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Canned soup tied to level of BPA

Chemical has risks for young

By Kay Lazar
Globe Staff / November 23, 2011
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Eating canned soup may be convenient, but it can significantly raise the level of bisphenol A in a consumer’s body, according to a new study from the Harvard School of Public Health. Bisphenol A, better known as BPA, is an odorless, tasteless chemical used to make the linings in almost all canned food and drinks, and it is also found in many hard plastic bottles. Growing evidence suggests that low levels of BPA may be harmful to the development of fetuses and young children.

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