what is tbhq in food

TBHQ stands for tertiary butylhydroquinone, which is a synthetic aromatic organic compound and a type of phenol. It is used as a food preservative for unsaturated vegetable oils and many edible animal fats, as it prevents fat oxidation and extends storage life. TBHQ is added to a wide range of foods, including crackers, fats and oils, chips, donuts, some breads, popcorn, other snacks, pre-made frozen foods, and packaged dinners. It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material to which it is added. It can be combined with other preservatives such as butylated hydroxyanisole (BHA) . Its primary advantage is extending storage life. The European Food Safety Authority (EFSA) and the United States Food and Drug Administration (FDA) have evaluated TBHQ and determined that it is safe to consume at the concentration allowed in foods. The FDA and European Union both set an upper limit of 0.02% (200mg/kg) of the oil or fat content in foods. However, at very high doses, it has some negative health effects on lab animals, such as producing precursors to stomach tumors and damage to DNA. While TBHQ has been found to exhibit anti-carcinogenic effects, a number of studies have also shown that chronic exposure to TBHQ may induce carcinogenicity.