Additional Coverage:
FDA to Re-Evaluate Safety of Common Food Preservative BHA
Federal health officials announced Tuesday they will be re-evaluating the safety of butylated hydroxyanisole (BHA), a chemical commonly used as a preservative in a wide array of food products, including potato chips, cereals, frozen meals, and various meat items.
The U.S. Food and Drug Administration (FDA) has issued a new request for information concerning BHA. The agency’s review will specifically “consider whether BHA is safe under its current conditions of use in food and as a food contact substance,” according to an official statement.
This move is part of a broader initiative by the FDA to scrutinize chemical additives present in the U.S. food supply. BHA was identified as a high-priority substance for review by the agency in May.
“We are taking decisive action to ensure that chemicals in our food supply are not causing harm,” stated FDA Commissioner Marty Makary.
While the agency initially designated BHA as “generally recognized as safe” (GRAS) in 1958 and approved it as a food additive in 1961, its classification has changed significantly over time. Since 1991, the National Toxicology Program has classified BHA as “reasonably anticipated to be a human carcinogen.”
Health advocacy organizations, such as the Center for Science in the Public Interest, have consistently advised consumers to avoid products containing BHA. This recommendation stems from studies suggesting the chemical can cause cancer in rats, mice, and hamsters. Furthermore, BHA has been listed as a known carcinogen under California’s Proposition 65 since 1990.
Despite indications from package labeling data that BHA use has decreased in recent years, the FDA notes that it continues to be present in many foods, including those specifically marketed towards children.