Can consuming canned food increase the risk of developing cancer?

Canned Food and Cancer Risk

Canned foods themselves do not directly cause cancer, but certain types—particularly salt-cured, smoked, and nitrite-preserved canned meats—should be limited due to their carcinogenic compounds, while canned vegetables and fruits can be part of a cancer-preventive diet despite containing trace amounts of bisphenol A (BPA). 1

Key Distinctions Between Canned Food Types

Canned Foods to Limit

The American Cancer Society specifically recommends limiting consumption of salt-cured, smoked, and nitrite-preserved foods, which includes certain canned meat products. 1 These foods contain:

• Carcinogenic tars from smoking processes that are chemically similar to tobacco smoke carcinogens 1
• Nitrites that are metabolized by stomach bacteria to form carcinogenic N-nitroso compounds 1

Canned Foods That Are Acceptable

Canned vegetables and fruits can be part of a healthy, cancer-preventive diet. 1 The American Cancer Society explicitly states that while fresh foods typically have the most nutritional value, canned vegetables and fruits remain good choices because:

• Proper canning methods maintain nutrient content 1
• They help expand access to protective plant foods 1
• Heat-sensitive and water-soluble nutrients may be reduced, but the foods retain cancer-protective properties 1

Important caveat: Choose canned vegetables without added sodium and fruits without heavy syrup. 1

The BPA Concern: Context and Perspective

What the Research Shows

Canned foods do contain bisphenol A (BPA), a chemical that leaches from epoxy resin linings:

• BPA is detected in most canned foods at levels ranging from <10 to 29 μg/kg, with occasional higher levels 2, 3
• Consuming canned foods increases urinary BPA concentrations by 24% for one canned food and 54% for two or more canned foods per day 4
• Canned soups, pasta, and vegetables show the highest BPA levels 4, 5

Why This Doesn't Change the Recommendation

Despite BPA presence, the cancer risk from avoiding protective vegetables and fruits outweighs theoretical BPA concerns. Here's why:

• BPA exposure from canned foods remains well below the European Commission's tolerable daily intake of 10 μg/kg body weight per day 2
• Long-term epidemiologic studies linking BPA exposure to cancer risk in humans are lacking 1
• The American Cancer Society's 2020 guidelines acknowledge BPA concerns but state that "consumers who are concerned about possible harm from these exposures can choose glass or metal storage containers" without recommending avoidance of canned foods 1

Industry Trends

Some progress has been made:

• BPA levels in canned fish and soups have significantly decreased since 2014-2017 5
• However, BPA-based coatings are still used in evaporated milk, luncheon meats, and some vegetables 5

Practical Algorithm for Canned Food Consumption

Priority 1: Focus on What Matters Most for Cancer Prevention

Consume 5+ servings daily of vegetables and fruits in any form—fresh, frozen, or canned—as this is associated with decreased risk of lung, prostate, bladder, oral, esophageal, stomach, and colon cancers. 1

Priority 2: Limit High-Risk Canned Products

• Minimize or avoid: Salt-cured, smoked, and nitrite-preserved canned meats (sausages, cured fish, luncheon meats) 1
• Reason: These contain established carcinogens from smoking tars and nitrite conversion 1

Priority 3: Optimize Canned Food Choices

When selecting canned products:

• Choose low-sodium canned vegetables 1
• Select fruits in water or juice rather than heavy syrup 1
• Vary your selection between fresh, frozen, and canned to maximize nutrient diversity 1

Priority 4: For Those Highly Concerned About BPA

If you remain concerned about BPA exposure despite limited evidence of cancer risk:

• Prioritize fresh or frozen vegetables and fruits over canned 1
• Use glass or metal storage containers 1
• Avoid microwaving food in plastic containers 1

Common Pitfalls to Avoid

Don't let BPA concerns prevent you from eating vegetables and fruits. The established cancer-protective benefits of consuming vegetables and fruits—regardless of form—far outweigh the theoretical risks from trace BPA exposure. 1

Don't assume all canned foods are equivalent. Canned vegetables and fruits are fundamentally different from salt-cured, smoked, and nitrite-preserved canned meats in terms of cancer risk. 1

Don't overlook the bigger picture. Only 5-10% of cancers are attributed to genetic factors, while 90-95% are linked to environment and lifestyle, with diet accounting for 30-35% of cancer deaths. 6 Focus on the major modifiable risk factors: tobacco use (25-30% of cancer deaths), maintaining healthy weight, limiting alcohol, and consuming plant-based foods. 1, 6