Preservatives and chemicals in canned peaches, such as sodium-based preservatives and especially bisphenol A (BPA) from can linings, raise significant concerns for health during pregnancy.
BPA and Chemical Preservatives
- BPA Exposure: BPA, commonly found in the lining of metal cans, is suspected of leaching into canned foods. Prenatal exposure to BPA has been linked in animal studies and limited observational human data to possible behavioral and reproductive abnormalities in offspring, as well as increased risk of certain cancers and altered offspring neurodevelopment.
- Sodium and Additives: Many canned foods including peaches contain high amounts of sodium and artificial preservatives to extend shelf life. High sodium intake during pregnancy can contribute to hypertension, water retention, and other complications, while some preservatives have uncertain long-term safety in developing babies.
Guidelines and Recommendations
- Occasional consumption of canned peaches is generally considered safe if cans are properly handled and not expired, but regular, heavy intake is not ideal during pregnancy due to cumulative exposure to preservatives and BPA.
- Fresh or frozen peaches are always preferred to minimize exposure to synthetic preservatives and chemicals.
- If canned peaches must be used, opt for BPA-free labeled cans, choose varieties with the fewest additives, and drain and rinse to remove excess syrup and preservatives.
Bottom Line
The preservatives and BPA in canned peaches may pose risks to fetal and maternal health if consumed in large or frequent quantities. For optimal pregnancy health including gestational diabetes prefer fresh or frozen peaches, and use canned versions only occasionally and with label vigilance.
