The Food and Drug Administration (FDA) announced on Tuesday that it is taking steps toward potentially banning BHA, a food additive used in various processed foods, including meats and breads.

Butylated hydroxyanisole (BHA) has been a part of our food supply for decades. The FDA first designated this chemical as “generally recognized as safe” in 1958 and approved it as a food additive in 1961. BHA is primarily used to prevent fats and oils from spoiling and can be found in products like frozen foods, breakfast cereals, cookies, ice cream, and certain meat items.

The FDA has stated that it will initiate a new safety review of BHA, addressing long-standing concerns regarding its potential carcinogenic effects in humans.

In the 1990s, the National Toxicology Program identified BHA as “reasonably expected to be a human carcinogen” based on animal studies. Moreover, it is recognized as a known carcinogen under California’s Proposition 65, which can be viewed here.

Although studies linking BHA to cancer primarily focus on animal data from the 1980s and 1990s, there are not many studies involving human subjects.

As part of its review, the FDA is issuing information requests, inviting both the public and industry to submit data regarding the use of BHA and its safety profile.

Health and Human Services Secretary Robert F. Kennedy Jr. stated, “This reassessment signifies the end of the ‘trust us’ era in food safety.”

This review is consistent with President Kennedy’s “Make America Healthy Again” policy, which aims to reduce harmful chemicals present in the food supply.

Last year, President Kennedy announced intentions to eliminate all artificial colors from the food supply by the year’s end, citing claims that these colors contribute to behavioral issues in children, including hyperactivity. The FDA notes this connection is monitored but not established.

In response, the FDA has approved more extensive use of “natural” dyes such as beetroot red and spirulina extract, a color additive sourced from algae.

Marion Nestle, a professor emeritus at New York University specializing in nutrition and public health, expressed her desire to understand how the FDA plans to assess the safety of BHA.

Nestle noted that previous toxicity studies on BHA largely depended on laboratory tests and animal studies, which may not effectively translate to human health outcomes.

She added that conducting research directly on human subjects would be impractical, costly, and ethically challenging.

Despite these challenges, Nestle commended the FDA’s decision to initiate a new safety review of BHA, highlighting that it has been on the public interest bureau’s “avoid” list for years, an organization that tracks food safety.

“It’s time for the FDA to address it,” said Nestle. “It will be intriguing to see what the reviewers conclude.”

As of now, the Consumer Brands Association, an industry group, has not responded to requests for comment.