BHT. One of the most commonly used antioxidants in foods. Also a preservative and stabilizer, employed in many foods. Used as a chewing-gum base, added to potato and sweet potato flakes and dry breakfast cereals. An emulsion stabilizer for shortenings used in enriched rice, animal fats, and shortenings containing animal fats.Â Used also as an antioxidant to retard rancidity in frozen fresh pork sausage and freeze-dried meats up to 0.01 percent based on fat content . It is also used as a flavoring additive and to treat mastitis in dairy cattle. Can cause allergic reactions.
Loyola University scientists reported on April 14, 1972, that pregnant mice fed a diet consisting of one-half of 1 percent of BHT (or BHA, butylated hydroxyanisole) gaveÂ birth to offspring that frequently had chemical changes in the brain and subsequently abnormal behavior patterns. BHT and BHA are chemically similar, but BHT may be more toxic to the kidney than BHA , according to researchers at Michigan State University. The Select Committee of the American Societies for Experimental Biology, which advises the FDA on food additives, recommended further studies.The FDA says that the possibility that BHT may convert other ingested substances into toxic or cancer-causing additives should be investigated. BHT is prohibited as a food additive in the United Kingdom. The FDA is pursuing further study.
Winter, Ruth (2009-04-04). A Consumer\\\'s Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods (Kindle Locations 3055-3057). Crown Publishing Group. Kindle Edition.