Brominated vegetable oil

Brominated vegetable oil (BVO) is a food additive made by bonding bromine to vegetable oil. It was used in some fruit-flavored sodas and sports drinks to keep citrus flavor oils evenly mixed, preventing them from separating. Health concerns have long been associated with BVO. Because it contains bromine, it can accumulate in the body’s fat and may cause issues over time. High intake of BVO has been linked to problems like neurological symptoms (headaches, memory loss) and potential interference with thyroid hormones. Many countries banned BVO years ago, and as of 2024 the U.S. FDA has also banned its use in foods due to these safety concerns.

Aliases / Common Names: Brominated vegetable oil; BVO; brominated soybean (or corn) oil; additive code E443 (not permitted in the EU). Regulatory Status & Exposure: In the U.S., BVO was previously allowed as an “interim” food additive in limited amounts (up to 15 ppm in fruit-flavored beverages). However, the FDA reviewed new evidence and in 2024 revoked approval for BVO, concluding it is no longer “generally recognized as safe”. Internationally, BVO has been barred in many regions: it is not allowed in Europe (banned in the EU since 2008) and in countries like the UK, India, Japan, and Australia. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) declined to assign an acceptable daily intake for BVO back in 1970, effectively advising against its use. Canada permitted BVO in the past at low levels, but in 2024 Health Canada proposed removing BVO from its approved additives after finding it impossible to establish a safe intake level. For consumers, exposure to BVO came primarily from sodas or drinks containing up to about 15 milligrams per liter. While typical consumption was once thought to be below acute danger, the lack of any clear safe intake (no ADI) and the potential for bioaccumulation raised serious chronic exposure concerns. Technical Evidence: BVO’s safety has been questioned for decades due to its bromine content. Bromine is a halogen that can accumulate in fatty tissues. Research shows that BVO leaves bromine-laden fat molecules deposited in organs like the liver, heart, and brain. This accumulation can disrupt normal biology – for example, bromine can interfere with iodine in the thyroid, affecting thyroid hormone production. Early animal studies at very high doses linked BVO to heart damage and even reproductive or developmental toxicity in lab animals. Those findings prompted the FDA in 1970 to restrict BVO’s use to low levels. More recently, modern studies have shown cause for concern even at lower doses. A 2022 FDA/NIH rodent study (Woodling et al. 2022) fed rats BVO in amounts comparable to heavy human soda consumption: it found significantly elevated bromine in the animals’ blood and tissues and observed changes in thyroid hormone levels, as well as effects on the heart, lungs, and fat storage tissues. Notably, the rats’ thyroid glands were identified as a target organ for BVO toxicity at these exposures. There is also a famous human case report of “bromism” (bromine poisoning) from excessive soda intake: an individual who drank 2–4 liters of BVO-containing cola daily developed symptoms like skin lesions, memory loss, and nerve disorders linked to high bromide levels. Although such extreme cases are rare, this illustrates BVO’s potential to cause neurological harm in humans at very high doses. Overall, the weight of evidence – from toxicological data to regulatory reviews – indicates that BVO can affect multiple organ systems (notably the nervous system and endocrine/thyroid function) at sufficient exposure, and that safety margins for long-term consumption are inadequate. Fast-Food Context: In fast-food and beverage applications, BVO served a functional role rather than nutritional. It has been used mainly in citrus-flavored soft drinks, sports drinks, and fruity beverages – including some formulations of Mountain Dew, Fanta, Squirt, certain Gatorade/Powerade flavors, and other similar products. Fast-food restaurants that serve fountain drinks could have those beverages in their drink lineup. The purpose of adding BVO was to stabilize the drinks: it keeps the flavor oils (from citrus peels, etc.) evenly distributed in the liquid so that the beverage doesn’t separate or turn cloudy over time. This yields an appealing, uniform appearance and taste in products that contain oily flavor concentrates. BVO was popular because it was a relatively cheap and effective emulsifier for this task. In the fast-food context, that meant BVO helped maintain consistent flavor in soda fountain syrups and bottled drinks during storage and handling. However, usage has been declining. Largely due to health concerns and public pressure, major U.S. beverage makers (PepsiCo, Coca-Cola, and others) started phasing out BVO from most of their products in the 2010s. They often replaced it with alternative stabilizers (such as sucrose acetate isobutyrate or glycerol ester of rosin) that can perform a similar function without bromine. By the time of the FDA’s 2024 ban, relatively few mainstream drinks still contained BVO – although some smaller or regional brands and older stock on shelves still listed BVO in ingredients. Fast-food consumers today are less likely to encounter BVO, and any remaining BVO-containing beverages are slated to be reformulated or removed due to regulatory requirements. Commercial frying oils are not relevant here (despite “vegetable oil” in the name, BVO isn’t used for frying), so the primary exposure in fast food was through certain sweetened beverages. Sensitive Populations / Notes: High-volume soda drinkers are the most at-risk group for BVO exposure. Individuals who frequently consume large amounts of BVO-laden drinks (for example, some adolescents or young adults with heavy soft drink habits) could accumulate more bromine over time, increasing the likelihood of adverse effects. In one clinical case, an extreme consumer of BVO-containing soda experienced bromine poisoning and nervous system symptoms – highlighting that frequency and quantity of intake are key risk factors. Children and teenagers may be more susceptible simply because they tend to consume sugary drinks in greater quantities relative to their body weight, and their developing endocrine and nervous systems could be more sensitive to disruption. Additionally, individuals with existing thyroid issues might be more vulnerable, since excess bromine from BVO could further interfere with thyroid function and iodine utilization. Given the recent ban, consumers in the general population should see BVO phased out of products; but those with dietary sensitivities or who want to err on the side of caution are advised to check ingredient labels on any citrus-based sodas or beverages they purchase until the transition away from BVO is fully complete.

We assign the high tier using published research, regulatory guidance, and PRūF’s additive taxonomy. Restaurant usage is derived from public ingredient disclosures and mapped to menu items where this additive appears.