As news has accumulated in recent years about the hormone-disrupting effects of the ubiquitous chemical BPA, people who want to avoid exposure have run into frustration after frustration – particularly when it comes to canned foods.
While many companies have removed BPA from reusable water bottles and baby products, including pacifiers and sippy cups, BPA has continued to lace most food that comes out of cans. One reason is that the chemical is ideal for use in epoxy liners, which thwart corrosion, withstand high heat during sterilization and increase shelf life. Alternatives are either less effective, more expensive or both.
So it’s major news that the food-giant Campbell’s Soup Company will phase out BPA from its cans, according to recent reports.
Research last year found significant levels of BPA in canned soups and meals marketed to children, made by Campbell’s and other brands. Other recent studies suggest that food is a major route of exposure to BPA, and that the chemical often migrates into food from cans, plastic containers and other packaging materials.
Studies have linked the chemical to a variety of reproductive and developmental problems, including cancers, diabetes, early puberty and attention deficit disorders. And children are particularly vulnerable.
Campbell’s has not announced when the phase-out will begin or end, or what they plan to use instead of BPA.
Meanwhile, all BPA-concerned ears are pointed toward the FDA, which will decide by the end of the month whether or not to ban BPA from all food and beverage packaging in the United States.
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