BPA and Obesity

The Sept 19, 2012 Journal of the American Medical Association found a correlation between obesity and BPA among white children. This did not apply to black or Latino children.

BPA is a chemical that is used in the manufacture of plastics. The chemical is found in fatty tissues of almost all humans, and increased in tissues of those who have had leukemia, breast cancer, and thyroid cancer. The chemical acts as “estrogen-like” and therefore has been outlawed for use in baby bottles, as well as sippy cups – as children would be the most affected by increased levels of BPA.

BPA is used to line cans, and known to contaminate the food in the cans. One of the concerns of the study is that BPA may be a marker for children who are drinking cans of soda, and that the correlation to the food does not represent causation.

The main exposure of BPA is from food that has been packaged. A recent study of people who self reported a high use of canned food or food that was in plastic showed high levels in their urine. When they then switched to a diet of fresh food and produce their levels of BPA dropped. Since many restaurants use canned and prepared foods, BPA levels from those individuals who frequent restaurants is high.

What can you do to avoid BPA exposure?

Eat fresh food and vegetables. Canned and prepared foods are often packaged in BPA containing materials.

Use fresh food and vegetables- not canned to avoid BPA

Avoid restaurants that use prepared ingredients. Best to go to restaurants that use fresh food and produce.

Avoid canned foods as much as possible, although foods that are home-canned in glass are fine.

Avoid drinking beverages that are canned or in plastic bottles. Glass is always better.

When heating up materials in a microwave, do not use plastic containers – instead use glass.

Dr. Terry Simpson About Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and received his MD. Dr. Simpson, then became a renowned weight loss surgeon, and a leading advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he advocates teaching people to improve their health through their food. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcom Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit www.terrysimpson.com.


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