The central bank: Canned food is not actually "junk food", it has been misunderstood

Canned foods have long been mistakenly considered "junk food," but this view has been repeatedly clarified by official authorities. The following analysis of the true value of canned foods combines scientific research and official debunking information:

1. Canned foods do not require preservatives; safety is guaranteed

The long-term preservation of canned foods relies on high/low-temperature sterilization and vacuum sealing, not preservatives. National standards clearly stipulate that fruit cans are prohibited from adding preservatives.
Low-temperature sterilization is 80-100℃, also known as atmospheric sterilization, for 10-30 minutes. It is suitable for fruit cans and some vegetable cans with high acid content (pH below 4.6). For example, yellow peach cans, pineapple cans, and citrus cans, allow the fruit to remain intact and have a taste similar to fresh fruit.
High-temperature sterilization is 105-121℃, also known as high-pressure sterilization, for 20-90 minutes. It is suitable for meat, aquatic products, and most vegetable cans with low acid content (pH above 4.6) and non-acidic products. For example, luncheon meat cans, braised pork cans, sardine cans, sweet corn cans, green pea cans, and chickpea cans are all high-temperature sterilized, making the ingredients softer while retaining complete dietary fiber.

2. Higher nutrient retention than expected

Although heat-sensitive nutrients such as vitamin C and B vitamins may be partially lost during processing, canned foods still retain most of their core nutrients:
Canned food production typically uses seasonally mature ingredients and strictly controls pesticide residues at the raw material base. For example, the raw materials for yellow peach cans are harvested at the peak of maturity and processed within 6 hours to maximize the preservation of flavor and nutrients.
Research support: A study by the University of California showed that the mineral and carotenoid content of canned fruits and vegetables is comparable to fresh ingredients, with even less loss.

3. Official authoritative debunking and scientific support

The State Administration for Market Regulation clearly points out that canned foods are a safe and nutritious convenient choice, and their long shelf life is due to the process, not preservatives;
The China Food Science and Technology Society's "China Food Safety Debunking List" emphasizes that nutrient loss in canned foods is lower than commonly believed, and their safety is high;
US FDA statistics show that the risk of canned foods in foodborne illnesses is almost zero.

Conclusion

The convenience and safety of canned foods have been fully verified by modern food technology. Its core advantages lie in its freshness-locking process, nutrient retention, and the absence of added preservatives. Consumers only need to choose scientifically and match reasonably to include it in the scope of a healthy diet. As the official debunking has stated, canned food is not "junk food," but rather a crystallization of industrialized food technology.