Here is some information about BPA and its presence in canned foods from the Food and Drug Administration (FDA).
BPA, otherwise known as bisphenol A, is a chemical used in polycarbonate plastics and epoxy resins, and widely used in both food packaging, such as aluminum can linings, and nonfood materials. Some research has shown that small amounts of BPA can seep into food or beverages from containers that are made with BPA especially when the contents are acidic, high in fat, or heated.
Heightened interest in the safe use of BPA in food packaging has resulted in increased public awareness as well as scientific interest. The FDA has stated BPA is safe at the very low levels that occur in some foods based on review of hundreds of studies. The FDA will continue its review of BPA and make updates if warranted.
If you are looking to limit your exposure to BPA, consider the following steps:
- Use BPA-free products. Look for products labeled as BPA-free.
- Cut back on cans. Reduce your use of canned foods since most cans are lined with BPA-containing resin unless otherwise noted.
- Rinse canned food. If you consume canned foods, rinsing the food well with running water may decrease ingestion of BPA.
- Fresh, frozen, or dried alternatives. Choose more fresh, frozen or dried foods. Dried beans can be prepared in large batches and frozen for future use. Frozen vegetables and fruits are just as nutrient-rich as fresh, and contain less sodium and added sugar than canned.
Canned asparagus has a pH in the range of 5.0 -6.0, close to neutral, which suggests a very low level of BPA based on the information from the FDA.