What does BPA have to do with canned foods? BPA is used in the lining of some canned foods. It prevents corrosion of the can (and contamination of the food with dissolved metals), and helps prevent the food from becoming contaminated or tainted with bacterial contamination. Not a bad thing. But, the EWG's tests showed that BPA does leach into some foods. The EWG found that the levels of BPA present in one in every five cans tested and one-third of all vegetables and pasta would expose a pregnant woman to BPA at levels that fall within a factor of 5 of dose linked to birth defects – permanent damage of developing male reproductive organs. The U.S. Food and Drug Administration and the canned food industry maintain that the use of BPA in the linings of canned foods is safe. And the debate goes on about whether low level exposure to BPA is safe. But I know some parents that want to avoid BPA as much as possible. When you consider that the CDC detected BPA in 95% of the persons it recently tested, and that BPA has been detected in breast milk, saliva, urine, amniotic fluid and cord blood, you may also choose to limit BPA exposure. If you do, try switching to food in glass as opposed to canned.