Why Opening Canned Food Can Cause Cancer Right Away

Canned, convenient foods with a long shelf life are a favorite among busy modern individuals. These products can be stored for up to 7 years. However, improper storage might have detrimental effects on our health. Contrary to the common belief that canned foods are loaded with preservatives, they surprisingly contain none. We delved into the healthiest ways to consume and store canned goods.

Beware of Endocrine Disruptors in Poorly Stored Cans

Many cans are coated with Bisphenol A (BPA) to prevent corrosion. Known as an endocrine disruptor, BPA can mimic estrogen, potentially causing infertility in men and increasing breast cancer risks in women. Despite their long shelf life, cans stored in high temperatures or those left half-eaten can increase the risk of exposure to such hormones.

Store in Cool and Dry Places

 

When cans are exposed to high temperatures, there’s a risk of BPA leaching into the food. Storing cans near stovetops or other hot areas can damage the can’s inner coating. Hence, it’s advisable to keep them in cool, dry areas.

Inspect Cans Carefully Before Buying

 When purchasing canned goods, inspect their exterior. Ensure that the can isn’t bulging; a slight inward dent in the lid is normal due to the vacuum inside. However, bulging might be caused by gases produced from spoiled food. Damaged cans or ones with slight cracks can potentially release harmful substances. Look out for dents, rust, or other external damage.

Wait Before You Eat

 

The compound furan naturally forms when carbohydrates, sugars, and amino acids undergo heat treatment. Canned goods, being sealed and heated, can contain furan—a potential carcinogen designated by the International Agency for Research on Cancer. It’s volatile, so waiting about 10 minutes after opening the can before consumption is safer. Blowing onto the food can expedite this process.

Should You Discard the Liquid from Cans?

 Many discard the liquid from canned goods, assuming it’s unhealthy. However, this liquid often contains ingredients like sunflower oil or canola oil. During heat treatment, the natural contents of the can infuse into the liquid, enhancing flavors when used in cooking.

Never Store Food in an Open Can

 

Many believe it’s safe to store leftover food directly in the opened can due to its long shelf life. However, open cans can rust quickly, contaminating the food with metal. Moreover, opened cans pose a risk of microbial contamination. Consuming leftovers promptly or transferring them to an airtight container and refrigerating is recommended.

How to Store Leftovers Safely

 

Once a can is opened, it becomes susceptible to bacterial growth. Transfer the leftovers to a sealed container and wrap it once more for added protection. Microwaving the contents for 20 seconds will create steam within the wrap. Let the steam cool at room temperature before sealing the container and refrigerating. This helps keep the food safe from bacteria.

Avoid Direct Heat on Cans

 

Some might place cans directly on flames or stovetops, especially during camping trips. This poses fire and burn risks, and the high temperatures can cause BPA from the epoxy resin coating to leach into the food. Always heat the contents using appropriate cooking tools like glass or metal containers.

Different Cans, Different Storage Methods

 

It’s best to store fruit cans in an airtight container with their juice. For cans containing beans, corn, or snails, it’s advisable to rinse the solids and keep them separately. Tuna, on the other hand, has a longer shelf life when transferred to a sealed container.

Why Can Canned Foods Last So Long?

There’s a misconception that the long shelf life of canned foods implies they’re loaded with preservatives. This isn’t true. Canned goods contain no preservatives. The manufacturing process involves sealing the contents in a metal container, evacuating the air, and sealing it. The sealed cans are then heated to around 212°F and rapidly cooled. This process creates a vacuum seal, allowing for prolonged storage without spoilage.

By Jeon Shin Yeong (press@daily.co.kr)