BHA (Butylated Hydroxyanisole)
BHA (Butylated Hydroxyanisole)

BHA (Butylated Hydroxyanisole)

Common names: BHA, E320 (European food additive code).
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Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Butylated hydroxyanisole (BHA) is a synthetic antioxidant widely used in the food industry to prevent oxidation and extend the shelf life of high-fat and oil-based products. It is particularly effective in stabilizing fats and preventing rancidity in items like baked goods, snacks, and vegetable oils.[1] BHA’s stability at high temperatures makes it a common additive in processed foods that require cooking or frying.[2]
Despite its functional benefits, BHA has raised concerns due to its potential health risks, including links to endocrine disruption and carcinogenicity in animal studies.[3] Regulatory agencies like the FDA and EFSA have established acceptable daily intake (ADI) levels to ensure its safe use, but long-term effects are still under review.[4] While BHA is considered safe when used within regulatory limits, consumers and manufacturers are increasingly exploring natural alternatives.[5]

Safety Overview

Regulatory Bodies

FDA (US)
The U.S. Food and Drug Administration (FDA) classifies BHA as “generally recognized as safe” (GRAS) when used within regulated limits for food preservation.[1] The FDA emphasizes monitoring its use to prevent overconsumption, as high doses in animal studies have shown potential health risks. [2]
Health Canada
Health Canada permits the use of BHA as an antioxidant in food and personal care products under strict concentration limits. [5] It emphasizes adherence to these limits to minimize potential health risks while recognizing BHA’s effectiveness as a preservative. [5]
EFSA (Europe)
EFSA has approved BHA (E320) as a food additive, setting an acceptable daily intake (ADI) of 0.5 mg/kg body weight. [2] The agency continues to monitor BHA for potential long-term effects, including its classification as a possible human carcinogen based on rodent studies. [3]
WHO (World Health Organization)
The WHO has endorsed BHA’s ADI of 0.5 mg/kg body weight, based on joint FAO/WHO Expert Committee evaluations. [4] While considered safe within these limits, the WHO highlights the need for caution due to its potential to cause oxidative stress at higher concentrations. [4]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
  • EWG Rating: Butylated hydroxyanisole (BHA) has an EWG rating of 4-6, depending on the product, indicating moderate to high hazard potential.[6]
  • Level of Caution: The Environmental Working Group (EWG) advises caution with BHA, particularly in cosmetics and food products, due to concerns over its potential endocrine-disrupting effects and carcinogenicity.[7]
  • Possible Health Risks: BHA is linked to skin irritation, endocrine disruption, and potential carcinogenic effects based on animal studies.[3]
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More about BHA (Butylated Hydroxyanisole)

  • Snack Foods: Potato chips, crackers, and pretzels
  • Cereals: Breakfast cereals and granola bars
  • Baked Goods: Packaged cakes, cookies, and pastries

Historical Use
Butylated hydroxyanisole (BHA) was first introduced in the 1940s as a synthetic antioxidant to prevent rancidity in fats and oils. [1] Its cost-effectiveness and efficiency in extending the shelf life of processed foods made it a widely adopted additive in the food industry. [2]
Current Exposure
Consumers are exposed to BHA through a variety of processed foods, including snacks, baked goods, and margarine, as well as in personal care products like lipsticks and moisturizers. [5] Despite regulatory limitations on its usage, BHA remains a common ingredient in products with long shelf life requirements. [2]

Potential Carcinogenicity
Animal studies suggest BHA may act as a weak carcinogen, with evidence of tumor formation in the forestomach of rodents when consumed in high doses. [3] Regulatory bodies classify BHA as "possibly carcinogenic to humans" (Group 2B) due to these findings. [8]
Endocrine Disruption
BHA has been shown to interfere with hormone regulation, potentially disrupting thyroid function and reproductive hormones in animal studies.[9] Long-term exposure at high doses may exacerbate hormonal imbalances. [3]
Allergic Reactions
Some individuals may experience allergic contact dermatitis or respiratory irritation from BHA, particularly when used in personal care products.[10] These reactions are typically rare but significant for individuals with chemical sensitivities.[11]
Oxidative Stress
High concentrations of BHA may induce oxidative stress, leading to cellular damage and inflammation, as observed in in-vitro and animal studies. [9] While low doses are generally considered safe, excessive consumption could contribute to long-term health risks. [3]

Toxicological Studies
Research indicates that BHA is generally safe at low doses, with an acceptable daily intake (ADI) of 0.5 mg/kg body weight set by the EFSA and WHO.[2] However, high-dose animal studies have shown evidence of carcinogenicity and oxidative damage, particularly in the rodent forestomach. [3]
Long-Term Safety
Long-term exposure to BHA, especially at levels exceeding the ADI, has been linked to endocrine disruption and potential liver toxicity in animal models. [9][11] Regular consumption above regulated limits may amplify risks of chronic inflammation and hormonal imbalances. [9]

