Canned tuna is a convenient pantry staple, perfect for tossing into stews, pancakes, or simply enjoying straight from the can. But before you dig in, it’s essential to understand what’s inside your tuna, as it could impact your health.
All canned foods go through a process that eliminates microorganisms before sealing the lid, followed by sterilization. This method allows them to be stored for over three years without the need for additional preservatives.
While canned foods generally lack preservatives, they may still contain a potentially harmful substance called furan. The International Agency for Research on Cancer (IARC) has classified furan as a volatile compound that can be carcinogenic to humans.
Inhaling furan can irritate the respiratory system, and long-term exposure may have negative effects on the lungs and kidneys. A survey by the Korean Food and Drug Administration found that canned tuna and meats often contain higher levels of furan compared to canned fruits.
Furan evaporates easily when exposed to air but remains trapped inside a sealed can. To minimize furan levels, it’s recommended to open the tuna can and let it sit for 10-15 minutes before eating, and to heat it adequately.
The condition of the can is also vital. Dented or rusty cans can leak bisphenol A (BPA), an endocrine disruptor linked to early maturation and reproductive issues.
Most cans are lined with epoxy resin to prevent corrosion; however, this resin is made with bisphenol A. Heating the can directly or storing it in hot environments can cause BPA to leach into the food.
To store canned tuna safely, keep it away from gas stoves and direct sunlight, and avoid stacking cans in warm areas.
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