Food and Chemical Toxicology 1999-01-01

Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives.

G M Williams, M J Iatropoulos, J Whysner

文献索引：Food Chem. Toxicol. 37(9-10) , 1027-38, (1999)

全文：HTML全文

摘要

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are widely used antioxidant food additives. They have been extensively studied for potential toxicities. This review details experimental studies of genotoxicity and carcinogenicity which bear on cancer hazard assessment of exposure to humans. We conclude that BHA and BHT pose no cancer hazard and, to the contrary, may be anticarcinogenic at current levels of food additive use.