Learn about the role of BHT in nutrition, its benefits, controversy, regulations, and alternatives. Discover how this synthetic antioxidant impacts food quality and safety.
Butylated hydroxytoluene (BHT) is a synthetic antioxidant commonly used in the food industry to prevent oxidation and extend the shelf life of various products.
BHT helps maintain the freshness and quality of foods by preventing rancidity and off-flavors caused by oxidation. It is particularly effective in preserving fats and oils, as well as certain processed foods.
Despite its widespread use, BHT has been the subject of controversy due to potential health concerns. Some studies have linked BHT to negative effects on the liver and kidneys, as well as possible carcinogenic properties.
In many countries, including the United States, BHT is considered safe for use in food products within specified limits. Regulatory bodies closely monitor its levels to ensure consumer safety.
Due to the concerns surrounding BHT, some food manufacturers are exploring natural alternatives such as rosemary extract and vitamin E to achieve similar antioxidant effects.