Canned food has been linked to higher levels of BPA in the body, according to a new study by Stanford University and Johns Hopkins University researchers.
Canned food has been linked to higher levels of BPA in the body, according to a new study by Stanford University and Johns Hopkins University researchers.
BPA, which is short for bisphenol A, is a chemical commonly used to make plastics and line the inside of metal food containers, among other applications.
According to the Mayo Clinic, past studies indicate that "...BPA can seep into food or beverages from containers that are made with BPA. Exposure to BPA is a concern because of possible health effects...on the brain, behavior and prostate gland of fetuses, infants and children."
The recently published study adds evidence that the BPA used to coat food cans is also being ingested.
After assessing over 7,500 participants, the team found that “canned food was associated with higher urinary BPA concentrations, and the more canned food consumed, the higher the BPA.”
Furthermore, they found different levels of contamination depending on the contents; canned soups and pastas produced a stronger result than canned vegetables and fruit.
The team hopes the government will also begin to test “other chemicals used as BPA replacements in food packaging.”
