Bisphenol A (BPA), a chemical that leaches into food from plastic packaging and metal cans, can significantly reduce insulin sensitivity, according to experts. This pervasive chemical in our food supply may contribute to the increasing rates of type 2 diabetes.
BPA is a widespread industrial chemical used in manufacturing polycarbonate plastics for food packaging and epoxy resins lining food cans. While not intended for consumption, BPA can leach into food and beverages, especially when exposed to heat. As a result, the majority of people are exposed to measurable levels of BPA, with over 90 percent of Americans showing detectable amounts in their urine.
BPA disrupts the endocrine system as an endocrine-disrupting chemical (EDC), interfering with hormone function by mimicking, blocking, or altering hormone concentrations in the body. Its ability to mimic estrogen is particularly concerning, as it can provoke inflammation and cell growth in fat cells, potentially increasing the risk of long-term health issues such as cancer.
In terms of insulin sensitivity, recent research presented at the 2024 American Diabetes Association’s Scientific Sessions indicates that BPA consumption can rapidly induce insulin resistance. This effect was demonstrated in a randomized controlled trial involving healthy young adults who consumed BPA-treated cookies. The study showed a significant decrease in peripheral insulin sensitivity among those exposed to BPA.
While BPA exposure may not be as significant as major risk factors like obesity and genetics in contributing to type 2 diabetes, it is considered a potential factor. Recommendations to reduce BPA exposure include minimizing the use of canned foods and plastics, opting for stainless steel or glass alternatives, and being cautious even with products labeled as “BPA-free.”
Efforts to regulate BPA use have led to bans in certain food packaging intended for infants and young children, but concerns remain regarding its overall impact on public health. The takeaway is that reducing BPA exposure through informed food choices and storage practices can help mitigate associated health risks.
- United States Environmental Protection Agency:Â Risk Management for Bisphenol A (BPA)
- University of Michigan:Â Diabetes and the Environment
