Estimates of dietary exposure to bisphenol A (BPA) from light metal packaging using food consumption and packaging usage data: a refined deterministic approach and a fully probabilistic (FACET) approach

Figures & data

Table 1. Information sources and the linking needed for estimating exposure.

Substances	<–>	Material types	<–>	Pack types	<–>	Food types
FACET substance code	<–>	FACET material code	<–>	FACET pack code	<–>	FACET food code
BPA	<–>	BPA-containing coatings	<–>	Cans, lids, tubes, aerosols	<–>	All those in metal packaging

Table 2. Number of light metal food packaging units sold per annum (2005) in the UK for each packed food type (extracted from Euromonitor data).

	Number of pack units for each pack type/food type combination (millions per annum)
	FACET pack type
FACET food groups at Tier 3	Aerosol can	Beverage can	Food can	Glass jar/bottle	Lid for jar/bottle	Metal tube	Metal other	Total for all packs
P.01.1.1 Liquid milk								4012.4
P.01.1.2 Flavoured milk drinks								211.5
P.01.1.3 Drinking yoghurt								719.0
P.01.1.5 Soy beverages								87.9
P.01.1.6 Condensed/evaporated milk			67.8					67.8
P.01.1.7 Powdered milk				2.9	2.9			1498.8
P.01.1.8 Cream	11.8			0.9	0.9			336.1
P.01.2.1 Processed cheese						32.1		4150.3
P.01.2.2 Unprocessed cheese								1340.1
P.02.1.1 Butter								413.3
P.02.1.2 Cooking margarine								70.2
P.02.1.3 Spreadable oils and fats								578.4
P.02.1.4 Cooking fats								113.7
P.02.2.1 Olive oil								43.6
P.02.2.2 Vegetable and seed oil								105.7
P.03.1.1 Fresh fruit whole								5288.2
P.03.1.2 Fresh fruit cut or peeled								182.4
P.03.2.1 Fruit snacks								599.3
P.03.2.2 Fruit, nut, trail mixes								99.7
P.03.2.3 Jams and fruit preserves				161.4	161.4			161.4
P.03.2.4 Canned/preserved fruit			262.6	1.3	1.3			316.8
P.03.2.5 Frozen fruits or frozen fruit pastes								27.7
P.03.3 Nuts and seeds								299.8
P.03.4.1 Nut-based spreads				31.7	Plastic lid			43.8
P.04.1.1 Fresh vegetables								8873.1
P.04.1.2 Fresh salads								384.2
P.04.1.3 Potatoes								3614.5
P.04.2.1 Preserved vegetables without sauces			498.0	31.5	31.5			529.5
P.04.2.2 Canned/preserved tomatoes			357.8					359.5
P.04.2.3 Canned beans and pulses			989.4					989.4
P.04.2.4 Tomato paste/purees			7.6	28.7	28.7	39.5		76.4
P.04.2.5 Pasta sauces (tomato based)				89.2	89.2			137.4
P.04.2.6 Pickled vegetables			2.3	143.8	143.8			159.4
P.04.3.1 Frozen vegetables and potatoes								905.3
P.04.4.1 Dried potato powder								888.6
P.05.1.1 Sugar confectionery							7.0	15291.9
P.05.1.2 Gum								1859.2
P.05.2.1 Countlines								4022.8
P.05.2.2 Chocolate tablets								1394.2
P.05.2.3 Bagged chocolates								1374.1
P.05.2.4 Boxed chocolates								5210.1
P.05.2.5 Seasonal chocolate								779.2
P.05.2.6 Chocolate with toys								127.5
P.05.3.1 Chocolate syrups								40.8
P.05.3.2 Chocolate spreads				19.1	Plastic lid			19.3
P.06.1.1 Breakfast cereals								901.9
P.06.2.1 Snack bars								1130.2
P.06.3.1 Flour and starches								207.9
P.06.4.1 Dry and ready-to-eat rice								237.8
P.06.4.3 Other cereal grains								237.8
P.06.5.1 Dry pasta								157.9
P.06.5.2 Fresh pasta								65.5
P.06.5.3 Dried noodles								38.9
P.06.5.4 Chilled noodles								3.5
P.07.1.1 Dough								0.0
P.07.2.1 Bread								2072.0
P.07.2.2 Chilled bakery products								7.9
P.07.2.3 Bread substitutes								107.8
P.07.2.4 Frozen bakery products								78.6
P.07.3.1 Sweet biscuits							21.8	2883.3
P.07.4.1 Pastries								856.0
P.07.4.3 Cakes							1.7	1768.1
P.07.4.4 Pancakes								80.4
P.07.4.5 Frozen sweet bakery wares								183.0
P.07.4.6 Chilled snacks								0.0
P.08.1.1 Fresh meat								4595.1
P.08.2.1 Processed meat and meat products								1771.0
P.08.2.2 Coated/battered meat and products								203.8
P.08.2.3 Preserved meat and meat products			118.3					118.3
