What myths and truths are there about canned foods?

Canned food is an invention that dates back to the 18th century, the result of the need to preserve food during great maritime expeditions. Today, canning technology allows food to be preserved and its nutritional quality protected for long periods of time, at room temperature. Companies engaged in this activity must comply with strict processes to guarantee the hygiene and food safety of their consumers.

One of them is Nirsa, an Ecuadorian company that specializes in the capture, processing and marketing of marine and aquaculture species. This company was a pioneer in creating the first plant to process sardines in Ecuador in 1957 and after a few years it began producing tuna. Nirsa is the corporate brand of Real foods, which has the distinction of the Marketing Hall of Fame of Ecuador as one of the most recognized brands in the country.

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“Our products are an option that fits perfectly with the search for natural and healthy foods, since 100% of them do not have colorants or preservatives; canned tuna and sardines, frozen fish and shrimp do not contain sugars, are medium to low in both fat and sodium and provide a healthy diet. What’s more, They are sources of natural protein where omega 3 and 6 prevail. Products such as sardines provide calcium and phosphorus, both beneficial for health. As a company we are aware of the advances and trends regarding healthy eating and thus deliver high quality products to our consumers”, says Melissa Aguirre, manager of corporate affairs of Nirsa SA

On the other hand, it is common for people to have certain concerns about the consumption of canned food since there are a variety of ideas in the collective imagination in relation to this topic, such as: details about its safety or in relation to its nutritional contribution. .

Thanks to technological advancement, many of these beliefs or statements can be resolved. Hence, Vicente Pazmiño, food engineer at industrial businesses Real Nirsa SA shares this information:

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Are preservatives added to canned products such as sardines or tuna?

• No preservatives are added, they only contain ingredients of natural origin. The cans enter, once they have been hermetically sealed under vacuum, the autoclave where the product is sterilized and stops the degradation generated by contact with the air, so it is preserved for up to four years without adding any preservative.

Do canned foods lose nutrients?

• No, heat sterilization does not modify macronutrients; that is, the proteins, lipids and carbohydrates of the canned food. For example, both canned and fresh fish maintain all their nutritional components. The difference with canned fish is that, due to the sterilization process to which it is subjected, it is preserved for longer than fresh food.

When should a canned can not be consumed?

• It is recommended to avoid the consumption of canned foods when the product is swollen, which means that oxygen has entered the can and contact with the product triggers its degradation. It is best to consume this type of food as long as its packaging is kept in optimal conditions.

What is the benefit of consuming a canned product versus a fresh product?

• The canned product guarantees its quality because it goes through an exhaustive control to ensure safe consumption that will not affect people’s health; for example, consumers have a lower risk of food poisoning when consuming canned foods. Another benefit is that they are products that are easy to store, highly durable and highly practical.

Does canned tuna have amounts of mercury that can be harmful to health?

• The amount of mercury that can be found in fish is variable in proportion to the size of each fish, with predatory and longer-lived fish being the ones that store the greatest amount of concentration or presence of mercury. This phenomenon is known as bioaccumulation.

According to a study carried out by researchers from ESPOL and IPIAP, it can be known that low levels of mercury, lead and cadmium were found in canned tuna products analyzed from 2,572 samples, which were processed in Ecuadorian canneries whose catches come from the Eastern Pacific Ocean. The sampling covered a period of 8 years from 2009 to 2016 and showed that the levels of these minerals are well below the maximum concentrations allowed and those of the reported literature.

Franklin Ormanza, polytechnic professor and expert in oceanography states that “the consumption of fish has beneficial effects for health due to its great energy contribution, its great source of proteins of high biological value and contributes to the intake of essential nutrients such as iodine, selenium, calcium and vitamins A and D”.

Canned foods are convenient to use and store. In addition, they are quickly prepared and provide the same benefits as fresh food in terms of quality and taste, with high nutritional and safety levels. On the other hand, they reduce food waste, which is one of the great challenges today.