High-Risk Groups
Vulnerable groups, including children, pregnant women, and individuals with preexisting hormonal imbalances, may be more sensitive to the effects of butylated hydroxyanisole (BHA). [3] Children are particularly at risk due to their smaller body weight and higher consumption of processed foods containing BHA.[12]
Health Impacts
In these populations, BHA has been linked to endocrine disruption, developmental toxicity, and potential carcinogenic effects when exposure exceeds regulatory limits. [9] Long-term exposure may also exacerbate oxidative stress, particularly in individuals with weakened antioxidant defenses. [10]

Recommended Intake
The acceptable daily intake (ADI) for butylated hydroxyanisole (BHA) is set at 0.5 mg/kg body weight by both the European Food Safety Authority (EFSA) and the World Health Organization (WHO). [2] This limit is based on toxicological studies to ensure safe consumption levels without adverse effects. [3]

General Safety Level
Butylated hydroxyanisole (BHA) is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used within regulated limits in food products. [1] However, high doses in animal studies have raised questions about its potential allergenic and carcinogenic effects in sensitive populations. [2]
Sensitive Individuals
Some individuals with chemical sensitivities or pre-existing allergies may experience contact dermatitis or respiratory irritation when exposed to BHA, particularly in personal care products. [10] These reactions are typically rare and associated with prolonged or high-level exposure. [10]

FAQ

What is butylated hydroxyanisole?

Butylated hydroxyanisole (BHA) is a synthetic antioxidant used to prevent fats and oils from becoming rancid.

What is butylated hydroxyanisole used for?

Butylated hydroxyanisole (BHA) is used as a preservative in processed foods, cosmetics, and pharmaceuticals to extend shelf life.

What does butylated hydroxyanisole do to your body?

BHA is generally recognized as safe, but some studies suggest potential links to endocrine disruption and carcinogenic effects in high doses.

What foods have butylated hydroxyanisole?

BHA is found in processed foods such as chips, cereals, butter, snack foods, and baked goods.

References

  1. US Food and Drug Administration FDA 2024 Sec. 172.110 Butylated hydroxyanisole Code of Federal Regulations Title 21 Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-172/subpart-B/section-172.110 ↩︎
  2. European Food Safety Authority EFSA 2011 Scientific Opinion on the re-evaluation of butylated hydroxyanisole BHA E 320 as a food additive EFSA Journal 9(10) 2392 Available at: https://www.efsa.europa.eu/en/efsajournal/pub/2392 ↩︎
  3. National Toxicology Program 2016 Butylated Hydroxyanisole Report on Carcinogens 15 Available at: https://www.ncbi.nlm.nih.gov/books/NBK590883/ ↩︎
  4. World Health Organization WHO n.d. Butylated hydroxyanisole Available at: https://apps.who.int/food-additives-contaminants-jecfa-database/Home/Chemical/2140 ↩︎
  5. Health Canada 2024 List of Permitted Preservatives Lists of Permitted Food Additives Available at: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html ↩︎
  6. Environmental Working Group n.d. BHA EWG's Skin Deep Cosmetics Database Available at: https://www.ewg.org/skindeep/ingredients/700740-BHA/ ↩︎
  7. Environmental Working Group n.d. Butylated Hydroxyanisole BHA EWG's Food Scores Available at: https://www.ewg.org/foodscores/ingredients/7519-ButylatedHydroxyanisoleBHA/ ↩︎
  8. International Agency for Research on Cancer IARC 2012 BHA and Cancer Risk in Humans Group 2B Classification Monographs on the Evaluation of Carcinogenic Risks to Humans Available at: https://monographs.iarc.who.int/list-of-classifications ↩︎
  9. Pop A Kiss B Loghin F 2013 Endocrine disrupting effects of butylated hydroxyanisole BHA E320 Clujul Med 86(1) 16-20 Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC4462476/ ↩︎
  10. Okereke CS et al. 2015 The dark side of beauty an in-depth analysis of the health hazards of preservatives in cosmetics Journal of Clinical and Aesthetic Dermatology 8(9) 27-34 Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11381309/ ↩︎
  11. Pateis V et al. 2018 The food additive BHA modifies energy metabolism in the perfused rat liver Toxicology Letters 299 191-200 Available at: https://www.sciencedirect.com/science/article/abs/pii/S0378427418319866 ↩︎
  12. Shahidi F Zhong Y 2010 Lipid Oxidation and Improving the Oxidative Stability Chemical Society Reviews 39(11) 4067-79 Available at: https://pubmed.ncbi.nlm.nih.gov/20617249/ ↩︎

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