Food Preservative BHA Under New Safety Review

The U. S. Food and Drug Administration has started a fresh examination of butylated hydroxyanisole, a preservative that keeps many packaged foods from spoiling. The agency wants the public to share any new data on how BHA is used and whether it remains safe. This effort follows a 2025 program that re‑evaluates existing food additives, with BHA highlighted as a priority. BHA has been in the market since 1958, first declared “generally recognized as safe” and later approved for food use in 1961. It is commonly added to items like frozen dinners, cereals, cookies, candy, ice cream and some meats.Although its presence has dropped in recent years, the chemical still appears in foods aimed at children. Health experts have long warned that animal studies suggest BHA could be a human carcinogen. The FDA’s new review aims to match today’s highest scientific standards and, if needed, remove the substance from foods. After BHA, regulators plan to scrutinize other additives such as butylated hydroxytoluene (BHT) and azodicarbonamide. The agency also intends to overhaul how “generally recognized as safe” decisions are made, which may bring more chemicals under closer watch. The goal is to increase transparency and protect consumers from potential risks in the food supply.