P.08.3.1 Unprocessed frozen meat and products								266.1
P.08.3.2 Frozen meat substitutes								60.5
P.09.1.1 Chilled fish/seafood								298.9
P.09.2.1 Chilled processed fish								181.5
P.09.2.2 Chilled coated fish								43.6
P.09.2.3 Chilled smoked fish								182.1
P.09.2.4 Preserved fish/seafood without sauce			347.2					350.9
P.09.2.5 Pickled fish and seafood				24.0	24.0			24.0
P.09.3.1 Unprocessed frozen fish or seafood								266.1
P.09.3.2 Frozen coated fish/seafood								185.6
P.10.1.1 Eggs								1713.5
P.11.1.1 Sugar								728.2
P.11.2.1 Honey				26.6	26.6			41.8
P.11.2.2 Ice cream toppings and dessert sauces	8.4		22.3	12.0	12.0			94.9
P.12.1.01 Mayonnaise				46.6	46.6			71.0
P.12.1.02 Vinaigrettes				11.1	11.0			12.1
P.12.1.03 Salad dressings				50.9	50.9			67.0
P.12.1.04 Ketchup				72.1	72.1			166.1
P.12.1.05 Mustard				18.8	18.8	0.2	1.8	22.6
P.12.1.06 Vinegar								121.6
P.12.1.07 Soy-based sauces				11.7	3.5			11.7
P.12.1.08 Table sauces				136.0	136.0			160.8
P.12.1.09 Pasta sauces				89.2	89.2			137.4
P.12.1.10 Wet sauces			27.9	219.2	219.2			271.7
P.12.1.11 Dips				12.9	12.9			111.6
P.12.1.12 Liquid stocks and fonds				2.9	2.9			5.9
P.12.1.13 Gravy granules/sauce powders				45.5	45.5			249.6
P.12.1.14 Bouillon/stock cubes and powders							0.2	629.5
P.12.1.15 Other sauces, dressings, etc.				12.1	12.1			136.0
P.12.2.1 Frozen soup								0.0
P.12.2.2 Fresh soup								65.7
P.12.2.3 UHT soup								9.7
P.12.2.4 Canned/preserved soup			758.3	0.1	0.1			759.4
P.12.2.5 Dehydrated soup								19.7
P.12.2.6 Instant soup								304.5
P.12.3.1 Herbs and spices								125.7
P.12.3.2 Salt								150.7
P.12.4.1 Yeast			0.4					136.2
P.13.1.1 Infant milk formula							23.4	45.2
P.13.1.2 Dried baby food								25.2
P.13.2.1 Prepared baby food			52.9	130.3	130.3			200.9
P.13.2.2 Other baby food				11.0	11.0			24.4
P.13.3.1 Other nutritional foodstuffs		2.5					3.2	20.5
P.14.1.2 Packaged water								1959.5
P.14.2.1 Carbonates		2398.6						4894.4
P.14.2.2 Juices		10.2			2.1			2932.3
P.14.2.3 Functional drinks		230.0						860.9
P.14.2.4 Liquid concentrates								416.5
P.14.2.5 Powder concentrates (cold)								4.4
P.14.2.6 Ready-to-drink pre-packed coffee		3.1						3.1
P.14.2.7 Ready-to-drink pre-packed tea								14.7
P.14.3.1 Dry coffee				247.5	Plastic lid		2.9	943.4
P.14.3.2 Dry tea				12.7	Plastic lid			2712.1
P.14.3.3 Other hot drinks powders				22.3	Plastic lid		2.7	207.9
P.15.1.1 Beer		3530.9						4791.7
P.15.1.2 Cider		201.4						332.9
P.15.1.3 Flavoured alcoholic beverages		1.8						312.5
P.15.2.1 Wine								1407.3
P.15.3.1 Spirits								382.2
P.16.1.1 Savoury biscuits and crackers							0.5	1391.6
P.16.1.2 Pretzels								17.7
P.16.2.1 Popcorn								77.5
P.16.2.2 Chips/crisps								3268.5
P.16.2.3 Extruded snacks								1836.5
P.16.2.4 Tortilla/corn chips								146.2
P.17.1.1 Spoonable yoghurt								2541.9
P.17.1.2 Chilled and shelf stable desserts								1556.1
P.17.1.3 Fromage frais and quark								1664.4
P.17.2.1 Impulse ice cream								1495.1
P.17.2.2 Take home ice cream								257.6
P.17.2.3 Frozen yoghurt								6.8
P.17.3.1 Dessert mixes								371.0
P.18.1.1 Dressed salads								301.6
P.18.3.1 Frozen pizza								237.5
P.18.3.2 Chilled pizza								147.8
P.18.4.1 Instant noodles								235.0
P.18.4.2 Canned/preserved pasta			634.6					636.5
P.18.4.3 Dried ready meals								24.0
P.18.5.01 Frozen ready meals								670.4
P.18.5.02 Frozen processed red meat and poultry								203.8
P.18.5.03 Frozen processed fish/seafood								185.6
P.18.5.04 Other processed frozen food								152.4
P.18.5.05 Dinner mixes								48.9
P.18.5.06 Canned/preserved ready meals			466.0					472.2
P.18.5.07 Preserved fish/seafood with sauce			347.2					350.9
P.18.5.08 Chilled ready meals								1069.3
P.18.5.09 Chilled lunch kit								4.6
Grand total	20.2	6378.6	4960.2	1455.0	1338.2	71.8	65.3	135,690.0

