FDA Investigates BHA After Cancer Link

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  Published in Food and Wine on Tuesday, February 10th 2026 at 13:43 GMT by Seattle Times
      Locales: Washington, UNITED STATES

FDA Intensifies Scrutiny of BHA: Potential Cancer Link Prompts Comprehensive Reassessment of Widely-Used Food Preservative

The Food and Drug Administration (FDA) announced today, Tuesday, February 10th, 2026, that it is launching a comprehensive reassessment of Butylated Hydroxyanisole (BHA), a ubiquitous food preservative used in countless processed foods. This action follows mounting concerns regarding potential carcinogenic effects, triggered by a recent study from the National Toxicology Program (NTP).

The NTP study, released in late January, revealed a correlation between high doses of BHA and tumor development in rodent models, specifically male mice exhibiting thyroid tumors. While the FDA currently deems existing levels of BHA in food safe for consumption, the agency is responding proactively to the new data, initiating a full review of the preservative's safety profile.

"The FDA's commitment is to ensuring the safety of the food supply, and that means constantly evaluating substances as new scientific information emerges," stated FDA spokesperson, Charles Glaros. "This reassessment isn't a signal of immediate danger, but rather a rigorous examination of the latest findings in conjunction with all available data and, importantly, public input."

BHA has been a staple in the food industry for decades, acting as an antioxidant to prevent fats and oils from becoming rancid, thereby extending shelf life and preserving flavor. It's found in a surprisingly wide array of products, from common snacks like potato chips and chewing gum to processed meats, cereals, and even cosmetics. Its cost-effectiveness has made it a popular choice for manufacturers.

However, concerns about BHA's potential health effects aren't new. Consumer advocacy groups, notably the Environmental Working Group (EWG), have been campaigning for a ban on BHA for years, assigning it a 'D' rating based on evidence suggesting potential carcinogenic activity and endocrine disruption. The EWG points to studies indicating BHA can mimic estrogen in the body, potentially leading to hormonal imbalances.

The FDA's reassessment will be a multi-faceted process. Scientists will delve into the NTP study's methodology, sample sizes, and statistical significance, comparing it to existing studies on BHA. They will also consider the differences in metabolic pathways between rodents and humans - a crucial factor in determining whether the observed effects in mice translate to human health risks. Dosage levels are also critical; the NTP study used significantly higher concentrations of BHA than typically found in human diets.

Experts suggest the FDA will need to evaluate the cumulative exposure to BHA from all sources. As it's present in numerous products, even seemingly low doses from each source could add up over a lifetime. Understanding the synergistic effects of BHA with other food additives is another key area of investigation.

The anticipated timeline for the reassessment is several months, potentially extending into late 2026 or early 2027. During this period, the FDA will likely solicit public comments, inviting consumers, scientists, and industry stakeholders to share their perspectives.

While the agency conducts its review, it recommends that individuals prioritize a balanced diet rich in whole, unprocessed foods. Reducing consumption of heavily processed snacks and meals can minimize exposure to BHA and other potentially harmful additives. Consumers concerned about BHA can check product labels and opt for brands that utilize natural preservatives, such as vitamin E or rosemary extract, though these alternatives may come with a higher price point.

The reassessment of BHA is part of a broader trend of increased scrutiny of food additives. Recent years have witnessed growing consumer demand for transparency in food production and a preference for cleaner labels. This FDA review is likely to set a precedent for the evaluation of other long-used food preservatives and additives, potentially leading to further changes in the food industry's formulation practices. The outcome will undoubtedly have significant implications for both food manufacturers and consumers alike.