Butylated hydroxytoluene
BHT, short for butylated hydroxytoluene, is a synthetic antioxidant added to some foods to slow oxidation and extend shelf life.
People usually search BHT because they want a plain-English explanation of what it does in food, which products use it, and why some shoppers try to avoid it.
- Concern
- Moderate Concern
- Function
- Antioxidant
- Updated
- 2026-03-18
- State actions
- 1
What this is
BHT (butylated hydroxytoluene) is a synthetic antioxidant added to foods to prevent fats and oils from spoiling. Fast-food suppliers may use BHT to help keep frying oils, packaged snacks, or dried potato products fresh during storage. Regulatory agencies allow only small amounts of BHT, but it remains controversial. Studies in lab animals have shown that high doses can affect the endocrine system and potentially promote tumors. Some countries have responded by removing or banning BHT in foods as a precaution, even though typical human exposure is much lower than those test levels.
Critical Endpoints
The key endpoints experts review in safety assessments (critical endpoints). This is not a prediction of harm.
Restaurant Usage
4 linked ingredient reports
State Actions
1 current actions