FDA to Ban BHA Additive in Meats and Bread
The U.S. Food and Drug Administration (FDA) is taking significant steps toward banning butylated hydroxyanisole (BHA), a commonly used food additive found in processed foods like meats and bread. This movement comes in response to longstanding health concerns regarding BHA’s potential carcinogenic effects.
FDA’s Action on BHA: Background and Implications
BHA has been a part of the food supply since the FDA classified it as “generally recognized as safe” in 1958. It received official approval as a food additive in 1961. The chemical is primarily used to prevent spoilage in fats and oils, appearing in various products such as:
- Frozen meals
- Breakfast cereals
- Cookies
- Ice cream
- Certain meat products
Concerns Over Cancer Risks
The FDA has announced a new safety review of BHA, motivated by ongoing concerns about its cancer risks in humans. The National Toxicology Program had previously identified BHA as “reasonably anticipated to be a human carcinogen” based on animal studies conducted in the 1990s. Furthermore, BHA is recognized as a known carcinogen in California under Proposition 65.
Previous studies linking BHA to cancer date back to the 1980s and 1990s. However, human research on the additive remains limited. As part of its review, the FDA is seeking input from the public and industry to gather additional data on BHA’s utilization and safety.
Official Statements and Reactions
Health and Human Services Secretary Robert F. Kennedy Jr. emphasized the importance of this reassessment. He stated, “This reassessment marks the end of the ‘trust us’ era in food safety.” This review aligns with Kennedy’s broader agenda focused on eliminating harmful chemicals from the food supply.
In 2022, Kennedy proposed phasing out all artificial dyes from food products, arguing their link to behavioral issues in children, a claim that remains under scrutiny by the FDA. In contrast, the agency has approved substitutes like beetroot red and spirulina extract as natural dyes.
Expert Opinions on BHA Review
Marion Nestle, a professor emerita at New York University, expressed a desire to understand how the FDA intends to evaluate BHA’s safety. She noted that past toxicology studies have relied mainly on lab tests and animal experiments, which may not accurately reflect human outcomes. Establishing human studies would present ethical concerns, along with being time-consuming and expensive.
Despite these challenges, Nestle welcomed the FDA’s decision to conduct a safety review of BHA. She stated that BHA has been on the Center for Science in the Public Interest’s “avoid” list for years, reflecting its potential risks.
Future Actions and Industry Response
The Consumer Brands Association, a key industry trade group, has yet to respond to requests for comment regarding the FDA’s recent actions. The outcome of the FDA’s review could have significant implications for the food industry and consumer safety standards moving forward.
