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FDA Reevaluates Widely Used Preservative BHA After Cancer Concerns

  //food-wine.news-articles.net/content/2026/02/10 .. used-preservative-bha-after-cancer-concerns.html
  Published in Food and Wine on Tuesday, February 10th 2026 at 17:29 GMT by CNN
      Locales: Maryland, UNITED STATES

Washington D.C. - February 10th, 2026 - The U.S. Food and Drug Administration (FDA) today announced a comprehensive reevaluation of Butylated Hydroxyanisole (BHA), a widely used synthetic preservative, following mounting evidence from animal studies linking it to potential carcinogenic effects. The agency's decision comes on the heels of a detailed report from the National Toxicology Program (NTP) which revealed tumor development in rodents exposed to BHA, prompting calls for increased scrutiny and consumer awareness.

For decades, BHA has been a staple in the food industry, employed to extend the shelf life of fats and oils by preventing rancidity. It's commonly found in a vast range of processed foods - from breakfast cereals and snack foods like potato chips, to vegetable oils and even packaging materials. Beyond food, BHA also appears in cosmetics, pharmaceuticals, and animal feed, making it a pervasive presence in modern life.

The latest NTP findings, published late last year, demonstrated a statistically significant increase in liver tumors among male mice subjected to BHA exposure. Female mice exhibited thyroid abnormalities, further bolstering concerns about the preservative's potential health impacts. While the FDA maintains that current exposure levels are currently considered safe, agency officials acknowledged the seriousness of the NTP's data and committed to a thorough investigation.

"We are taking these findings very seriously," stated Dr. Emily Carter, FDA Chief Scientist, during a press briefing. "The NTP is a highly respected organization, and their research is crucial to our understanding of potential food safety risks. We're initiating a full review of all available data, including the NTP report, historical usage patterns, and exposure estimates. This process will take several months, and we will transparently communicate our findings to the public."

The announcement has ignited a wave of response from consumer advocacy groups. The Consumer Wellness Coalition (CWC) has been at the forefront of demanding stricter regulations on BHA for years. Sarah Johnson, the CWC's Director, praised the FDA's decision to reevaluate BHA but urged immediate action. "While a full review is necessary, consumers deserve protection now. We strongly advise individuals to minimize their intake of BHA-containing products while we await the FDA's final determination. Food manufacturers must also proactively explore and implement safer, natural alternatives."

The Growing Demand for Alternatives The call for alternatives isn't new. For some time, food scientists have been researching and developing natural preservatives that could replace synthetic options like BHA. Rosemary extract, tocopherols (vitamin E), and ascorbic acid (vitamin C) are among the most promising candidates. However, transitioning to these alternatives presents challenges. Natural preservatives can be more expensive, less effective in certain applications, or require adjustments to food processing techniques.

"The industry isn't necessarily resistant to change, but the requirements are significant," explains Dr. David Lee, a food chemistry professor at the University of California, Davis. "BHA is incredibly effective and cost-efficient. Finding a drop-in replacement that meets the same performance standards and price point is difficult. However, the increasing consumer pressure and the potential for stricter regulations are driving innovation in this space."

The FDA's review will not only focus on the scientific evidence but also on the potential economic impact of removing or restricting BHA. The agency must weigh the risks and benefits, considering the effects on food prices, supply chains, and consumer choices. Additionally, the FDA will be monitoring regulatory actions taken by other countries. The European Food Safety Authority (EFSA) has previously conducted its own assessment of BHA and currently allows its use within specific limits, but is expected to reassess in light of the NTP's findings.

Consumers concerned about BHA exposure are encouraged to carefully read food labels and opt for fresh, whole foods whenever possible. Online resources provide comprehensive lists of products containing BHA, helping shoppers make informed decisions. The FDA plans to launch a dedicated webpage on its website with more information about BHA and the ongoing review process. The agency also emphasized that it will welcome input from scientists, industry representatives, and the public throughout the evaluation.