it is promising that all products tested in the study by health canada were below the specific migration limit of 0.6 mg/kg (600 ng/g) set by the european commission directive for bpa in food.
a similar study
conducted by the fda in the united states also had researchers pick up various brands of the 16 most-bought canned food items in the u.s., comprising more than 65 per cent of american canned food sales. samples included chili (the most highly consumed canned food according to neilson sales data from 2007 to 2009), ravioli, pork, and beans.
in total, researchers found that bpa had seeped into the food in 71 of the 78 different samples. the concentration of bpa varied widely from brand to brand and there was no significant trend between store, premium, or organic brands.
similar to the canadian study, fruits (except tomatoes) had the lowest bpa concentrations, however, this study also found that tuna samples had among the lowest bpa concentrations. the researchers pointed out that this was likely due to a u.s. industry practice of using tin and not polycarbonate in packaging tuna — it is possible that these practices differ in canada.
all bpa concentrations in the fda experiment were well below the 600 ng/g threshold, except for one brand of refried black beans by a national brand (the brand name was not disclosed — its samples ranged from 280 to 790 ng of bpa per gram of food).
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