About BHA
Butylated Hydroxyanisole (BHA) is a synthetic antioxidant used as a preservative in food, supplements, and cosmetics to prevent spoilage by inhibiting oxidation. Its effectiveness as an antioxidant is well-established. However, concerns exist regarding its safety profile. Animal studies have demonstrated carcinogenicity at high doses, and potential endocrine-disrupting effects have been suggested. Allergic reactions are also possible. While regulatory bodies generally consider BHA safe at low concentrations commonly found in products, caution is advised, and consumers should be aware of the potential risks, particularly with long-term or high-dose exposure. Further research is needed to fully understand the long-term effects on human health.
Key Information
Compare All Forms
Compare different forms of BHA by bioavailability, conversion rates, and active ingredient content:
| Form | Tier | Steps |
BHA (mg) |
Bioavailability | Action |
|---|---|---|---|---|---|
| BHA (Butylated Hydroxyanisole) | Tier 3 | 3 | — | Basic/low bioavailability form. Cheap raw material with poor absorption or high GI distress. Often poorly utilized by the body, requires 3+ conversion steps. | View → |
Scientific Evidence
IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Volume 40: Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. Lyon, 1986.
EFSA (European Food Safety Authority). Scientific Opinion on the re-evaluation of butylated hydroxyanisole (E 320) as a food additive. EFSA Journal 2011;9(3):2065.
EFSA (European Food Safety Authority). Scientific Opinion on the re-evaluation of butylated hydroxyanisole (E 320) as a food additive. EFSA Journal 2011;9(3):2065.