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J.Health Sci., 48(4), 331-334, 2002
Release of Bisphenol A from Food Can Lining upon Heating
Yuji Takao,*, a Ho Chul Lee,b Shinya Kohra,a and Koji Arizonoc
aFaculty of Environmental Studies, Nagasaki University, bGraduate School of Science and Technology, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan, and cFaculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100 Tsukide, Kumamoto 862-8502, Japan
Nine different food cans, packed with water, were heat-treated for 30 min at 80 or 100°C in order to elucidate the trends associated with the leaching of bisphenol A (BPA) from internal coatings. Low levels of BPA were detected in water from all unheated cans, rising to 0.06 to 32 ng/cm2 after heating at 100°C. Reducing the heat-treatment temperature to 80°C was found to reduce the BPA concentration in the contained water by up to two-thirds. The cans that recorded the highest BPA concentrations in water after heating were found to have components (lid, bottom or body) with high available BPA contents.
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