Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Butylated hydroxyanisole (BHA) is primarily used as a synthetic antioxidant preservative in foods, cosmetics, and pharmaceuticals. Its mechanism of action is based on its ability to donate hydrogen atoms, thereby neutralizing free radicals and preventing oxidative degradation of products. This antioxidant property is the reason BHA is sometimes considered for supporting or treating free radical damage. Laboratory studies (in vitro and some in vivo animal models) confirm that BHA can scavenge free radicals and inhibit lipid peroxidation, which underpins its use as a preservative.

However, evidence supporting BHA's use in humans specifically to treat or prevent free radical damage (such as in disease prevention or therapy) is weak. There are no high-quality clinical trials demonstrating benefits of BHA supplementation in managing oxidative stress in humans, and safety concerns exist due to potential carcinogenicity seen in animal studies at high doses. Regulatory agencies such as the FDA and EFSA allow BHA as a food additive within strict limits, but do not endorse it for therapeutic antioxidant use.

In summary, while BHA’s antioxidant effect is scientifically validated for preservative use, evidence directly supporting its use to treat or prevent free radical damage in humans is limited and does not support therapeutic use.

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