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FDA Reassesses Common Food Preservative BHA Amid Cancer Concerns

  //food-wine.news-articles.net/content/2026/02/12 .. -food-preservative-bha-amid-cancer-concerns.html
  Published in Food and Wine on Thursday, February 12th 2026 at 19:43 GMT by Dayton Daily News
      Locales: Maryland, Ohio, UNITED STATES

Washington D.C. - February 13th, 2026 - The U.S. Food and Drug Administration (FDA) today announced a comprehensive reassessment of Butylated Hydroxyanisole (BHA), a widely used synthetic antioxidant and preservative found in a vast array of processed foods. The move comes in response to emerging scientific data, specifically recent animal studies, suggesting potential carcinogenic effects at elevated exposure levels. This announcement is sparking debate among food manufacturers, consumer advocacy groups, and scientific experts, raising questions about the long-term safety of a chemical present in many everyday snacks and packaged goods.

For decades, BHA (chemical formula C11H16O2) has been a staple in the food industry. Its primary function is to prevent the oxidation of fats and oils, a process that leads to rancidity and spoilage, thereby extending the shelf life of products. You'll find it listed as an ingredient in everything from potato chips and cereals to chewing gum, baked goods, and even some cosmetics. The prevalence of BHA underscores its effectiveness and cost-efficiency as a preservative - qualities that have made it a favorite among manufacturers.

However, the latest animal studies, details of which are currently under peer review and expected to be published in full next month, have prompted the FDA to take a closer look. Initial findings reportedly indicate a correlation between high doses of BHA and the development of certain tumors in laboratory animals, particularly in the forestomach of rats and mice. While the relevance of these findings to human health isn't yet fully understood - humans lack a functional forestomach - the FDA is exercising caution and initiating a thorough re-evaluation.

"The FDA's commitment to public safety remains paramount," stated Dr. Eleanor Vance, Chief Scientist at the FDA, in a press conference this morning. "While previous evaluations of BHA haven't flagged major concerns, scientific understanding evolves. These new studies necessitate a rigorous review of all available data to ensure that current usage levels of BHA are, indeed, safe for human consumption."

The FDA's reassessment will involve a multi-pronged approach. First, the agency is actively soliciting public comments and data from consumers, scientists, and food manufacturers. This includes any relevant research, toxicological studies, or reports of adverse health effects potentially linked to BHA exposure. The FDA is also conducting its own independent analysis of the available scientific literature, including the aforementioned animal studies, and will be collaborating with international regulatory bodies to share data and insights.

This is not the first time BHA has been subject to scrutiny. The National Toxicology Program (NTP) previously classified BHA as "reasonably anticipated to be a human carcinogen" in 1983, based on evidence from animal studies. However, subsequent reviews and risk assessments led the FDA to maintain its approval of BHA for use in food, at levels considered "generally recognized as safe" (GRAS). The current reassessment suggests that the evolving scientific landscape requires another thorough evaluation of this established safety profile.

The potential outcomes of the FDA's review are varied. The agency could reaffirm its existing stance, maintaining the current allowable limits for BHA. Alternatively, it could lower those limits, restricting the amount of BHA permitted in food products. In a more drastic scenario, the FDA could even ban the use of BHA altogether, forcing manufacturers to find alternative preservatives. Several natural alternatives, such as Vitamin E (tocopherols) and rosemary extract, are already used in some food products, but these often come at a higher cost and may not provide the same level of preservation.

Consumer advocacy groups are largely applauding the FDA's decision to reassess BHA. "Consumers deserve to know what they're eating, and the FDA's proactive approach to addressing potential safety concerns is commendable," said Sarah Chen, Director of the Food Safety Coalition. "We urge the agency to be transparent throughout this process and to prioritize the health and well-being of the public."

The food industry, however, is expressing cautious concern. Representatives from the American Food Manufacturers Association (AFMA) emphasize the importance of maintaining a stable and predictable regulatory environment. They argue that BHA plays a crucial role in ensuring food safety and reducing food waste, and that any significant changes to its regulation could have far-reaching economic consequences. The AFMA has pledged to cooperate fully with the FDA's review and to provide all necessary data and information.