For decades, bisphenol A (BPA) has been a key chemical in plastics and food packaging, but mounting evidence linked it to serious health issues, including hormone disruption, reproductive damage, liver and thyroid problems, and increased cancer risk. As a result, the European Union set strict limits on BPA in certain products in 2023 and plans a full ban in all packaging by 2026.

In response, the industry introduced BPA alternatives marketed as safe. However, a new study by McGill University researchers in Canada shows that these substitutes may also pose risks. The study, published in Toxicological Sciences, examined chemicals commonly used in meat, fish, cheese, and other packaged foods, including TGSA, D-8, PF-201, and BPS.

Lab tests on human ovarian cells revealed that TGSA and D-8 caused fat droplet accumulation and disrupted gene activity critical for cell growth and DNA repair. While this does not prove direct harm to humans, researchers warn it signals potential toxicity and underscores the need for further investigation.

Professor Bernard Robaire, one of the study’s lead authors, emphasized that the “BPA-free” label can be misleading, as many substitutes are insufficiently tested and may be as harmful—or even more harmful—than BPA itself. Consumers are advised to remove plastic and label packaging from fresh foods and handle items from the top of stacks to reduce chemical exposure until more research and regulatory guidance become available.