political and public-health figures. Health and Human Services Secretary Robert F. Kennedy Jr. has promoted an overhaul of U.S. food additive regulations and announced plans to phase out eight petroleum-based food dyes. An HHS spokesperson declined to "comment on future or potential policy decisions." The spokesperson said in a statement that "Secretary Kennedy remains firmly committed to delivering on President Trump’s promise to Make America Healthy Again, examining and addressing the root causes of the chronic disease epidemic."

FDA officials have signaled ongoing review of several additives, and some states have moved independently to tighten rules, as in California's ban on potassium bromate. Food manufacturers and retailers have also responded to consumer and advocacy pressures by reformulating products or disclosing ingredient changes.

Public-health authorities emphasize that risk depends on levels of exposure and the specific compound involved. Academic researchers and regulatory agencies say ongoing monitoring, improved testing of packaging and production processes, and clearer regulatory thresholds would help address contamination pathways such as migration of mineral oil hydrocarbons from packaging into food.

Consumers seeking to avoid these additives can consult product ingredient labels and company statements, as some major manufacturers have publicly removed or limited certain substances. Regulators, researchers and industry representatives say additional research and regulatory clarity will shape whether and how these ingredients are further restricted in the United States.

The reviews and recent enforcement actions underscore a continuing debate about how best to balance food innovation, manufacturing practices and public-health protection as new evidence emerges.