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Nutrition and daily life

Canned food — food card: a handy store, chosen with care

Chickpeas, beans, tinned fish, tomato paste or home-made preserves: a shelf of cans is a handy long-lasting store. This card explains which canned foods are safe during treatment and what to check.

Last updated: ~1 min read
Intact cans are a handy store
Figure 1.Intact cans are a handy store.

01Short answer

Intact, unswollen factory cans within date are a handy and usually safe food source during treatment. Throw away any tin that is swollen, dented, rusty or hisses on opening. Home-canned foods carry a botulism risk. Move leftovers into a glass container and keep them in the fridge. Rinsing beans and chickpeas lowers salt.

02Simple explanation

An intact tin is a safe choice.

A swollen tin: throw it away untasted.

Home canning carries a botulism risk.

Leftovers go into glass and the fridge.

03Scientific explanation

The CDC reports that botulism is most often linked to improperly home-canned low-acid foods (vegetables, meat).

WHO: botulinum toxin attacks nerves; boiling for 10 minutes destroys the toxin, but a suspicious can should never be tasted.

USDA: factory cans are sterilised and stay safe for a long time while the can is intact.

04What happens in the body?

Which canned foods help?

Chickpeas, beans, lentils, fish (tuna, sardines), tomatoes and vegetables: a handy source of protein and fibre.

A metal tin lid wiped with a damp cloth.
Figure 2.Wipe the lid before opening.

How to open

Wipe the lid first and open with a clean opener. If it hisses, foams or smells bad, throw it away.

Chickpeas simmering in vegetable soup.
Figure 3.Cook canned chickpeas in hot soup.

Cooking

Rinse canned beans and chickpeas, add them to a hot dish and bring to the boil.

Leftovers

Do not store food in an open tin; move it into glass and use within 1–2 days.

05Canned food: four steps

Check, discard swollen, boil, move leftovers.

Check the tin — No dents or swelling.1Check the tinNo dents or swelling.
Swollen: discard — Take an intact one.2Swollen: discardTake an intact one.
Boil — In a hot dish.3BoilIn a hot dish.
Move leftovers — Glass, fridge.4Move leftoversGlass, fridge.
StoreKeeps long.
ProteinChickpeas, fish.
SafetyIntact tin.

06Key points at a glance

TopicIn brief
Which canned foods help?Chickpeas, beans, lentils, fish (tuna, sardines), tomatoes and vegetables: a handy source of protein and fibre.
How to openWipe the lid first and open with a clean opener. If it hisses, foams or smells bad, throw it away.
CookingRinse canned beans and chickpeas, add them to a hot dish and bring to the boil.
LeftoversDo not store food in an open tin; move it into glass and use within 1–2 days.

07Key terms

Botulism
Severe poisoning by a toxin that attacks nerves.
Low-acid canned food
Vegetables and meat: higher botulism risk.
Sterilisation
Killing germs at the factory.
Swollen tin
A tin with built-up gas; dangerous.
Neutropenia
Low neutrophils.

08Key points

  • Choose intact factory cans.
  • Never taste from a swollen tin.
  • Be careful with home canning.
  • Move leftovers into glass.
  • Rinse to reduce salt.

09Frequently asked questions

Are home-made pickles allowed?

During neutropenia home-canned foods and pickles can be risky; choose factory products and ask your doctor.

Is tinned fish allowed?

Yes, from an intact factory can.

What if the tin is slightly dented?

If the dent is on the seam or lid, throw it away.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Are home-made pickles allowed?

  2. Is tinned fish allowed?

  3. What if the tin is slightly dented?

My questions

12Sources

  1. Centers for Disease Control and Prevention. Botulism: Prevention
  2. World Health Organization. Botulism fact sheet
  3. Leukemia & Lymphoma Society. Diet Guidelines for Immunosuppressed Patients
  4. USDA Food Safety and Inspection Service. Shelf-Stable Food Safety
  5. NHS. Botulism
  6. U.S. Food and Drug Administration (FDA). Raw Milk Misconceptions and the Danger of Raw Milk Consumption
  7. NHS. Listeriosis
  8. NCCIH. Probiotics: What You Need To Know
  9. American Diabetes Association. Food & Nutrition
  10. ESPEN. ESPEN practical guideline: Clinical Nutrition in cancer (2021)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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