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FDA Reassessing Safety of Common Food Preservative BHA

  //food-wine.news-articles.net/content/2026/02/11 .. sing-safety-of-common-food-preservative-bha.html
  Published in Food and Wine on Wednesday, February 11th 2026 at 8:05 GMT by WDIO
      Locales: N/A, Michigan, UNITED STATES

ANN ARBOR, Mich. - The U.S. Food and Drug Administration (FDA) announced today, Wednesday, February 11th, 2026, that it is launching a comprehensive reassessment of the safety of Butylated Hydroxyanisole (BHA), a synthetic antioxidant and preservative prevalent in a vast array of processed foods. This move comes amid mounting scientific evidence suggesting potential health risks associated with the substance, prompting calls from consumer advocacy groups for immediate action and potential reformulation of popular snack foods.

BHA, chemically a phenol, has been a staple in the food industry for decades. Its primary function is to prevent oxidative rancidity in fats and oils, thereby extending the shelf life of numerous products. Consumers routinely encounter BHA in everyday items like breakfast cereals, chewing gum, potato chips, vegetable oils, shortening, packaged baked goods, and even cosmetics. Its widespread use is attributable to its relatively low cost and effectiveness as a preservative.

The FDA's initial assessment decades ago categorized BHA as "generally recognized as safe" (GRAS) at certain concentration levels. However, a growing body of research, including several studies published in the last two years, has cast doubt on this long-held belief. Recent investigations, particularly focusing on long-term exposure in animal models, have indicated potential links between BHA consumption and adverse health outcomes, most notably concerning liver health and an increased risk of certain types of cancers.

Specifically, studies have shown that high doses of BHA can induce liver enlargement, altered liver enzyme activity, and even the formation of liver tumors in laboratory animals. While extrapolating animal studies to human health is always complex, the FDA acknowledges the need to thoroughly investigate these findings. Furthermore, some research suggests BHA may act as an endocrine disruptor, interfering with hormonal systems, though more definitive studies are required to confirm this.

"We are aware of the new information regarding BHA and its potential health effects," stated Dr. Eleanor Vance, an FDA spokesperson, during a press briefing this morning. "As a responsible regulatory agency, we are initiating a comprehensive reassessment to ensure our current regulations are robust and continue to adequately protect public health. This review will encompass a thorough analysis of all available scientific literature, including recent studies, and a reevaluation of the acceptable daily intake (ADI) levels for BHA."

The Center for Science in the Public Interest (CSPI), a prominent consumer advocacy group, welcomed the FDA's announcement but urged the agency to expedite the process. "For too long, consumers have been unknowingly exposed to a potentially harmful substance in their food," said Amelia Chen, a CSPI representative. "We commend the FDA for taking this step, but we implore them to prioritize this reassessment and take swift action, including potentially limiting or banning the use of BHA, if the evidence warrants it."

Food manufacturers who currently utilize BHA in their product formulations may face significant challenges if the FDA determines that the preservative poses a substantial health risk. Reformulation efforts, involving the substitution of BHA with alternative antioxidants like Vitamin E (tocopherols), ascorbic acid (Vitamin C), or natural extracts, could be costly and time-consuming. Moreover, finding replacements that provide the same level of preservation and stability might prove difficult.

The FDA estimates that the comprehensive reassessment will take approximately six to nine months to complete. During this period, the agency will be soliciting input from independent scientific experts, conducting additional data analysis, and engaging in public consultations. Consumers concerned about BHA exposure are advised to carefully review ingredient lists on food packaging and consider choosing products that do not contain the preservative. Several online databases now catalog BHA-free alternatives for common snack foods. The FDA's website will provide updates on the progress of the reassessment and any potential regulatory changes.