Disclaimer: The information in this article is for educational and general wellness purposes only. It is not a substitute for professional medical advice and is not intended to diagnose, treat, or cure any health condition. Always seek the guidance of a qualified healthcare professional before making changes to your diet, lifestyle, exercise routine, or supplement use, particularly if you have any existing medical conditions or concerns.

Are Canned Foods Safe? Understanding Aluminium Exposure | Windback NZ

Canned foods are convenient, shelf-stable, and often budget-friendly – but are they safe when it comes to aluminium exposure?

The short answer: yes, in moderation. It is helpful, however, to understand where aluminium might come from in canned goods and how to minimise unnecessary exposure.

Where does the aluminium come from?

Many food cans are made from aluminium or tin-coated steel. To protect food from reacting with the metal, most cans are lined with a protective resin, often made from BPA or BPA-free plastic alternatives.

While these linings are designed to prevent direct contact between food and metal, they can degrade over time, particularly when exposed to:

• Acidic foods such as tomatoes, pineapple, or citrus

• High heat

• Long-term storage

As a result, small amounts of aluminium or liner compounds may leach into food, though typically at very low levels.

Is it harmful?

According to the World Health Organization, the tolerable weekly intake of aluminium is 1–2 mg per kilogram of body weight. Most people consume well below this level, and the body efficiently eliminates most aluminium, primarily through the kidneys.

Excessive aluminium exposure from multiple sources (canned food, cookware, drinking water, certain medications) has been studied in relation to:

• Cognitive function

• Bone health

• Neurological disease (in cases of prolonged, high exposure)

There is no clear evidence linking moderate canned food consumption to adverse outcomes in healthy individuals. Still, limiting cumulative exposure is sensible.

How to make safer choices

If you regularly use canned foods, here are some ways to reduce potential aluminium exposure:

• Choose BPA-free or “non-intent BPA” packaging (many newer cans use alternative linings).

• Avoid storing leftovers in opened cans; transfer to glass or ceramic containers.

• Limit intake of highly acidic canned foods such as tomato paste or citrus products.

• Rinse canned beans or vegetables to reduce residues.

• Opt for glass jars, tetra packs, or fresh and frozen foods where possible.

Final thoughts

Canned foods can be part of a healthy, balanced diet when consumed mindfully. If you include a variety of whole foods, stay hydrated, and support your body’s natural detox pathways, trace exposures are unlikely to pose a problem.

For those with kidney concerns, high cumulative exposures, or who simply wish to limit environmental toxicants, choosing alternative packaging options may provide extra reassurance.