Key Update

US federal health officials announced on Tuesday (February 11) that they will reassess the safety of butylated hydroxyanisole (BHA), a preservative used in foods such as potato chips, breakfast cereals, frozen meals, and meat products. The US Food and Drug Administration (FDA) issued a new request for information on BHA and began a fresh review of its safety. The agency said it will examine whether manufacturers can continue to use BHA safely in food and in food contact materials under current conditions.

Part of Broader Chemical Review

The FDA launched this reassessment as part of a wider effort to review chemical additives in the US food supply. In May, the agency identified BHA as a top priority for evaluation. FDA Commissioner Marty Makary said the agency is taking firm steps to protect public health. “We are taking decisive action to ensure that chemicals in our food supply are not causing harm,” he stated.

Long History of Regulatory Scrutiny

The FDA first listed BHA as “generally recognised as safe” (GRAS) in 1958 and approved it as a food additive in 1961. However, in 1991, the National Toxicology Program classified BHA as “reasonably anticipated to be a human carcinogen.” California also listed BHA as a known carcinogen under Proposition 65 in 1990.

Health Concerns and Advocacy

Health advocacy groups, including the Centre for Science in the Public Interest, have repeatedly urged consumers to avoid products containing BHA. They cite studies that showed the chemical caused cancer in laboratory animals such as rats, mice, and hamsters. Although manufacturers have reduced their use of BHA in recent years, the preservative still appears in many packaged foods. According to the FDA, companies continue to use BHA in several products, including foods marketed to children.

Source: CNBC TV18