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Safety of food additives: Is BHT really "generally recognized as safe"? What does the science behind it reveal?
In the food industry, Butylated Hydroxytoluene (BHT) is a widely used antioxidant. Its main function is to prevent damage to food due to oxidation reactions with free radicals. However, although BHT is considered "generally recognized as safe" (GRAS) by the U.S. Food and Drug Administration (FDA), concerns about its widespread use persist, raising questions about its safety and utility. Food for thought.
BHT is a fat-soluble organic compound that is widely used in a variety of products as an antioxidant.
The source and production of BHT
BHT is a chemical compound mainly produced by the reaction of p-cresol (4-methylphenol) and isobutylene. This compound can also occur naturally. For example, BHT can be found naturally in certain algae and in the peel of fruits such as lychees.
BHT can be naturally produced in the environment, including green algae and certain cyanobacteria.
Wide range of applications
The application of BHT is not limited to food. It is also used as an antioxidant in industry and is suitable for lubricants, aviation fuel and cosmetics. According to FDA regulations, there are specific upper limits for the use of BHT in various types of food, which also requires food manufacturers to be cautious when labeling BHT ingredients on product labels.
Controversy over health effects
Although a 1979 study concluded that BHT was not carcinogenic to animals, the World Health Organization discussed a potential link between BHT and cancer risk in 1986. There is still no consensus on a series of research reports. Some studies show that BHT may increase the risk of cancer, while others show a potential protective effect.
Concerning the health effects of BHT, there are growing opinions advocating avoiding the substance.
Latest developments regarding BHT
In some studies, BHT has been proposed as an antiviral agent, but no authoritative agency has yet provided relevant approval. In studies to evaluate its antiviral effect, although there have been deactivation and inhibitory effects on certain viruses, there is currently insufficient evidence to support the general antiviral potential of BHT in humans. Therefore, international professional infectious disease societies have not recommended the use of BHT as an antiviral therapy.
Market reaction and consumer awareness
In the food industry, in the face of consumers' heightened concerns about food safety, some food companies have taken the initiative to phase out BHT. This response not only reflects an emphasis on public health, but also demonstrates increased market requirements for transparency and security.
Some food companies have begun to voluntarily phase out BHT and prioritize consumer concerns about ingredients.
Summary of future thoughts
As people’s awareness of food safety increases, the use of BHT will inevitably need to be re-evaluated. Even if it is now classified as GRAS, research into the long-term effects and potential risks needs to continue. Consumer choice and market response may become the key to future policy adjustments. And what are your expectations for the future development of these food additives?
