BHA & BHT For Freshness
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What it is
Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are synthetic antioxidants. They are man-made chemicals produced through chemical synthesis.
Why it's used
Manufacturers add BHA and BHT to foods to prevent fats and oils from spoiling, a process called rancidity. This helps extend the shelf life of products. They are often found in cereals, baked goods, snack foods, and fats and oils.
Health notes
BHA and BHT are synthetic antioxidants permitted by the U.S. Food and Drug Administration (FDA) as food additives. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated both BHA and BHT and set acceptable daily intakes for each. The European Food Safety Authority (EFSA) has also evaluated BHA and BHT and concluded they are safe at specified levels of intake. The International Agency for Research on Cancer (IARC) classifies BHA as 'possibly carcinogenic to humans' (Group 2B), based on studies in animals. IARC classifies BHT as 'not classifiable as to its carcinogenicity to humans' (Group 3). While some animal studies have raised questions about potential health effects, these findings are not consistently replicated in human studies at typical intake levels, and regulatory bodies generally consider them safe for their intended use.
Allergen info
Not a major allergen.