BHT (butylated hydroxytoluene)

Butylated hydroxytoluene (BHT) is a food additive used as an antioxidant to prevent fats and oils from going rancid, which matters because it affects the shelf life and safety of many packaged foods.

Studies have found that BHT can cause adverse effects in high doses, such as liver damage and potential carcinogenicity. However, regulatory bodies like SCCS have concluded that at typical dietary exposure levels, BHT is generally safe for human consumption. Research also shows that BHT has strong antioxidant properties which help stabilize food products, but its use in polymer materials can affect their physical characteristics.

Connections to other concepts include antioxidants, food safety, and liver health, as these areas are most impacted by the presence of BHT.

While there is a body of research on BHT, more long-term studies on human health effects at low exposure levels would provide clearer evidence.

Sources

• BHT - Butylated Hydroxytoluene. (PMID:37751543)
• Butylated hydroxytoluene (BHT): a review. (PMID:6754366)
• SCCS scientific opinion on Butylated hydroxytoluene (BHT) - SCCS/1636/21. (PMID:36565917)
• Effect of butylated hydroxytoluene (BHT) concentrations on polymerization shrinkage stress and other physicochemical properties of experimental resin composites. (PMID:38970944)
• Final report on the safety assessment of BHT(1). (PMID:12396675)
• Understanding the chemistry behind the antioxidant activities of butylated hydroxytoluene (BHT): a review. (PMID:26150290)

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