- With Mayo Clinic nutritionist
Katherine Zeratsky, R.D., L.D.
read biographyclose windowBiography of
Katherine Zeratsky, R.D., L.D.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the Food & Nutrition Center, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in pediatrics at Mayo Clinic Rochester and nutrition education related to the physiology and recommended intakes for premature infants.
Other areas of interest include breast milk and formula safety, neonatal feeding, and nutrition for breast-feeding mothers.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
Nutrition basics (20)
- Water softeners: How much sodium do they add?
- Caffeine: Is it dehydrating or not?
- Coffee and health: What does the research say?
- see all in Nutrition basics
Healthy diets (8)
- Diverticulitis diet: Can certain foods trigger an attack?
- Butter vs. margarine: Which is better for my heart?
- Canola oil: Does it contain toxins?
- see all in Healthy diets
Healthy cooking (10)
- Lentils: How do I cook with them?
- Food poisoning: How long can you safely keep leftovers?
- Canned pumpkin: Better than fresh?
- see all in Healthy cooking
Healthy menus and shopping strategies (6)
- Calories in sushi: What are the low-cal options?
- Vegetable juice: As good as whole vegetables?
- Buying beef? A guide to choosing the leanest cuts
- see all in Healthy menus and shopping strategies
Nutritional supplements (15)
- Vitamin water: Better than plain water?
- Ground flaxseed: Better than whole?
- Vitamin C: Can too much be harmful?
- see all in Nutritional supplements
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Question
What is BPA? Should I be worried about it?
What is BPA? Should I be worried about it?
Answer
from Katherine Zeratsky, R.D., L.D.
Bisphenol A (BPA) is a chemical used in polycarbonate plastic food and beverage containers and in resin linings for cans. Research has shown that BPA can leach into food from these containers and cans. Because BPA appears to cause health problems in animal studies, some scientists are concerned about the risk BPA poses to humans.
The Food and Drug Administration (FDA) says that current levels of exposure to BPA are not an immediate health risk. However, the FDA acknowledges that more research is needed. If you're concerned about potential risk, you can take simple steps to reduce your and your family's exposure to BPA:
- Choose glass or BPA-free plastic baby bottles.
- Use glass, porcelain or stainless steel containers for hot foods and liquids.
- Avoid plastic containers with the No. 7 recycling label — they're made with BPA.
- Don't microwave polycarbonate plastic food containers. Instead, use glass containers designed for microwaving.
- Reduce your use of canned foods — many cans are lined with a BPA-containing resin.
Sea salt vs. table salt: Which is healthier?
- Lang IA, et al. Association of urinary bisphenol A concentration with medical disorders and laboratory abnormalities in adults. Journal of the American Medical Association. 2008;300:1303.
- FDA statement on release of bisphenol A (BPA): Subcommittee report. http://www.fda.gov/bbs/topics/NEWS/2008/NEW01908.html. Accessed Nov. 12, 2008.
- Questions and answers about the National Toxicology Program's evaluation of bisphenol A. http://www.niehs.nih.gov/news/media/questions/sya-bpa.cfm#23. Accessed Nov. 12, 2008.
- Hagan PT (expert opinion). Mayo Clinic, Rochester, Minn., Nov. 16, 2008.
