BHT And BHA Added To Help Protect Flavor

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are synthetic antioxidants. They are typically made from petroleum-based chemicals through a process called alkylation.

These compounds are added to foods to prevent fats and oils from becoming rancid, which helps protect flavor and maintain product quality. They are commonly found in foods containing fats, such as baked goods, cereals, snack foods, and processed meats.

BHA and BHT are FDA-approved food additives. The International Agency for Research on Cancer (IARC) has classified BHA as possibly carcinogenic to humans (Group 2B). JECFA and EFSA have evaluated these substances. Evidence on the health effects of BHA and BHT at typical consumption levels is mixed, with some studies suggesting potential adverse effects at high doses while others show no significant impact.