Security and regulation[edit]
Occupation (inhalation)[edit]
In a 1999 report, the World Health Organization linked exposure to the substance in workplaces that produce or handle raw forms of azodicarbonamide to "respiratory problems, allergies and asthma." Available data are limited to these occupational settings. Public exposure to azodicarbonamide could not be assessed due to lack of available data. [10] The World Health Organization concluded that "the level of risk is uncertain; therefore, the level of exposure should be kept as low as possible".

In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (possible asthma cause) in the workplace and has determined that its containers should be labeled "may cause sensitization by inhalation". [11] Azodicarbonamide was added to the 2012 REACH Regulation Candidate List of Substances of Very High Concern due to its respiratory sensitization properties. [12]

Food (intake)[edit]
The use of azodicarbonamide as a flour bleaching agent has been phased out in some jurisdictions. For example, Australia and the European Union no longer authorize its use as a food additive. [13][14] Since August 2005, the European Union has banned the use of azodicarbonamide as a plastic foaming agent in the manufacture of plastic products that come into direct contact with food. [15] In the United States, azodicarbonamide has generally recognized as safe (GRAS) status and is allowed to be added to flour at levels up to 45 ppm. [16][13] However, the use of products intended for human consumption is decreasing under pressure from public opinion. [9] In 2014, amid public unease about the dual use of azodicarbonamide, sandwich specialty Subway and burger specialty Wendy's announced that they would no longer use it as a dough conditioner. [17] As of February 2014, the Center for Science in the Public Interest stated that azodicarbonamide was "not adequately tested" and advocated for a reduction in the amount of azodicarbonamide allowed in food. [17]

The main reason for banning ADA in food is the weak carcinogenicity of semicarbazide, a by-product of ADA use. [15] The European Union has banned the addition of ADA to food containers, although an EFSA report concluded that exposure "is not a concern" due to the low levels produced. The FDA's review found ADA to be safe at the doses allowed. [7]

As of February 2021, AW continues to use an unspecified amount ("less than 2%) of azodicarbonamide in its standard hamburger bun compared to direct competitors such as Wendy's that have phased out the ingredient