About
What it is and where it shows up.
Bread crumbs are a processed wheat-based ingredient made from dried or toasted bread that has been ground or crumbled into fine or coarse particles. They are widely used as a coating for fried and baked foods, as a binder in meat products and stuffings, and as a topping to add texture and crunch.
Safety summary
The regulatory and scientific consensus.
Bread crumbs are broadly safe for the general adult population and carry no significant regulatory concern at typical dietary intake levels. The primary safety considerations arise from their wheat and gluten content, which is hazardous for individuals with celiac disease, non-celiac gluten sensitivity, or wheat allergy. Commercial bread crumbs may also contain additives such as preservatives, salt, and seasonings whose individual safety profiles should be checked on a per-product basis.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Bread crumbs are a standard cereal-based food regulated under the Australia New Zealand Food Standards Code. Wheat/gluten allergen declaration is mandatory under Standard 1.2.3. No specific ADI or maximum use level is established.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Bread crumbs are a conventional cereal-based food regulated as a foodstuff under EU food law (Regulation EC No 178/2002). Wheat/gluten must be declared as a major allergen under EU Food Information for Consumers Regulation (EU) No 1169/2011. No specific ADI or maximum use level is established for bread crumbs as a whole food.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Bread crumbs fall under FSSAI food category 7.1 (non-sweet bakery products and bread-derived products) per FSS (Food Products Standards and Food Additives) Regulations, 2011. Permitted food additives (e.g., emulsifiers, acidity regulators, preservatives) for bread are listed in FSSAI Appendix A. Labeling of allergens including wheat is mandatory under FSS (Labelling and Display) Regulations, 2020.source |
| FDA (Food and Drug Administration) (United States) | Approved | Bread crumbs are a conventional processed wheat food; wheat flour and bread-derived products are recognized as safe under general food standards (21 CFR Part 136). No specific ADI or maximum use level is established. Subject to FDA labeling rules for major allergens (wheat must be declared). |
Who should approach with care
Whose guidance would steer them away.
Gluten Intolerance — Bread crumbs contain wheat gluten; baking reduces the digestibility of celiac-active gluten sequences, making even small amounts hazardous for individuals with celiac disease or non-celiac gluten sensitivity (PMID:26202208).
Other — Individuals with a wheat allergy must avoid bread crumbs as baking increases the resistance of wheat IgE-binding proteins to digestion, allowing them to trigger allergic responses in the gastrointestinal tract (PMID:11714375).
Infants — Introduction of wheat-containing foods such as bread crumbs in infants should follow pediatric dietary guidance due to the risk of triggering wheat allergy or early-onset celiac disease; consult a healthcare provider before introduction.
Diabetes — Standard wheat-based bread crumbs have a moderately high glycemic index due to refined wheat starch, which can cause rapid postprandial glucose elevation and should be consumed in moderation by individuals managing blood sugar levels.
Hypertension — Seasoned and commercial bread crumbs often contain significant added sodium, which may contribute to excess dietary salt intake and should be limited by individuals with hypertension or cardiovascular disease.
Research citations
The sources behind this verdict.
- 1FDA. Generally Recognized as Safe (GRAS) — FDA Overview. fda.gov
- 2PubMed. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges, 2021. pubmed.ncbi.nlm.nih.gov
- 3PubMed. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion, 2015. pubmed.ncbi.nlm.nih.gov
- 4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Appendix A: Food Category System, 2011. fssai.gov.in
- 5PubMed. Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust, 2001. pubmed.ncbi.nlm.nih.gov
Independently researched5 citations