Debunking 5 Myths About Canned Foods

Greeting Readers!

Did you know February is National Canned Food Drive Month? Did you also know more than 50 million people received help from food banks and food pantries in 2021, according to a published report conducted by Feeding America? In this month’s blog post, we will debunk 5 popular myths about canned foods!  

Canned foods are often harvested and processed on the same day, which locks in a lot of the nutrients and vitamins. In fact, sometimes the process of canning foods increases the nutrients in the food! Since canning typically involves high heat some canned foods like corn and tomatoes release more antioxidants when heated. This makes canned corn and tomatoes an excellent source of antioxidants (1).

A study reported in the American Journal of Clinical Nutrition found that “The food groups that were highest in sodium were sauces, spreads, and canned meats. Cereal, cereal products, fruits, and vegetables were the lowest.” The Journal of the American Dietetic Association also reported that “all canned vegetables contribute less than one percent of sodium,” and fruits and fruit juices “contribute less than two percent of added sugars in most Americans’ diets.” (2). Research suggests the sodium content may be reduced by about 36% by draining and about 41% by both draining and rinsing canned goods.

A large majority of funding comes from donations from the public. While some foodbanks receive agricultural surplus food from the USDA’s Emergency Food Assistance Program (TEFAP), this product generally accounts for under 20% of the food we distribute. 

Canned foods do not need preservatives or additives because they are sufficiently heated and sealed in airtight containers. This process naturally kills any microorganisms that would spoil the food. Cans will remain high quality and safe to eat for over 2 years after being sealed and processed as long the can is not damaged. 

Bisphenol-A (BPA) is a chemical commonly used to preserve packaged foods including canned foods. Initial studies conducted from 2003 through 2008 found that over 90% of canned foods contained BPA in the lining of the cans (3). The study showed that participants who consumed canned soup daily had a significant increase in the amount of BPA in their urine. However, recent studies show that most food companies no longer use BPA in the lining of their cans, thanks to the voices of countless consumers and health advocates. 

Here’s how YOU can be a Prevention Partner:

  • Donate your canned foods to your local Food Bank, Click this link to find out more.

  • Volunteer at any of the 1,000 food pantries and agencies in Arizona.

  • Host a food drive! Organize a food drive at your school or office, make it a contest between neighbors, and friends, or celebrate a special occasion by collecting donations. 

  • Hold a canned cook-off! Think of this as your Top Chief competition, with over 1,500 types of canned foods, you sure are able to make a hit dinner!