On Tuesday, federal health officials confirmed their plans to reevaluate the safety of a food preservative known as butylated hydroxyanisole (BHA), commonly found in items like potato chips, cereals, and meat products.
The U.S. Food and Drug Administration (FDA) has initiated a request for information regarding BHA, outlining that the agency will determine if it remains safe for current usage levels in food and as a food contact substance.
This action forms part of a wider FDA initiative to scrutinize chemical additives present in the U.S. food supply. BHA was identified as a top priority for review back in May.
FDA Commissioner Dr. Marty Makary stated, “We are taking decisive action to ensure that chemicals in our food supply are not causing harm.”
BHA was first designated as “generally recognized as safe” (GRAS) in 1958 and gained approval as a food additive in 1961. However, since 1991, the National Toxicology Program has classified it as “reasonably anticipated to be a human carcinogen.”
Health advocacy organizations, such as the Center for Science in the Public Interest, have long recommended avoiding products that contain BHA due to its potential to induce cancer in animal studies. In fact, BHA has been recognized as a known carcinogen under California's Proposition 65 since 1990.
According to FDA's packaging data, the use of BHA in food products has decreased over the years, yet it remains prevalent, particularly in snacks marketed to children.
The FDA continues to confront the complexities of food safety and public health, aiming to maintain a transparent and safe food supply.
