BHA (butylated hydroxyanisole)
What you need to know
BHA is an antioxidant that stops fats and oils going rancid. It is used in cereals, snack foods, instant mash and chewing gum.
The cancer-research agency IARC classifies it as “possibly carcinogenic to humans” (Group 2B), based mainly on stomach tumours in animals. Food regulators still permit it, but only within strict limits.
Many makers now prefer natural antioxidants such as vitamin E (tocopherols) instead.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted with maximum levels (FSANZ). |
| 🇪🇺EU | Approved Permitted with strict maximum levels; ADI 1 mg/kg bw/day. |
| 🇺🇸US | Approved Permitted (FDA). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Butylated hydroxyanisole, a fat-soluble phenolic antioxidant. ADI 1 mg/kg bw/day (EFSA 2011); JECFA ADI 0.5 mg/kg bw/day. IARC Group 2B (1986).