With BHA

Butylated Hydroxyanisole, commonly known as BHA, is a synthetic antioxidant. It is a phenolic compound, meaning it has a specific chemical structure that helps prevent fats and oils from spoiling. BHA is produced through chemical synthesis.

Manufacturers add BHA to foods to prevent fats and oils from becoming rancid, which can lead to off-flavors and odors. It helps extend the shelf life of products by slowing down the oxidation process. BHA is often found in snack foods, cereals, baked goods, and some processed meats.

In the United States, BHA is generally recognized as safe (GRAS) by the FDA for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated BHA and set an acceptable daily intake. However, the International Agency for Research on Cancer (IARC) classified BHA as "possibly carcinogenic to humans" (Group 2B) based on studies in animals, specifically rats, where very high doses were linked to tumors in the forestomach, an organ humans do not possess. The FDA maintains that BHA is safe at current levels of use in the human diet, noting that the animal studies involved doses significantly higher than typical human exposure. The European Food Safety Authority (EFSA) has also evaluated BHA and concluded it is safe at authorized levels.