November 23, 2011 --
Harvard researchers say eating canned soup could increase exposure to a potentially dangerous chemical. They studied people who ate canned soup for five straight days and people who ate fresh soup over the same period of time.
Those who ate canned soup had BPA levels 13 times higher than people who ate fresh soup.
Some studies have linked BPA to higher risks of cancer and heart disease.
BPA is used in the interior lining of most canned soups and vegetables.