Food Preservative BHA Under New Safety Review

FDA Re‑examines Butylated Hydroxyanisole (BHA) in Packaged Foods

The U.S. Food and Drug Administration has launched a fresh review of butylated hydroxyanisole (BHA), a preservative used to extend the shelf life of many packaged foods.
The agency is calling on the public to share any new data about BHA’s usage and safety profile.

Key points:

• Historical context – First declared “generally recognized as safe” in 1958, BHA received formal food‑use approval in 1961.
• Common applications – Added to frozen dinners, cereals, cookies, candy, ice cream, and some meats.
• Current trends – Usage has declined overall but remains present in foods marketed to children.

Health concerns:

• Animal studies suggest BHA could be a human carcinogen.
• The FDA’s review will apply the latest scientific standards and may lead to removal from foods if risks outweigh benefits.

Next steps for regulators:

1. Scrutinize other additives such as butylated hydroxytoluene (BHT) and azodicarbonamide.
2. Revamp the process for “generally recognized as safe” decisions, potentially expanding oversight to more chemicals.

The overarching goal is greater transparency and consumer protection against potential food‑supply risks.