For decades, canned goods have been essential allies in modern kitchens. Easy to store, durable, and practical, they are ideal for culinary emergencies in daily life. However, despite their apparent harmlessness, recent studies warn of chemical risks associated with their materials.
The internal structure of cans often includes coatings that prevent direct contact between food and metal. However, some of these compounds can migrate to the contents, especially if they are fatty or if heat is applied, as in camping contexts or when reheating directly in the container.
The migration of substances such as bisphenol A and its derivatives, recognized as hormonal disruptors, poses a cumulative risk. Although many cans comply with the limits set by European agencies, constant exposure to low doses can affect health in the long term, especially in children and the elderly.
Specialists point out that the problem worsens when reusing covering liquids, such as tuna oil, to dress salads or other dishes, increasing the intake of chemical compounds.
The risks hidden in canned goods. Photo: Pixabay.
Containers also pollute
Laboratory tests reveal that fatty content favors the intestinal absorption of these compounds. In addition, heat accelerates their release, turning common practices into potential sources of risk. These findings raise concerns about the environment and health related to daily consumption.
Beyond BPA, some detected compounds are not yet regulated, so their long-term impact is unknown. Pollution is not limited to the moment of consumption: it also affects the environment when containers are not properly managed.
The growing ecological awareness encourages us to rethink our purchasing and usage habits. Choosing glass-canned goods, avoiding heating metal containers or limiting reuse of liquids are steps towards safer eating.
Promoting an informed citizenship is key to reducing exposure to toxic substances and minimizing environmental impact. Changing small daily practices can make a big difference in people’s health and the planet.
Canned goods. Photo: Pixabay.
Environmental impact of cans: beyond health
In addition to the risk to human health from migration of chemical substances, canned goods have a significant environmental impact. Their production involves a high carbon footprint, as it requires the use of metals such as aluminum or steel, whose extraction and processing are highly polluting.
The manufacturing of these containers consumes large amounts of energy and water, and emits greenhouse gases that contribute to climate change. Although many of these materials are recyclable, they do not always reach recycling plants, especially in areas with poor waste management.
When cans are not properly recovered, they end up in landfills or natural environments, where they can take up to 100 years to degrade. This not only generates persistent waste but also contaminates soils and waterways, affecting local biodiversity.
Furthermore, the increase in global demand for canned products promotes a linear economy based on consumption and disposal, contrary to sustainability principles. Therefore, reducing the use of cans and opting for reusable or compostable packaging becomes urgent to mitigate their ecological footprint.
