Karen Killinger-Mann
Killinger-Mann is the consumer food safety specialist at Washington State University in Pullman. Her doctorate degree in animal science includes an emphasis in food microbiology and food safety. |
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What's in my...? BHT
Friday, May
11, 2007
compiled by Columbian staff
Take a moment to look at the ingredients listed on the labels of the foods you eat.
This time, we're examining BHT -- found in products such as Safeway
brand Oats & Almonds cereal -- as suggested by Columbian reader Chuck
Stillman of Battle Ground. Washington State University food specialist
Karen Killinger-Mann offers analysis and insights:
Made
of: BHT - and other antioxidant compounds, such as BHA and TBHQ
- are produced synthetically through chemical reactions involving phenolic
compounds. "Phenolic" means their chemical make-up involves a ring structure
composed of carbon, hydrogen and oxygen. Antioxidants have been approved
for use in foods since 1947, and food labels require a statement regarding
the function of antioxidants in the food, such as "to preserve freshness."
Why
they are needed: Antioxidants help control oxidation reactions.
During oxidation, unstable free radicals are formed and can promote a
chain reaction. Free radicals generated in humans are a health concern
because they are associated with cancer, aging, disease and other types
of cellular damage. Similarly, oxidation and free radicals are detrimental
to the quality of food products. Unsaturated fats and oils are prone to
oxidative rancidity, which results in off-flavors, off-odors and discoloration
in foods. Oxidation may also reduce nutritional value, due to the destruction
of vitamins A, C, D and E as well as essential, polyunsaturated fatty
acids, like linoleic acid.
What
antioxidants do: Free radicals beware. Antioxidants, such as
BHT, BHA and TBHQ, stabilize free radicals and prevent the chain reaction
that leads to oxidative rancidity. They are used in a variety of products,
including beverages, desserts prepared from dry mixes, cereal, rice, chewing
gum, dried fruits, meats, sausage and active dry yeast.
What
you should know: BHT, BHA and TBHQ are approved by the FDA as
food additives and are only added to foods in trace quantities (less than
0.1 percent). These levels are considered safe and nontoxic. Although
some studies on synthetic antioxidants suggest negative health impacts
may occur in laboratory animals, the FDA review of these studies concluded
that antioxidant concentrations approved for the addition to foods is
sufficiently small to avoid any potential health concerns. Even so, public
concerns regarding the use of synthetic antioxidants is promoting the
identification of naturally occurring antioxidants in foods such as rosemary,
oats, blueberries, cranberries, carrots and orange juice.
What ingredient
do you want to know more about? Submit the name of the ingredient and
the product it is found in to labelcheck@columbian.com
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