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(butylated hydroxyanisole)

A preservative and artificial antioxidant added to fatty foods to prevent them from going rancid too quickly. It has properties similar to BHT (butylated hydroxytoluene) which is suspected to be carcinogenic in rats. Consequently, some food manufacturers are replacing these synthetic preservatives with natural ones, such as ascorbic acid and vitamin E.

Subjects: Medicine and Health.

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