Does cooking food destroy BPA?

Question

These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels of those foods [1]. Aside from if you believe BPA is possibly harmful or not, can cooking food (e.g., from a can) in a non-BPA container help destroy any BPA in the food? If so, what level and type of cooking may be needed, boiling in water on the stove or simply the standard microwave directions on cans?

Reference:
[1] https://www.womenshealthmag.com/food/a19993318/canned-food-safety/

microwave nutrient composition

Reference:
[1] https://www.womenshealthmag.com/food/a19993318/canned-food-safety/

Matthias Brandl · Accepted Answer

I found some publications about the decomposition of Bisphenols A and E in high-temperature water (BPA: https://doi.org/10.1039/B313509H, BPE: https://doi.org/10.1021/ie060888l). But "high temperature" in their context means 250°C - 300°C (at correspondingly high pressures), while at lower temperatures the reaction rate was practically zero.

Since the reactions described rely on water, dry heating is probably even less successful (and besides, most foods contain water anyway). And I would at least not take it for granted that the decomposition products in either case are less harmful than BPA itself.

So, for household purposes, the answer is clear: No, heating food is not a viable option to destroy BPA.

Does cooking food destroy BPA?

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