The Food and Drug Administration (FDA) on Tuesday took steps toward banning butylated hydroxyanisole (BHA), a chemical preservative used in processed foods.
Concerns Over Long-Term Safety
BHA, used to prevent fats and oils from spoiling, has been a component of the food supply since 1958, when the FDA first listed it as “generally recognized as safe.” It received formal approval as a food additive in 1961. The chemical can be found in a variety of products, including frozen meals, breakfast cereals, cookies, ice cream, and some meat products.
The agency’s fresh safety review stems from concerns that BHA may cause cancer in humans. In the 1990s, the National Toxicology Program identified BHA as “reasonably anticipated to be a human carcinogen” based on animal studies. It is also listed as a known carcinogen under California’s Proposition 65.
What’s Next for the Review?
The FDA is issuing a Request for Information, seeking data from the public and industry regarding the use and safety of BHA. The agency will consider whether BHA is safe under its current conditions of use in food and as a food contact substance, based on the latest scientific information.
This review aligns with Health and Human Services Secretary Robert F. Kennedy Jr.’s “Make America Healthy Again” agenda, which prioritizes scrutiny of chemicals in the food supply. Last year, Kennedy announced a plan to phase out artificial dyes, a move the FDA said it was monitoring but had not yet established a definitive link to behavioral problems.
Professor emerita of nutrition, food studies and public health at New York University, Marion Nestle, noted that evaluating BHA’s safety is complex, as previous studies have relied on animal experiments and translating those results to humans is challenging. She applauded the FDA’s move, stating, “It’s about time the FDA got to it.”
Frequently Asked Questions
What is BHA used for?
BHA is used to prevent fats and oils in food from spoiling.
When did the FDA first approve BHA?
The FDA first listed BHA as “generally recognized as safe” in 1958 and approved it as a food additive in 1961.
Has BHA been linked to cancer?
The National Toxicology Program identified BHA as “reasonably anticipated to be a human carcinogen” based on animal studies.
As the FDA begins its reassessment, will this review lead to changes in the ingredients found in common food products?
