Introduction
Butylated hydroxytoluene, commonly known as BHT, is a chemical compound that is frequently used as a food preservative. BHT has been added to foods in the United States and other countries since the 1950s to help prevent oxidation and rancidity in fats and oils. Though controversial in some circles, it remains approved and widely used globally in small amounts to extend the shelf life of many packaged and processed foods.

Chemical Properties and Production
BHT is an organic synthetic compound that is a derivative of phenol. Its chemical formula is C15H24O. BHT is produced industrially through an alkaline-catalyzed condensation reaction between isobutylene and p-cresol. The compound is a waxy white or colorless solid. BHT is only slightly soluble in water but readily dissolves in organic solvents and oils. These properties make it effective as a fat-soluble preservative when added to foods.

Food Preservation Uses
The primary uses of BHT include serving as an antioxidant preservative in fats, oils, and fatty foods. By helping to neutralize free radicals and prevent oxidation reactions, BHT can extend the shelf life of these products. Some of the most common food items that contain added BHT include: butter and margarine, vegetable oils, shortening, baked goods such as cakes and cookies, cereals, potato chips, corn chips, meat products like sausages, chewing gum, and sauce mixes. BHT prevents rancidity in these foods caused by exposure to oxygen, light, and heat over time during processing, storage, and use by consumers.

Regulatory Status and Controversy
In many countries including the United States, Canada, Australia, and those in the European Union, BHT is approved by food safety authorities as a food additive categorized as an antioxidant. It is designated with the E number E321. However, BHT has been more controversial in other nations and some health communities. Some studies in animals have linked BHT exposure to cellular DNA damage and potential cancer risk when consumed at very high doses. Despite this research, global regulatory bodies have determined approved usage levels of BHT in foods to be safe for human consumption based on available evidence. However, consumer demand for more natural preservatives without chemical additives has led many food brands to reduce or remove BHT from some product formulations in recent decades. Health advocates encourage consumers to limit intake of highly processed foods in general which often contain numerous additives like BHT. The regulatory approval and continued widespread usage of BHT in foods remains an ongoing debate between scientists, the food industry, and consumer groups.

Metabolism and Potential Health Effects
When consumed in food, most Butylated Hydroxytoluene  is readily absorbed and metabolized in the liver and intestines before being eliminated from the body. BHT can potentially interact with certain compounds, drugs, and affect hepatic detoxification enzymes. Some studies have investigated potential effects of BHT exposure on thyroid function, sperm quality, blood parameters, and mutagenicity based on high dosage animal testing. Findings have been mixed with little evidence linking approved consumption levels in foods to direct adverse health outcomes in humans. More research is still needed regarding long-term, low-level BHT intake through dietary sources and possible links to certain diseases in people. Overall the safety profile of BHT as a food preservative when consumed at permitted levels remains uncertain, though global regulators continue to deem it safe based on the weight of current scientific literature.

Conclusion
In summary, BHT has been a widely utilized synthetic food preservative for over half a century all over the world. While used extensively by the food industry to extend shelf life and prevent spoilage of many packaged food items, some safety and health concerns regarding BHT have arisen. More research is still warranted to fully understand the human health implications, if any, from typical dietary exposure levels. The ongoing debate around its approval status and natural substitutes look set to continue between various interested stakeholders into the future. With consumers pushing for simpler, cleaner ingredients, alternative antioxidant options may increasingly displace BHT usage as well over time depending on cost and effectiveness factors.

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