by Introduction
Butylated hydroxytoluene, commonly known as BHT, is a synthetic organic compound that is frequently used as a food preservative. It helps prevent or slow down the oxidation process of fats and oils in food products. BHT is a lipophilic compound that can inhibit the auto-oxidation of fats and oils present in food products. Let’s take a closer look at this widely used food additive.
What is BHT?
BHT is an organic compound that belongs to a class of chemical compounds called phenols. Its chemical formula is C15H24O. When ingested, BHT is readily absorbed by the body and quickly metabolized and excreted in urine and feces. BHT helps food products last longer on store shelves by preventing changes in color, flavor and texture that result from fat oxidation. Due to its ability to inhibit oxidation, it is commonly added to vegetable oils, butter, shortening, breakfast cereals, snack foods, meats and various other products we consume regularly.
Mechanism of Action
On a chemical level, BHT works by donating a hydrogen atom to fatty acid peroxyl radicals that initiate the chain reaction of lipid oxidation. By donating a hydrogen atom, BHT converts these radicals to more stable products and effectively stops the chain reaction of oxidation in its tracks. This allows fats and oils to maintain integrity and extend the shelf life of foods before they start turning rancid. BHT can scavenge free radicals and reactive oxygen species that cause oxidation. This antioxidant property is the key mechanism through which BHT helps preserve foods.
Health Effects and Safety
While BHT does help extend food shelf life, its effects on human health have been debated. The U.S Food and Drug Administration has classified BHT as generally recognized as safe based on reviews. However, some animal studies have linked BHT exposure to health issues. Long term, high dose consumption was found to cause hyperplasia in the liver and kidneys of rats. There is also limited evidence from human and animal studies linking BHT exposure to behavioral issues as well as increased cancer risk. However, more conclusive evidence is still needed. When ingested in small amounts through the regular diet, BHT is not thought to pose major health risks for most people. The acceptable daily intake of BHT set by food regulatory agencies is 0.1-0.25 mg per 1 kg of body weight. Nonetheless, due to some health concerns, the use of BHT as a food additive is banned in Japan and the European Union. Consumers also try to avoid BHT by reading food labels.
Detection and Regulations
Given the safety concerns Butylated Hydroxytoluene around BHT, it is important that it is properly disclosed on food labels. BHT must be mentioned on the ingredients list of foods that contain it as a preservative. In many countries like the US, there are regulations in place set by agencies like the FDA regarding appropriate food uses and maximum levels of BHT allowed in different food categories. Analytical methods like gas chromatography have also been developed to detect trace amounts of BHT residues in food samples for enforcement purposes. Overall, while BHT helps extend shelf life, there are some health aspects that warrant precautionary measures like proper labeling and application of established guidelines on its use.
Alternatives to BHT
Due to the controversy around BHT’s effects, food manufacturers have sought out alternatives. Natural preservatives such as tocopherols (vitamin E) and ascorbic acid (vitamin C) can mimic some of BHT’s antioxidant functions. These vitamins are available as extracts from various plant sources. Another antioxidant food additive, TBHQ (tert-butylhydroquinone) is used similarly to BHT but produces different metabolic breakdown products. Plant extracts high in polyphenols from blueberry, green tea and rosemary also exhibit antioxidant properties and are utilized. Lipids from butcher’s broom leaves, schisandra fruit and oleoresin rosemary provide alternatives to synthetic BHT and similar compounds. However, natural options are not always as effective or economical as pure BHT on their own. Ongoing research continues to evaluate newer alternatives.
In summary, BHT has certainly earned its spot as a common food additive for extending shelf life. However, some safety concerns have also surrounded this synthetic phenolic compound over time. Regulatory efforts try balancing its useful applications while ensuring labeling and proper controls. Meanwhile, alternatives are being explored as options for avoiding BHT exposure altogether. Further research remains important to continually assess risks versus benefits of both existing and novel shelf life enhancing technologies in our food system. Judicious, informed use guided by evidence-based guidelines seems prudent when it comes to BHT and other food preservatives.
*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
