There is sometimes a white coating on the inside of a tin can, for example with tomato puree. If I want to get the remainder out with a knife, by gently going over it, white coating quickly appears in the red puree. The can opener also scrapes off some. That seems really unhealthy to me.
How is it possible that the use of white coating is allowed? Can’t that be banned? Can I get sick from it and get cancer, for example? Anti-cancer books warn against such a coating.
Helma
Patricia Schutte, nutritionist
Food cans have a plastic layer on the inside. This coating prevents substances such as tin from entering the product from the can. This is especially important with very acidic products such as tomato paste, which can damage the can more quickly. Tin is not very toxic, but it can irritate the stomach.
Legislation
There is legislation when it comes to the safety of packaging materials. For example, manufacturers must test whether no hazardous substances from the packaging end up in the food that are harmful to health. This also applies to the coating in cans.
BPA
In the coating of a can Bisphenol A (BPA) to sit. If you ingest too much BPA, harmful effects can occur. This only happens with high exposure, way above the European standards out there. People with a normal diet do not quickly reach the maximum amount. Not even if they consume vegetables, fruit, soft drinks, soup or other canned or hard plastic foodstuffs every day.
Small and unborn children may be more sensitive than adults because their bodies are developing rapidly.
Bit no problem
If you accidentally ingest a little bit of plastic, it can’t hurt. Always try to prevent packaging material from getting into your food. For example, use a well-functioning can opener. And instead of a knife, take a plastic spoon or wooden spatula to scrape the can empty.
Do you also have a question? Then ask one of our experts. Always go to your doctor with urgent questions, the experts are not the right person for that. Nor do they make diagnoses. You can find the other conditions here.
Patricia Schutte has been working as an information officer at the Nutrition Center in The Hague for more than 25 years. She answers questions about healthy, sustainable and safe food.
