SILVER SPRING, MD — In the latest FDA update, the government agency launched a reassessment of butylated hydroxyanisole (BHA), a food preservative used to prevent the spoilage of fats and oils in products such as cookies. This process, which includes a Request for Information on the use and safety of the ingredient, will evaluate whether or not BHA is safe to use in food and as a food contact substance.
“BHA has remained in the food supply for decades despite being identified by the National Toxicology Program as ‘reasonably anticipated to be a human carcinogen’ based on animal studies,” said HHS Secretary Robert F. Kennedy, Jr. “If BHA cannot meet today’s gold-standard science for its current uses, we will remove it from the food supply and continue cleaning up food chemicals, starting where children face the greatest exposure.”
BHA was first identified as Generally Recognized as Safe in 1958 and approved as a food additive in 1961. The FDA noted that while use of the ingredient has declined in recent years, it persists in certain food products, such as those aimed at kids.
“We are taking decisive action to ensure chemicals in our food supply are not causing harm,” said FDA Commissioner Marty Makary, M.D., M.P.H. “The scientific community has raised significant concerns about some chemicals currently in the food supply. Once we complete our assessment of BHA, we expect to conduct similar assessments for butylated hydroxytoluene, a synthetic preservative known as BHT, and azodicarbonamide, a chemical used in yoga mats and also used as a dough conditioner.”
This re-assessment falls in line with other initiatives within the Make America Healthy Again strategy from the Trump administration, such as the removal of synthetic food dyes from the US food supply and fast-tracked approval of naturally derived alternatives.
“The FDA is committed to ensuring the safety of chemicals in our food supply through rigorous, science-based evaluation,” said Kyle Diamantas, deputy commissioner for Human Foods. “This comprehensive post-market assessment of BHA reflects our proactive approach to food safety and our dedication to protecting public health by continuously reviewing the latest scientific evidence.”
The baking industry has made various efforts to reformulate its offerings to comply with refreshed regulations. This includes the American Bakers Association’s industry-wide voluntary pledges to remove ingredients such as potassium bromate and artificial food dyes.
