The FDA is set to reexamine the safety of BHA, a preservative commonly found in popular snack foods, as part of a broader effort to take a closer look at chemical additives used across the U.S. food supply.
A Fresh Safety Review Underway
Federal health officials announced Tuesday that they will reassess the safety of butylated hydroxyanisole (BHA), a synthetic preservative used to extend shelf life in a wide range of products. The ingredient is commonly found in items such as potato chips, breakfast cereals, frozen meals and processed meat products.
The U.S. Food and Drug Administration has issued a formal request for updated scientific data and public information about the chemical. According to the agency, the review will evaluate whether BHA remains safe under its current conditions of use, both in food and in materials that come into contact with food during packaging or processing.
Part of a Larger Effort on Food Chemicals
The reassessment is one piece of a wider FDA initiative to revisit the safety of certain additives already present in the food system. Earlier this year, the agency identified BHA as a high-priority substance for review, signaling growing attention to long-standing ingredients that were approved decades ago.
FDA Commissioner Marty Makary said the agency’s goal is to ensure that chemicals used in food do not pose risks to public health. Officials emphasized that the review reflects a precautionary approach based on evolving scientific evidence and consumer concerns.
A Long History — and Ongoing Questions
BHA was first designated as “generally recognized as safe” (GRAS) in 1958 and later approved as a food additive in 1961. However, its safety profile has been debated for years. Since 1991, the National Toxicology Program has listed BHA as “reasonably anticipated to be a human carcinogen,” based largely on animal research.
Consumer advocacy organizations, including the Center for Science in the Public Interest, have long encouraged people to limit exposure to the preservative. Some laboratory studies have linked BHA to cancer in rodents such as rats, mice and hamsters. In addition, California has included BHA on its Proposition 65 list of chemicals known to cause cancer since 1990.
Still Present, Though Less Common
While labeling data suggest that manufacturers have reduced their use of BHA over time, the ingredient has not disappeared from store shelves. The FDA notes that it is still present in a variety of packaged foods, including products marketed toward children.
The agency’s upcoming review will help determine whether current usage levels remain appropriate or if regulatory changes may be needed based on the latest scientific findings.
