A preservative added to baked goods and other foods as a dough conditioner and bleaching agent.
Azodicarbonamide, when exposed to heat (as in bread baking) degrades into semicarbazide, a known carcinogen that has been shown to cause tumors in animal studies. It is not permitted for use as a food additive in Europe due to the carcinogenicity and genotoxicity caused by semicarbazide which is created. EFSA has also banned it as a blowing agent in food contact materials since August 2005. When inhaled, azodicarbonamide has been linked to asthma and respiratory issues in people as well.
Assessment of the Determination of Azodicarbonamide and Its Decomposition Product Semicarbazide: Investigation of Variation in Flour and Flour Productshttps://scite.ai/reports/assessment-of-the-determination-of-EPp6Lj
amending Directive 2002/72/EC as regards the suspension of the use of azodicarbonamide as blowing agenthttps://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:007:0045:0046:EN:PDF
Concise International Chemical Assessment Document 16: AZODICARBONAMIDEhttps://www.who.int/ipcs/publications/cicad/en/cicad16.pdf