Butylated Hydroxytolulene (BHT)
Ingredient Name: Butylated Hydroxytolulene (BHT)
Alternative Names: BHT, Butylated Hydoxytolulene, Butylhydroxytolulene, Dibutylated Hydroxytoluene, Antioxidant 264
Use in Food: BHT is an antioxidant commonly used in addition to similar chemical substance butylated hydoxyanisole (BHA) to preserve foods. BHT is added to a variety of foods (such as meats, breakfast cereals, shortening, chewing gum, dried potato flakes, enriched rice products, potato chips, dried soups and candy) to slow oxidation. This preserves…
…products from discoloration, loss of flavor and rancidity of fats and oils. (Murphy, 1996)
In addition to its uses in food preservation, the antioxidant effects of BHT are commercially used in food packaging material, jet fuels, embalming fluid and to preserve fats and oils in cosmetics and pharmaceuticals, such as those used to treat the Herpes virus family.
Postitive Effects: BHT is an FDA-approved substance, used to maintain palatability and wholesomeness. It reacts with oxygen in foods to prevent spoilage, and is currently used in the US at concentrations of under 0.02% of the food’s fat or oil content. (FDA Brochure, 1992), (Foulke).
After testing BHT for carcinogenic effects, a 1994 study suggested that the antioxidant properties of BHT may, in fact, slow cancer development by combating oxidative stress. However, these results have yet to be proven. (Williams, 1994)
Negative Effects: Concerns over safety have led to the ban or heavily restricted use of BHT as an antioxidant in several countries such as England, Australia and Japan. (Murphy, 1996). Safety concerns include liver dysfunction, hyperactivity and increased blood cholesterol levels after high administration of BHT. (Feingold association)
In addition, BHT is a suspected carcinogen, with many studies indicating that at high levels, BHT increases the risk of cancer in tested animals. However, others argue that BHT poses little threat to humans, as cancer in animal models occurred in their forestomachs, a structure humans do not possess. (Foulke)
In light of these safety concerns, many people maintain that plant-based alternatives to BHT, which have similar antioxidant effects, should be used. However, these substances still need to undergo rigorous testing according to FDA standards. (Daniells, 1996)
References:
Daniells, S. (1996) Essential oils offer natural antioxidant alternatives for meats. Viewed on May 13, 2009. Online: http://www.foodnavigator.com/Science-Nutrition/Essential-oils-offer-natural-antioxidant-alternatives-for-meats
FDA Brochure – U.S. Food and Drug Administration Brochure Food Additives (1992). Viewed on May 13, 2009. Online: http://vm.cfsan.fda.gov/~lrd/foodaddi.html
Feingold Association of the US. Viewed on May 13, 2009. Online:
http://www.feingold.org/pg-overview.html
Feingold’s links to studies of BHT, BHA and TBHQ. Viewed on May 13, 2009. Online: http://www.feingold.org/Research/bht.html#Chung
Foulke, JE, writer for FDA Consumer. Fresh Look at Food Preservatives. Viewed on May 13, 2009. Online:
http://www.nettally.com/prusty/foodpres.htm
Murphy, K. (1996) Do food additives subtract from health? Viewed on May 13, 2009. Online: http://www.businessweek.com/1996/19/b3474101.htm
Williams, GM, Iatropoulos, MJ and Whysner, J. (1999) Safety Assessment of Butylated Hydroxyanisole and Butylated Hydroxytoluene as Antioxidant Food Additives. Abstract viewed on May 13, 2009. Online:
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6P-3Y9H4S1-J&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=7aa40b51508a4d1b4b442324e121938a
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