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Toxicological Aspects of Antioxidants Used as Food Additives

  • Susan M. Barlow
Part of the Elsevier Applied Food Science Series book series (EAFSS)

Abstract

The toxicology of antioxidants has become one of the more controversial areas in the continuing debate on the safety of food additives. In recent years, problems have arisen with the antioxidants butylated hydroxyanisole (BHA) & butylated hydroxytoluene (BHT) when new long-term studies showed that these compounds could produce tumours in animals. Chemicals which have been shown to cause cancer in long-term animal studies are normally not permitted as food additives, & regulatory authorities would have little hesitation in making such a decision in the case of any new chemical submitted to them for approval which appeared to be a genotoxic carcinogen. However, with BHA & BHT, not only did the new findings conflict with the results of earlier, negative, long-term studies, but also their significance for hazard assessment in man was surrounded by even more uncertainties than those which toxicologists are used to considering when extrapolating from animal experiments to man.

Keywords

Food Additive Propyl Gallate Butylate Hydroxyanisole Propyl Gallate Ascorbyl Palmitate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers Ltd 1990

Authors and Affiliations

  • Susan M. Barlow
    • 1
  1. 1.Toxicology and Environmental Health Division, Department of HealthLondonUK

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