Table 3. Food items (millions of units per annum) considered as being packaged in coated metal which could contribute towards exposure to BPA and their market shares.

FACET food groups	Aerosol can	Beverage can	Food can	Lid	Tube	Total metal	Total all packs	Percentage metal (maximum)	Aerosol can (%)	Beverage can (%)	Food can (%)	Lid (%)	Tube (%)
P.01.1.6 Condensed/evaporated milk			67.8			67.8	67.8	100			100
P.01.1.8 Cream	11.8			0.9		12.7	336.1	3.8	3.5			0.3
P.01.2.1 Processed cheese					32.1	32.1	4150.3	0.8					0.8
P.03.2.3 Jams and fruit preserves				161.4		161.4	161.4	100				100
P.03.2.4 Canned/preserved fruit			262.6	1.3		263.9	316.8	83			83	0.4
P.04.2.1 Preserved vegetables without sauces			498.0	31.5		529.5	529.5	100			94	6.0
P.04.2.2 Canned/preserved tomatoes			357.8			357.8	359.5	100			100
P.04.2.3 Canned beans and pulses			989.4			989.4	989.4	100			100
P.04.2.4 Tomato paste/purees			7.6	28.7	39.5	75.7	76.4	99			10	38	52
P.04.2.5 Pasta sauces (tomato based)				89.2		89.2	137.4	65				65
P.04.2.6 Pickled vegetables			2.3	143.8		146.2	159.4	91			1.4	90
P.08.2.3 Preserved meat and meat products			118.3			118.3	118.3	100			100
P.09.2.4 Preserved fish/seafood without sauce			347.2			347.2	350.9	99			99
P.09.2.5 Pickled fish and seafood				24.0		24.0	24.0	100				100
P.11.2.1 Honey				26.6		26.6	41.8	64				64
P.11.2.2 Ice cream toppings and desert sauces	8.4		22.3	12.0		42.7	94.9	45	8.9		24	13
P.12.1.01 Mayonnaise				46.6		46.6	71.0	66				66
P.12.1.02 Vinaigrettes				11.0		11.0	12.1	90				90
P.12.1.03 Salad dressings				50.9		50.9	67.0	76				76
P.12.1.04 Ketchup				72.1		72.1	166.1	43				43
P.12.1.05 Mustard				18.8	0.2	19	22.6	83				83	0.8
P.12.1.07 Soy-based sauces				3.5		3.5	11.7	30				30
P.12.1.08 Table sauces				136.0		136.0	160.8	85				85
P.12.1.09 Pasta sauces				89.2		89.2	137.4	65				65
P.12.1.10 Wet sauces			27.9	219.2		247.0	271.7	91			10	81
P.12.1.11 Dips				12.9		12.9	111.6	12				12
P.12.1.12 Liquid stocks and fonds				2.9		2.9	5.9	50				50
P.12.1.15 Other sauces dressings, etc.				12.1		12.1	136.0	8.9				8.9
P.12.2.4 Canned/preserved soup			758.3	0.1		758.4	759.4	100			99.9	0.01
P.13.2.1 Prepared baby food			52.9	130.3		183.2	200.9	91			26	65
P.13.2.2 Other baby food				11.0		11.0	24.4	45				45
P.13.3.1 Other nutritional foods		2.5				5.7	20.5	12		12
P.14.2.1 Carbonates		2398.6				2398.6	4894.4	49		49
P.14.2.2 Juices		10.2		2.1		12.4	2932.3	0.4		0.4		0.07
P.14.2.3 Functional drinks		230.0				230.0	860.9	27		27
P.14.2.6 Ready-to-drink pre-packed coffee		3.1				3.1	3.1	100		100
