Paul Saladino· MD
That means they're going to have more BPA in the oil, and those fragile omega-3 fats are going to be more likely to be oxidized and rancid.
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We can't find evidence that holds up here. Proponents are reasoning from mechanism or analogy rather than direct human data, and the most credible skeptics raise objections we can't dismiss.
That means they're going to have more BPA in the oil, and those fragile omega-3 fats are going to be more likely to be oxidized and rancid.
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But sardines are canned up to 121 degrees centigrade. That forces more BPA into the oil into the sardines, and it can damage those fragile omega-3 fats in the sardines.