Eating even moderate amounts of canned soup significantly increases exposure to Bisphenol-A according to a new study published Tuesday in the Journal of the American Medical Association (JAMA).

The chemical BPA, suspected of causing damage to human health, is used in the interior lining of the vast majority of canned soups and vegetables.

For the study, researchers at the Harvard School of Public Health fed fresh soup made without any canned ingredients to a group of students and staff for five days in a row, and fed 12 ounces of canned soup to a second group for the same five days.
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