Butylated Hydroxyanisole
The short version
A synthetic antioxidant (BHA) used in fats, oils, and packaged foods.
A synthetic antioxidant that stops fats going rancid. It works well, but it's listed as a possible human carcinogen based on animal studies — debated at the low levels used in food. That open question is why we flag it.
Where it comes from
Developed in the 1940s as a petroleum-derived antioxidant. Manufactured from p-methoxyphenol and isobutylene.
How it's used
Used in animal fats, vegetable oils, dehydrated potatoes, chewing gum, and cereal products. Often combined with BHT (E321) for synergistic effect.
Safety profile
ADI of 0.5 mg/kg body weight. Classified by the IARC as 'possibly carcinogenic to humans' (Group 2B) based on rodent studies showing forestomach tumors at high doses. The relevance to humans is debated since humans lack a forestomach. Some jurisdictions are progressively reducing permitted levels.
Physical & chemical properties
Waxy white solid, soluble in fats, slightly soluble in water. Effective at very low concentrations (0.005% to 0.02%).
Regulation worldwide
Permitted in the EU, US, and most jurisdictions with restricted maximum levels. Banned for certain uses in Japan.
Educational information only. Not medical or dietary advice.