First approach to assess the bioaccessibility of bisphenol A in canned seafood

- First approach to evaluate BPA bioaccessibility.
- Canned seafood present BPA levels ranging from <1 µg kg−1 to 62 µg kg−1.
- BPA bioaccessibility in canned seafood samples ranged from 80 to 99%
- BPA bioaccessibility was higher in the end of digestion (small intestine) than in the gastric phase.

Human health risks due to bisphenol A (BPA) exposure through canned food consumption are an emerging safety concern worldwide. In this study, an in vitro digestion model was used to simulate human digestion and evaluate BPA bioaccessibility in canned seafood for the first time. BPA contents of canned tuna and sardine samples and their bioaccessible and non-bioaccessible fractions were determined by gas chromatography coupled to mass spectrometry (GC-MS). The 21 samples of canned tuna and sardines, all from the same producer but with different kind of sauces, showed BPA levels ranging from <1 µg kg−1 (limit of quantification, LOQ) to 62 µg kg−1, with variable results within and between sample groups. BPA bioaccessibility was evaluated in six positive samples, with values ranging from 80 to 99%. The results suggest that BPA bioaccessibility was slightly lower in samples with higher lipid content.