Bromide is found in several food sources, though its presence has been heavily regulated in recent years due to health concerns. One of the most common sources is potassium bromate, an oxidizing agent used as a dough conditioner in commercial breads, buns, and flours to help the dough rise higher and maintain a white color. While many countries have banned it, it is still used in some regions. Additionally, brominated vegetable oil (BVO) was historically used as an emulsifier in citrus-flavored sodas and sports drinks to keep flavoring oils from separating; however, in 2024, the FDA issued a final rule revoking its use in the United States, with a compliance deadline set for mid-2025. Bromide also occurs naturally in trace amounts in certain seafood, such as sea salt and kelp, as well as in some nuts and grains. Because pesticides containing methyl bromide are sometimes used in agriculture, trace residues may occasionally be found on crops like strawberries and ginger, though these levels are strictly monitored by food safety authorities to ensure they remain within safe consumption limits.