Federal health officials stated on Tuesday that a reassessment of butylated hydroxyanisole (BHA), a chemical used as a preservative in a variety of foods, would be conducted. BHA is commonly found in products such as potato chips, cereals, frozen meals, and meat products.
The U.S. Food and Drug Administration (FDA) issued a request for information regarding the safety of BHA, indicating that the review will evaluate whether it remains safe under its current usage conditions. This action is part of a broader initiative by the FDA to reexamine chemical additives within the U.S. food supply.
FDA Commissioner Marty Makary emphasized the agency's commitment to ensuring that chemicals in food do not pose health risks, citing BHA as a top priority in the examination process.
BHA was first deemed generally recognized as safe (GRAS) by the FDA in 1958 and approved as a food additive in 1961. However, since 1991, the National Toxicology Program has classified BHA as reasonably anticipated to be a human carcinogen, raising concerns among health advocacy groups.
Organizations like the Center for Science in the Public Interest have long recommended that consumers avoid products containing BHA, referencing studies that suggest it may cause cancer in various animal species. Additionally, BHA has been recognized as a known carcinogen under California’s Proposition 65 since 1990.
Recent package labeling data indicates that BHA usage in food products has decreased over the years, although it continues to be found in many items, particularly those marketed to children.
The FDA's review process is expected to address these consumer safety concerns while continuing to monitor chemical usage in food products.
