The role of toxicological interactions in chemical carcinogenesis

Reactivity of butylated hydroxytoluene

Butylated hydroxytoluene (BHT) is a synthetic antioxidant that is widely used as an additive in foodstuffs to prevent spoiling. The physical-chemical properties of BHT and many related phenols have been examined previously although the mechanisms by which it exerts its antioxidant properties are poorly understood. The reactivity of BHT with singlet oxygen [O2(1 delta g)] and a number of radical species has been examined using the techniques of time resolved luminescence and pulse radiolysis. In benzene solution BHT reacted with O2(1 delta g) at a bimolecular rate constant of 1.3 x 10(6)M-1s-1. The one-electron oxidized, phenoxyl type BHT radical was generated using pulse radiolysis and the absorption spectrum showed a maximum at 400 nm. BHT reacts slowly with many radical species and upper limits for the bimolecular rate constant for reaction with several electron transfer processes are presented. The antioxidant role of BHT is discussed in terms of its reactivity, localization, and stability.

The effects of dietary butylated hydroxytoluene on liver and colon tumor development in mice

Male and female C3H mice were fed a diet containing 0.5% or 0.05% of the antioxidant butylated hydroxytoluene (BHT). After 10 months, male but not female animals had a significantly increased incidence of liver tumors compared to animals kept on a BHT-free control diet. In a second experiment, male BALB/c mice were treated subcutaneously with the carcinogens dimethylhydrazine (DMH) or intrarectally with methylnitrosourea (MNU). A diet containing 0.5% BHT significantly increased the incidence of colon tumors in DMH treated animals but had no effect in mice given MNU. It is concluded that the effect of BHT on tumor development depends on strain and target organ examined and possibly also on the chemical carcinogen used.