Food antioxidants, explained
Antioxidants are added to stop fats going rancid and colours fading. The useful thing to know is that the word covers two very different groups: natural vitamins like C and E, which are safe, and synthetic compounds like BHA and BHT, which are not. Of the 15 here, 6 are rated avoid and 5 are safe.
The split is about as clean as it gets. On the avoid side are the synthetic antioxidants, BHA, BHT, TBHQ and the gallates, several flagged over possible carcinogenicity. On the safe side are the natural ones, essentially vitamin C and vitamin E doing the same job. When you see “antioxidant” on a label, which one it is makes all the difference.
Avoid · 6
Known or suspected to cause harm: a substance EFSA or another regulator has flagged, or one restricted in some jurisdictions. Best kept out of a regular diet.
Watch · 4
Mixed evidence or a specific concern (gut, allergy, or contested safety data). Not alarming, but worth keeping an eye on rather than eating without limit.
Safe · 5
Cleared by EFSA with no significant concern at typical dietary exposure. Common, well-studied, and not a reason to put a product back on the shelf.