Canned tomatoes have long been one of my go-to pantry staples. I use them in everything from sauces to soups, they make for effortless rush-hour meals and they are loaded with nutrients. So when I read some rumblings about the chemical Bisphenol A (BPA) in canned tomatoes, I had to get to the bottom of it.

 BPA is a chemical used in many plastics and in the resins that line metal cans. In light of new research the FDA recently changed its position on BPA and now concedes that exposure may have health risks, especially for pregnant women and young children. But, they say, more research needs to be done to get a clear understanding of the issue. Some reports suggest that almost all Americans have BPA in their system, but at a very low level, much lower than the FDA’s current safe level. Obviously, this touches on some serious stuff and consumer pressure has lead many manufacturers of baby bottles, and water bottles to reformulate and remove BPA.

So where do tomatoes come into the mix? BPA is in almost all canned food linings but it is especially likely to leach into acidic products- like tomatoes. Other acidic foods like soup and juice are also a concern. So what to do?

 At this point, I am not going to stop using canned tomatoes. There doesn’t seem to be enough research to justify that and they have so many other plusses that the benefits seem to outweigh any risk. I will, however continue to focus primarily on fresh foods, including fresh tomatoes, and look for alternatives to BPA cans. There are a few boxed and BPA-free canned products out there already and I will be keeping my eye out for more. I will also be on the look out for any new research developments. So stay tuned.