Butylated hydroxyanisole (BHA)

Mixture of 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.

Antioxidant in fats, oils, chewing gum, and dehydrated potatoes.

Prevents lipid oxidation. Some animal studies at high doses show tumor-promoting effects; food exposure is much lower.

Possible endocrine activity at high doses in animal studies. EFSA considers current exposure within ADI for most populations.

Permitted only in specified food categories with limits in EU Annex II.

Butylated hydroxyanisole (BHA) is a permitted food additive in the U.S. under 21 CFR 172.110, not merely GRAS. It is used as an antioxidant in fats, chewing gum, and dehydrated potato products. FDA sets specific food categories and use levels rather than the EU Annex II framework.

Category-specific maximum levels (often 100–400 mg/kg fat) in Annex II Part E.

0–0.5 mg/kg body weight per day (JECFA).