The feds are eyeing a crackdown on a controversial chemical that could be hiding in your avocado toast.
The FDA announced this week it’s ramping up its review of food additives — with azodicarbonamide (ADA), the so-called “yoga mat chemical” used in some breads and baked goods, among those under the microscope.
A ban would bring the US in line with countries like China, India, Australia and those in the European Union, where the ingredient has already been pulled from the food supply over potential health risks.
“No parent should ever worry about what’s in their child’s food,” Health and Human Services Secretary Robert F. Kennedy Jr. said in a statement. “We’re taking decisive action and using every authority we have to clean up the food supply and protect American families.”
What is ADA?
It’s a chemical substance approved by the FDA for use in food as a flour-bleaching agent and dough conditioner.
It helps make dough softer and more elastic — but it’s also used for the same purpose in the production of rubber products like yoga mats and flip-flops.
About a decade ago, the nonprofit Environmental Working Group (EWG) found ADA listed as an ingredient in nearly 500 food items. Today, that number has dropped to around 55, as many companies have phased it out under growing market pressure.
What are the health concerns with ADA?
Most of the concern around ADA comes from two chemicals it breaks down into during baking — semicarbazide and urethane — both of which have been linked to cancer in lab studies.
The FDA gave ADA the green light as a food additive back in 1962, labeling it “generally recognized as safe.”
In 2016, the agency reaffirmed its stance after finding that Americans are exposed to only small amounts of semicarbazide from food.
While some studies have found mice developed tumors after being fed the chemical, the FDA noted that the levels “far exceed” what people would get from eating ADA-treated bread and flour products.
But cancer isn’t the only area of concern. According to the World Health Organization, workers exposed to high levels of ADA have reported asthma and other respiratory issues, as well as skin irritation.
Some studies also suggest possible links to other health problems, such as hormone disruption and immune system suppression, but more research is needed to confirm the potential association in humans.
More than just the “yoga mat chemical”
The FDA’s renewed focus on ADA comes as part of a bigger effort to reevaluate food chemicals that have long been on US shelves.
Earlier this year, the agency announced plans to phase out eight petroleum-based synthetic dyes from the American food supply.
“We are prioritizing our resources and leveraging gold standard science to create, for the first time, a systematic post-market review program that consumers can trust and rely on,” said FDA Commissioner Dr. Martin Makary.
ADA isn’t the only food additive in the hot seat. The FDA also plans to prioritize its safety review of butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) — two preservatives that have come under fire for possible health risks.
How long will it take? That depends. FDA safety reviews can drag on for months — or even years — depending on the product and process.
How to steer clear of ADA
While the FDA takes a closer look at ADA, the EWG has outlined a few ways to cut it from your diet.
Start by choosing USDA-certified organic products — they’re not allowed to contain the chemical.
Shopping local is another good bet, since small bakeries and independent food makers are less likely to use industrial additives.
At the grocery store, check the ingredient lists on packaged baked goods like bread, pastries, buns, cupcakes, stuffing and croutons. If ADA is used, it will either be spelled out or listed by its abbreviation.
Still unsure? The EWG’s free Food Scores database can help you spot products that skip the additive entirely.
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