P.15.1.1 Beer		3530.9				3530.9	4791.7	74		74
P.15.1.2 Cider		201.4				201.4	332.9	61		61
P.15.1.3 Flavoured alcoholic beverages		1.8				1.8	312.5	0.6		0.6
P.18.4.2 Canned/preserved pasta			634.6			634.6	636.5	100			100
P.18.5.06 Canned/preserved ready meals			466.0			466.0	472.2	99			99
P.18.5.07 Preserved fish/seafood with sauce			347.2			347.2	350.9	99			99
Total	20.2	6379	4960	1338	71.8	12769	135690	9.4	0.01	4.7	3.7	1.0	0.05

Table 4. Surface area to pack weight ratio of metal parts in contact with food (cm² g^–1).

FACET food groups	Beverage can	Beverage end	Food can	Food end	Total beverage can area	Total food can area	Lids	Aerosol can	Tube
P.01.1.6 Condensed/evaporated milk			0.7	0.14		0.84
P.01.1.8 Cream							0.19	1.2
P.01.2.1 Processed cheese									1.2
P.03.2.3 Jams and fruit preserves							0.16
P.03.2.4 Canned/preserved fruit			0.7	0.15		0.85	0.14
P.04.2.1 Preserved vegetables without sauces			0.8	0.17		0.97	0.16
P.04.2.2 Canned/preserved tomatoes			0.9	0.18		1.08
P.04.2.3 Canned beans and pulses			1.0	0.19		1.19
P.04.2.4 Tomato paste/purees			0.9	0.19		1.09	0.17		1.0
P.04.2.5 Pasta sauces (tomato based)							0.16
P.04.2.6 Pickled vegetables			0.9	0.19		1.09	0.16
P.08.2.3 Preserved meat and meat products			0.8	0.16		0.96
P.09.2.4 Preserved fish/seafood without sauce			0.9	0.23		1.13
P.09.2.5 Pickled fish and seafood							0.22
P.11.2.1 Honey							0.14
P.11.2.2 Ice cream toppings and dessert sauces			0.9	0.19		1.09	0.18	0.9
P.12.1.01 Mayonnaise							0.19
P.12.1.02 Vinaigrettes							0.03
P.12.1.03 Salad dressings							0.03
P.12.1.04 Ketchup							0.02
P.12.1.05 Mustard							0.21
P.12.1.07 Soy-based sauces							0.05
P.12.1.08 Table sauces							0.05
P.12.1.09 Pasta sauces							0.16
P.12.1.10 Wet sauces			0.7	0.15		0.85	0.20
P.12.1.11 Dips							0.17
P.12.1.12 Liquid stocks and fonds							0.19
P.12.1.15 Other sauces,dressings etc							0.19
P.12.2.4 Canned/preserved soup			0.8	0.16		0.96	0.14
P.13.2.1 Prepared baby food			1.1	0.22		1.32	0.22
P.13.2.2 Other baby food							0.04
P.13.3.1 Other nutritional foodstuffs	1.0	0.07			1.07
P.14.2.1 Carbonates	1.0	0.07			1.07
P.14.2.2 Juices	1.1	0.09			1.19		0.02
P.14.2.3 Functional drinks	1.1	0.09			1.19
P.14.2.6 Ready-to-drink pre-packed coffee	1.1	0.09			1.19
P.15.1.1 Beer	0.86	0.05			0.91
P.15.1.2 Cider	0.85	0.05			0.90
P.15.1.3 Flavoured alcoholic beverages	0.99	0.07			1.06
P.18.4.2 Canned/preserved pasta			0.9	0.19		1.09
P.18.5.06 Canned/preserved ready meals			0.9	0.19		1.09
P.18.5.07 Preserved fish/seafood with sauce			1.0	0.2		1.2

