SILVER SPRING, MD (WCMH) — A new study says those canned soups and pastas are exposing people to high levels of BPA.
BPA has been used in the lining of cans for more than 40 years to help prevent corrosion.
The study shows that canned soups and pasta were the worst offenders for higher levels of BPA, while canned fruits and vegetables didn’t have as high of levels, and canned beverages, meant and fish had none.
“This knowledge can help guide consumers when making decisions as to which canned products they choose to buy,” Deborah Kurrasch, an assistant professor at the University of Calgary Cumming School of Medicine who was not involved in the study, told CNN.
The study spanned between 2003 and 2008 and included data collected on close to 8,000 people ages six and older.
The FDA is still monitoring BPA exposure to determine if there is a risk.
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