2,6-di-tert-butyl-p-cresol

Epidemiological data

Administrative data

Endpoint:

epidemiological data

Type of information:

experimental study

Adequacy of study:

supporting study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

other: acceptable, well-documented publication which meets basic scientific principles

Data source

Reference

Reference Type:

publication

Title:

Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomache cancer risk: Results from analyses in the Netherlands Cohort Study

Author:

Botterweck, A., A., M. et al.

Year:

2000

Bibliographic source:

Food and Chemical Toxicology, 38, 599-605

Materials and methods

Study type:

cohort study (prospective)

Endpoint addressed:

carcinogenicity

Principles of method if other than guideline:

other: cohort study

GLP compliance:

not specified

Test material

Test material information

Constituent 1

Reference substance name:

2,6-di-tert-butyl-p-cresol

EC Number:

204-881-4

EC Name:

2,6-di-tert-butyl-p-cresol

Cas Number:

128-37-0

Molecular formula:

C15H24O

IUPAC Name:

2,6-di-tert-butyl-4-methylphenol

Details on test material:

Information on BHA and/or BHT content was obtained by chemical analysis of selected potential BHA- and or BHT containing food and by the use of two other information sources: a Dutch database of food additives for people with food intolerance and allergy (ALBA) and the durch Compendium of Food and Diet Products (Compendium of Food and Diet Products, 1989/1990)

Method

Details on study design:

The Netherland cohort study on diet and cancer (NLCS) is a prospective cohort study which started in September 1986 among the general population in the Netherlands. The cohort included 62573 women and 58279 men aged 55 to 69 yr in 1986. At baseline, the cohort members completed a mailed, self-administered questionnaire on dietary habilts, smoking, occupation, medical history, personal and family history of cancer, and demopraphic data.

Exposure assessment:

measured

Results and discussion

Results:

In this study, no significant association with stomach cancer risk was found for usual intake of low levels of BHA and BHT.

Any other information on results incl. tables

After 6.3 years of follow-up, complete data on BHT intake of 192 incident stomach cancer cases and 2035 subcohort members were available for case-cohort analysis. Mean intake of BHA or BHT among subcohort members was 105 and 351 µg/day, respectively. For consumption of mayonnaise and other creamy salad dressings with BHA or BHT no association with stomach cancer risk was observed. A statistically non-significant decrease in stomach cancer risk was observed with increasing BHA and BHT intake. In this study, no significant association with stomach cancer risk was found for usual intake of low levels of BHA and BHT.