Table 5. Market split of different food can types and food can ends only, along with the area for side seam and three-piece can bodies where a side seam would be used.

	Percentage type of food can^a			Type food can end by number (millions per annum)		Percentage share food can end type		Area for coating types (cm^2 g^–1)
FACET food groups	Percentage three-piece food can	Percentage DWI food can^a	Percentage DRD food can^a	Number of easy open ends	Number of classic ends	Percentage easy open ends	Percentage classic ends	Area three-piece food can	Area side seam stripe	Area body
P.01.1.6 Condensed/evaporated milk	100			67.8		100		0.7	0.07	0.63
P.03.2.4 Canned/preserved fruit	95	5		189.1	73.5	72	28	0.7	0.07	0.63
P.04.2.1 Preserved vegetables without sauces	100			363.5	134.5	73	27	0.8	0.08	0.72
P.04.2.2 Canned/preserved tomatoes	100			271.9	85.9	76	24	0.9	0.09	0.81
P.04.2.3 Canned beans and pulses	90	10		751.9	237.5	76	24	1.0	0.1	0.9
P.04.2.4 Tomato paste/purees	50		50	6.3	1.3	82.9	17.1	0.9	0.09	0.81
P.04.2.6 Pickled vegetables	100			2.3		100
P.08.2.3 Preserved meat and meat products	70		30	86.3	32	73	27	0.9	0.09	0.81
P.09.2.4 Preserved fish/seafood	20		80	302.1	45.1	87	13	0.8	0.08	0.72
P.11.2.2 Ice cream toppings etc	100			15	7.3	67.3	32.7	0.9	0.09	0.81
P.12.1.10 Wet sauces	90	10		23.2	4.7	83.2	16.8	0.7	0.07	0.63
P.12.2.4 Canned/preserved soup	90	10		606.7	151.6	80	20	0.8	0.08	0.72
P.13.2.1 Prepared baby food	100			49.7	3.2	94	6	1.1	0.11	0.99
P.18.4.2 Canned/preserved pasta	90	10		526.7	107.9	83	17	0.9	0.09	0.81
P.18.5.06 Canned/preserved ready meals	80	10	10	372.8	93.2	80	20	0.9	0.09	0.81
P.18.5.07 Preserved fish/seafood with sauce	20		80	302.1	45.1	87	13	1.0	0.1	0.9

Note: ^aFor two-piece cans: DWI = drawn and wall-ironed and DRD = drawn and redrawn.

Table 6. Coating categories used in the FACET project and their extraction values (mg dm^–2) for BPA (1 mg dm^–2 = 0.01 mg cm^–2).

