New Study Links BPA Exposure and Canned Soup

As one of the most convenient, affordable and widely-consumed foods, canned soup is often a go-to meal choice from many people on the go. However, alarming research out of the Harvard School of Public Health (HSPH) suggests that our favorite can of soup may actually contain far more than just the usual amount of beef and vegetables.

Harvard researchers now contend that canned soup contains a healthy dose of bisphenol A (BPA), a chemical that may cause reproductive problems in humans. In an HSPH study, a group of volunteers who consumed one serving of canned soup each day for five days had a 1,000 percent increase in urinary BPA concentrations compared to those individuals who consumed only fresh soup daily for five days.

The HSPH study, which was recently published in the Journal of the American Medical Association, is the first to quantify BPA levels in humans after the ingestion of canned foods. While previous studies had linked BPA levels to adverse health effects, the next step was to determine how people are actually being exposed to BPA. The results of HSPH’s research accomplished this goal by identifying the link between BPA and canned soup.

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