Butylated Hydroxyanisole (BHA)
- What It’s Used In: As Antioxidant To Keep Food Fresh For Longer
- Problems Caused: Cancer/Tumors
While it would be easy for us to simply outright state Butylated Hydroxyanisole is one of the more dangerous ingredients around, we cannot say this. Mostly known as an antioxidant, it has been in use since around 1947. The idea was that it could prevent rancid issues in edible fats and oils. Yet we found out in the 1980s via animal testing that they can potentially cause tumors. This made BHAs sort of stand out as dangerous, considering it seemed that they were carcinogenic. But other studies since have claimed it is an anticarcinogen, muddying the waters a bit for the scientific community.