BHA, BHT, and TBHQ
BHA and BHT have been used, as food additives, in food products, with some restrictions, since the late 1950s. TBHQ is a more recent addition to the list of antioxidants allowed in food, in Europe, it became an accepted antioxidant for food use in 2004.
Their full names are:
BHA: Butylated hydroxyanisole (E320)
BHT: Butylated hydroxytoluene (E321)
TBHQ: Tertiary-butyl hydroquinone (E319)
There is nothing ‘natural’ about BHA, BHT, and TBHQ. They are synthetic compounds produced in laboratories. BHT was initially developed as an antioxidant for use with petroleum and rubber products.
All three are used as antioxidants in a large number of foods that contain oil and fat. The use of BHT has declined whilst the use of BHA has increased; this is primarily because BHA is more stable at higher temperatures. TBHQ is now appearing more and more in the products that we eat but, at the moment, BHA is still the most commonly used one of these three.
Whilst considered safe for human consumption as food additives they do cause, some people, problems. Conditions that have been linked with them include:
ADHD, Allergies, Angioedema, Dermatitis, Excessive sweating, Headache, Joint Pain, Rhinitis, Sleepiness, Stomach problems, Urticaria, Weight Gain.
The widespread use of BHA, BHT, and TBHQ in foods, food packaging and non food products makes them exceedingly difficult to avoid. You can find out more in Antioxidants.