Are Canned Foods High in Heavy Metals? What You Need to Know

December 21, 2025 •

4 min read

Recent studies in countries like Jordan and Saudi Arabia have detected heavy metals such as lead and arsenic in some canned food products, with certain samples exceeding international safety limits. This has raised questions for many consumers, leading them to ask: are canned foods high in heavy metals, and what does this mean for our health? This widespread concern stems from both environmental contamination and factors within the canning process itself.

Quick Summary

Answering if canned foods are high in heavy metals requires examining several factors, including sources of contamination and regulatory guidelines. Consumers can take steps to reduce potential exposure by selecting certain products and being aware of modern canning methods.

Key Points

Sources of Contamination: Heavy metals enter canned foods from the environment (soil, water), processing equipment, and older or compromised can linings.
Modern Improvements: Lead-based solder is no longer used in most modern can production, significantly reducing historical lead contamination risks.
Varying Levels: Studies show that heavy metal levels in canned foods vary significantly by product, brand, and origin, with some products occasionally exceeding limits.
Risk Reduction: Consumers can minimize risk by rinsing canned foods, diversifying their diet, and choosing alternative packaging like glass jars.
Regulatory Monitoring: Regulatory bodies and international organizations continuously monitor heavy metal levels to ensure that most canned food products are safe for consumption.
Seafood Concerns: Certain canned fish, like tuna, can accumulate higher levels of mercury due to environmental factors, necessitating moderate consumption.

Understanding Heavy Metals and Food Contamination

Heavy metals are naturally occurring elements with a high atomic density, but their presence in food can pose health risks, even in small amounts. The contamination of our food supply is a global concern, stemming from industrial waste, pollution, and natural environmental factors. For canned goods, heavy metals can enter the product from several points: the soil and water where crops are grown or fish are caught, the processing equipment used, and the packaging materials themselves. The canning process, while effective for preservation, is not immune to these potential contaminants.

Historical Context: The Evolution of Canning

Historically, concerns over heavy metals in canned foods were more significant. For example, solder containing lead was once commonly used to seal tin cans, creating a clear pathway for lead to migrate into the food. However, the food industry has largely moved away from this practice. Modern cans typically use improved linings and materials to prevent metal leaching. Despite these advancements, studies continue to monitor for contaminants, and some findings still occasionally show levels of concern.

Common Heavy Metals Found in Canned Foods

Several heavy metals are regularly monitored in the food supply due to their toxicity. The most common ones found in canned products include:

Lead (Pb): A non-essential metal that can cause harm even at low levels. In some studies, lead levels have been found above permissible limits in certain canned foods.
Cadmium (Cd): Found in the earth's crust, cadmium is readily absorbed by certain crops and accumulates in animal tissues. Studies have found elevated levels in some canned fish, legumes, and vegetables.
Inorganic Arsenic (As): A well-documented toxic element that can be absorbed from contaminated soil or water. Like other heavy metals, its presence in canned food is a result of environmental factors.
Mercury (Hg): Particularly an issue in aquatic biota, mercury can accumulate in larger fish, making canned tuna and other seafood a potential concern for mercury exposure.
Tin (Sn): While tin is a component of some can linings, modern coatings prevent most leaching. However, some studies have noted elevated tin levels, especially in older or more acidic products.

Comparison of Canned vs. Fresh Food Heavy Metal Levels

To illustrate the difference, here is a comparison table based on various studies and factors affecting contamination. It's important to note that specific levels vary significantly by product, brand, and origin.


Feature	Canned Food (General Trends)	Fresh Food (General Trends)
Source of Contamination	Environmental pollution, processing, packaging materials (older cans), potential leaching from linings.	Environmental pollution, soil contamination, water pollution.
Heavy Metal Levels	Studies show higher levels for some metals (e.g., Pb, Cd) in some samples compared to fresh counterparts, though often within legal limits.	Levels are generally lower, but still subject to environmental contamination from soil, water, and air.
Risks of High Intake	Risk is typically low for most individuals with moderate consumption but can increase with high, regular consumption of specific contaminated products.	Risk is generally lower, but depends on the source of the fresh produce (e.g., growing near polluted areas).
Factors Affecting Contamination	Food type (e.g., fish vs. vegetables), can type and lining, processing methods, storage conditions, product acidity.	Farming practices, soil quality, water source, proximity to industrial sites.

How to Minimize Your Risk

While regulatory bodies like the FDA and FAO set permissible limits for heavy metals in food, conscious consumers can take extra steps to limit their exposure. Choosing products with low levels or alternative packaging can significantly reduce any potential risks.

Here are some practical tips to reduce your exposure to heavy metals from canned foods:

Rinse Canned Goods: Some heavy metals can be present in the canning liquid or brine. Rinsing products like beans, chickpeas, and tuna can help reduce the surface-level contaminants.
Vary Your Diet: Don't rely heavily on a single type of canned food. A varied diet reduces the chance of prolonged, high exposure to a specific contaminant. This is particularly relevant for fish, which can accumulate mercury.
Consider Alternative Packaging: Opt for fresh or frozen foods when possible. For shelf-stable items, choose glass jars or cartons over metal cans. These alternative packaging methods can eliminate the risk of leaching from can linings.
Read Labels: Look for certifications and packaging details that indicate safer options. Some companies provide information on their sourcing and testing practices.
Store Properly: Always check for damage or bulging in cans before purchasing, and store them in a cool, dry place. Damaged cans may have compromised linings that increase the risk of heavy metal leaching.

Conclusion

While the concern that canned foods are high in heavy metals is understandable, modern regulations and technological advancements have significantly reduced the risks. The presence of heavy metals varies widely based on the specific food and manufacturer, and levels are often below official safety thresholds. However, occasional instances of concerning levels still occur, warranting continued monitoring. By diversifying your diet, choosing fresh or alternative packaging when possible, and practicing simple food preparation steps, you can confidently and effectively minimize your exposure to potential contaminants. Monitoring and regulation remain crucial for protecting public health, but informed consumer choices are the most powerful tool for individual safety. For more information on food safety regulations, you can reference the guidelines provided by health organizations like the World Health Organization (WHO) and the Food and Agriculture Organization (FAO).

World Health Organization (WHO) website on chemical contamination of food

Frequently Asked Questions

Heavy metal levels can vary by product. Some studies have found higher levels of lead and arsenic in canned tomato products and certain fish, while cadmium has been noted in some legumes and seafood.

Yes, heavy metals can leach from the can lining into the food, particularly if the can is dented or scratched, or if the food is highly acidic. Modern cans have improved linings, but the risk is not entirely eliminated.

Yes, older canned foods are more likely to contain lead from outdated soldering techniques used to seal the cans. Modern canning methods have eliminated lead solder for most products.

Yes, rinsing canned vegetables can help reduce surface-level contaminants that might be present in the canning liquid. This is a simple and effective step for consumers to take.

For canned fish, the primary source of heavy metals like mercury and cadmium is the marine environment where the fish live. These metals accumulate in the fish's tissues over time.

Organic labeling refers to farming practices, not the absence of heavy metals. Contaminants can still enter the product from the environment or packaging, even in organic goods.

Health risks from heavy metal exposure depend on the level and duration of intake. High, prolonged exposure can lead to toxicity affecting various bodily systems. However, levels in most canned products are regulated and considered low-risk for the average consumer.