Canned Soup Increases Bisphenol A Exposure, Harvard Study Says
This article is for subscribers only.
Exposure to a plastics additive that’s linked to health problems increases 13-fold when canned soup is eaten instead of soup made from fresh ingredients, according to a study by researchers at the Harvard School of Public Health.
Concentrations of bisphenol A, also known as BPA, were 1,221 percent greater in the urine of 75 volunteers who each ate 12 ounces of vegetarian canned soup compared with levels measured after the consumption of fresh soup, according to the study published online today by the Journal of the American Medical Association.