The next time you are planning to consume canned food, think twice. A recent study conducted by researchers at Stanford and Johns Hopkins University has confirmed the connection between consuming canned food and elevated exposure to a chemical linked to diseases such as diabetes and cardiovascular ailments.

With a first-of-its-kind sample including thousands of people of various ages, and geographic and socioeconomic backgrounds, highlights the challenges consumers face in trying to limit their exposure to the chemical Bisphenol A (BPA), Xinhua news agency reported on Thursday.

Published in the recent issue of Environmental Research, the study of 7,669 participants, 6 years and older with 24-hour dietary recall information and urinary BPA concentrations from year 2003 through 2008 establishes the link that the more canned food consumed, the higher the BPA, confirming canned food’s outsized influence on exposure to BPA.

“I could eat three cans of peaches, and you could eat one can of cream of mushroom soup and have a greater exposure to BPA,” said lead author Jennifer Hartle, a postdoctoral researcher at the Stanford Prevention Research Centre.

According to the study, the consumption of one canned food to none was found to be associated with 24 per cent higher urinary BPA concentrations; and the consumption of two or more canned foods to none was associated with 54 per cent higher urinary BPA concentrations.

BPA is a compound used to make, among other things, resins that coat the inside of foodcans and jar lids. Previous research has focused on analysing levels of BPA in canned products and measuring BPA exposure within groups of fewer than 75 people.

The new study also finds that different foods have different amounts of BPAcontamination, and particular kinds of canned food are associated with higher urinary BPA concentrations. The worst offenders, in descending order: canned soup, canned pasta, canned vegetables and fruit.

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