From bustling city markets to remote rural outposts, canned foods are a lifeline across Africa—offering convenience, shelf stability, and affordability. But beneath their metallic sheen lies a growing concern: chemical migration from packaging into food. As global research sheds light on these invisible risks, Africa faces a critical moment to rethink how it regulates, consumes, and produces canned goods.
Canned foods have become a staple across the African continent. Whether it’s sardines in tomato sauce, beans in brine, or tuna in oil, metal cans offer a practical solution to food preservation in regions where refrigeration and supply chains can be unreliable. They’re essential in emergencies, popular among students, and favored by families for their long shelf life. But recent scientific findings suggest that these seemingly safe containers may pose hidden health risks.
Researchers from the University of Santiago de Compostela in Spain, in collaboration with the Spanish Agency for Food Safety and Nutrition (AESAN), have uncovered concerning evidence about the materials used inside metal cans. These cans are typically coated with polymer linings to prevent corrosion and preserve taste. However, under certain conditions—especially heat or prolonged storage—components of these linings can migrate into the food.
One of the most troubling substances is Bisphenol A (BPA), a known endocrine disruptor linked to metabolic disorders like diabetes and obesity, as well as reproductive issues. BPA and its derivatives, such as BADGE and cyclo-di-BADGE, are commonly found in epoxy resins used in can linings. While the European Union has banned BPA in food-contact materials, these compounds may still be present in products imported into Africa, where regulatory oversight varies widely.
The risk is especially high with fatty foods, such as tuna packed in oil or tomato sauce. Studies show that these types of products absorb more of the harmful chemicals than their low-fat counterparts. Heating canned food directly over a flame—a common practice during camping or in areas without kitchen appliances—can further accelerate chemical migration.
Another overlooked habit is using the liquid from canned foods to season meals. While it may seem harmless, this practice can significantly increase exposure to these substances, especially when consumed regularly.
Recent research also highlights how different populations absorb these chemicals differently. Using simulated digestion models, scientists found that children and older adults—who typically have less acidic stomachs—may be more vulnerable to absorbing higher amounts of these compounds. Even when levels remain below official safety thresholds, long-term cumulative exposure through food, water, and even skin contact can pose serious health risks.
For Africa, this issue is more than a health concern—it’s an opportunity. By investing in safer packaging technologies, strengthening food safety regulations, and promoting public awareness, African nations can protect their populations while fostering local industry. Producing canned goods with non-toxic linings and clear labeling could boost consumer confidence and reduce reliance on imports.
Ultimately, food safety isn’t just about what we eat—it’s about how it’s packaged, stored, and prepared. As Africa continues to modernize its food systems, understanding and addressing the risks hidden in metal cans will be key to building a healthier, more resilient future.
