The US FDA has announced a safety review of butylated hydroxyanisole (BHA), a preservative used as an antioxidant in foods such as potato chips, cereals, frozen meals and meats.[1][2] BHA is part of an updated list of existing chemicals in the food chain that the FDA reviews post-marketing.[2][3] Butylated hydroxytoluene (BHT) and azodicarbonamide (ADA) were also added to the list.[1][2] FDA plans to issue a draft risk prioritization framework for these chemicals with a public comment period and finalize a systematic review process.[1][3] The review will also be accelerated for phthalates, propylparaben and titanium dioxide.[1][2] The move is part of a wider initiative to improve oversight of chemicals in food and increase transparency.[3] BHA is partially or completely banned in some states, such as in Louisiana and Texas school meals.[1] FDA will request data from interested parties to support the scientific review of BHA, BHT, and ADA.[2]