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Butylated hydroxyanisole ( BHA) is a synthetic, waxy, solid petrochemical. Its antioxidant properties have caused it to be widely used as a preservative in food, food packaging, animal feed, cosmetics, pharmaceuticals, rubber, and petroleum products. Hazardous Substances Database, National Library of Medicine BHA has been used in food since around 1947.
The conjugated aromatic ring of BHA is able to stabilize , sequestering them. By acting as free radical scavengers, further free radical reactions are prevented.
When examining human population statistics, the usual low intake levels of BHA show no significant association with an increased risk of cancer.
The European Commission has conducted an evaluation of literature. They noted the lack of potential for the compound to induce carcinogenic effects in humans; studies showing carcinogenic effects in hamsters are not relevant to humans (which lack a forestomach). Also noted is that endocrine disruption, if any, is only likely to be present at levels vastly exceeding the intake as a food.
The International Agency for Research on Cancer (IARC) – Summaries & Evaluations stated butylated hydroxyanisole was tested for carcinogenicity in two experiments in rats and in two experiments in hamsters by administration in the diet, inducing benign and malignant tumours of the forestomach.
One of its metabolites is TBHQ ( t-butylhydroquinone), a preservative made infamous by food writer Michael Pollan.
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