Recently, reports that "potato chips contain TBHQ carcinogenic additives" have appeared online, causing panic among many potato chip enthusiasts.
So what exactly is TBHQ? Will it have an impact on human health? What are the regulations on the use of TBHQ during food production? Let’s learn about it together below!
What exactly is TBHQ?
TBHQ, full name tert-Butylhydrochinone, is a common food antioxidant and widely used in edible oils, fried foods, baked goods and meat products. It enhances the stability of food by inhibiting oil oxidation. Simply put, TBHQ can slow down the reaction of oil and oxygen, prevent food from spoiling, and maintain its fresh taste.
TBHQ is nothing new. As early as 1972, the U.S. Food and Drug Administration (FDA) approved its use in food and listed it as a "recognized safe" (GRAS) substance. In 1991, my country also officially approved the use of TBHQ as a food antioxidant. At present, TBHQ has been recognized by more than 100 countries and regions around the world, including developed countries such as the EU and the United States. After decades of research and application, TBHQ has long become a fully verified legal food additive in the food industry, rather than some rumored "mysterious chemicals".
To put it vividly, TBHQ is like the "freshness guardian" of food. By inhibiting oil oxidation, it helps food maintain flavor and quality during storage and transportation.
Why are there TBHQ in potato chips?
To understand the role of TBHQ in potato chips, we need to look at the function of oil and oxidative hazards.
Grease is the "soul" of potato chips. The reason why potato chips are crisp and delicious is inseparable from the effect of oil. Oils and fats will undergo moderate oxidation when heated, and will also undergo complex reactions with protein, starch and other ingredients in food to produce a unique aroma. In addition, oils can also serve as "flavor carriers" to help food absorb spices and seasonings and enhance the overall taste. It can be said that without grease, the taste and charm of potato chips will be greatly reduced.
However, when oils are exposed to the air, they are prone to oxidation and deterioration, resulting in poor flavor, nutrient loss and health threats. Overoxidized oils will produce an unpleasant "smelling" and destroy the taste of the food. The essential fatty acids and vitamin E in them will also be destroyed, reducing the nutritional value of the food. More importantly, the oxidation process will produce harmful substances such as free radicals, peroxides and aldehydes. These not only affect the quality of food, but long-term intake will increase health risks.
In order to prevent oil oxidation, antioxidants came into being. It can block the chain reaction of oil oxidation, delay oil deterioration, not only maintain the quality of potato chips, but also reduce potential health risks.
Will TBHQ have an impact on human health?
The saying that "TBHQ causes cancer" has disturbed many consumers, but this concern is actually a misunderstanding of scientific research. Multiple assessments by international authorities such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Agency (EFSA) have shown that TBHQ is safe for the human body within the scope of reasonable use.
In 1997, the Joint Expert Committee on Food and Agriculture Organization/World Health Organization (JECFA) conducted a comprehensive assessment of TBHQ, which believed that it does not have genotoxic effects in the body. In 2016, the European Food Safety Agency (EFSA) combined the latest food consumption data and actual use again, and no evidence of TBHQ was found to be genotoxic or carcinogenic. The US FDA has also maintained its "recognized security" status.
The toxicity of any substance is closely related to the dose. Paracelsus, the founder of toxicology, once said: "Dose determines toxicity." JECFA determined the daily allowable intake (ADI) of TBHQ was 0.7 mg/kg·bw based on the no obvious damage level (NOAEL) in animal experiments, combined with a 100-fold safety factor. That is, it is safe to consume no more than 42 mg of TBHQ per day for an adult of 60 kg. Under normal diet, TBHQ will not pose a health threat. The term "carcinogenic" is a misunderstanding or exaggeration of scientific data.
What are the regulations on the use of TBHQ during food production?
my country has very strict management of food additives. As a food antioxidant, TBHQ has clear regulations on its scope and dosage. According to the "National Food Safety Standards Food Additives Usage Standards" (GB2760-2024), the maximum allowable use of TBHQ in food is 0.2g/kg. This standard is consistent with the recommendations of the International Codex Alimentarius Commission (CAC).
In addition, national standards require food companies to strictly abide by the TBHQ limits, while they must clearly mark the food additives used on the product labels, so that consumers have the right to know. As long as the amount of TBHQ added during food production complies with the provisions of GB2760-2024, it is legal and compliant and consumers can eat it with confidence.
Summary:
TBHQ is a scientifically verified food antioxidant that is harmless to the human body within the specified dose. In response to the rumors that "TBHQ causes cancer", we can clearly point out that this is a misunderstanding and exaggeration of scientific facts, and the evaluation of domestic and foreign authoritative institutions has long confirmed its safety.
The addition of antioxidants to potato chips is to prevent oil oxidation, ensure food quality and consumers' health. Because oxidation of oil will cause health damage. my country has strict standards for the use of TBHQ, and food companies must produce them in accordance with the law. As consumers, we should look at food additives rationally. They are an important part of the modern food industry. As long as they are used reasonably, they can not only improve the safety and taste of food, bring convenience and enjoyment to our lives, but also provide protection for our health.
(Source: Popular Science China)