37. Can coating chemistry			BPA (mg dm^–2)
			Minimum	Maximum
37.1. Epoxy	37.1.1. Phenolic		0.00005	0.020
	37.1.2. Anhydride		0.00005	0.012
	37.1.3. Amino	37.1.3.1 Beverage	0.001	0.004
		37.1.3.2 Food	0.00005	0.010
	37.1.4. Acrylate	37.1.4.1 Beverage	0.001	0.004
		37.1.4.2 Food	0.001	0.012
	37.1.5. Other		0.001	0.005
37.2. PVC	37.2.1. Epoxy containing		0.00005	0.005
	37.2.2. Other		0.00005	0.001
37.3. Polyester	37.3.1. Phenolic		0.00005	0.0008
	37.3.2. Amino		0.001	0.002
	37.3.3. Polyurethane		0.001	0.002
	37.3.4. Other		0.001	0.007
37.4. Acrylic			0	0
37.5. Other	37.5.1. Polymer coated		0.001	0.001
	37.5.2. Closures for twist off and push twist (PT)		0.002	0.016

Table 7. Types of coating used for food and beverage cans and their percentage market share (by volume as wet coatings).

	Epoxy phenolic	Epoxy anhydride	Epoxy amino	Polyester phenolic	Polyester polyurethane	Organosol	Epoxy acrylate beverage
FACET material code	37.1.1	37.1.2	37.1.3.1	37.3.1	37.3.3	37.2	37.1.4.1
			37.1.3.2
Beverage cans (%)
Beverage can bodies							100
Beverage easy open end			45	5		5	45
Food cans (%)
Three-piece body	60	39			1
Side stripe	60		3	10		27
Classic end	60	22		14	1	3
Easy open end food	37	5		10	18	30
Drawn/DRD	54			3	10	33

Table 8. Mean, 95th and 97.5th percentile consumptions (g/person/day) for consumers only and the total population for food categories packaged in light metal packaging.

		Total population (g/person/day)				Consumers only (g/person/day)
Code	FACET food groups	Mean	95th	97.5th	Number of consumers only	Mean	95th	97.5th
P.1.1.6	Condensed/evaporated milk	0.5	0.0	4.3	72	11.2	41.7	48.4
P.1.1.8	Cream	0.5	2.9	6.7	115	7.7	23.8	34.5
P.1.2.1	Processed cheese	1.6	9.3	14.9	323	8.2	22.1	27.9
P.3.2.3	Jams and fruit preserves	3.6	17.7	25.0	655	8.9	26.1	30.1
P.3.2.4	Canned/preserved fruit	4.3	26.9	44.4	261	26.8	82	133
P.4.2.1	Preserved vegetables without sauces	7.2	36.9	53.0	559	20.9	58.6	80.6
P.4.2.2	Canned/preserved tomatoes	2.2	16.1	28.6	135	27.1	57.1	59.5
P.4.2.3	Canned beans and pulses	0.7	0.0	10.1	74	14.7	36.1	49.7
P.4.2.4	Tomato paste/purees	0.0	0.0	0.0	11	2.1	4.4	4.5
P.4.2.5	Pasta sauces (tomato based)	3.4	26.0	37.1	66	24.5	58.0	66.0
P.4.2.6	Pickled vegetables	2.0	10.7	16.6	431	7.4	23.4	29.3
P.8.2.3	Preserved meat and meat products	1.3	9.6	17.5	135	15.7	38.8	57.5
P.9.2.4	Preserved fish/seafood without sauce	5.7	27.1	37.2	545	17.0	48.0	55.5
P.9.2.5	Pickled fish and seafood	0.0	0.0	0.0	0	0.0	0.0	0.0
P.11.2.1	Honey	0.6	2.9	6.9	129	7.5	26.4	31.0
P.11.2.2	Ice cream toppings and dessert sauces	0.2	0.0	2.0	66	3.9	8.8	11.7
P.12.1.1	Mayonnaise	5.4	18.6	36.1	783	11.3	38.0	72.1
P.12.1.2	Vinaigrettes	0.5	2.1	4.3	162	5.4	15.4	27.4
P.12.1.3	Salad dressings	0.2	0.0	1.2	48	6.6	19.0	26.3
P.12.1.4	Ketchup	1.4	4.6	8.1	285	7.9	16.6	41.0
P.12.1.5	Mustard	0.5	1.0	2.1	166	5.4	15.8	60.0
P.12.1.7	Soy-based sauces	0.2	0.0	1.0	79	3.5	17.5	35.5
P.12.1.8	Table sauces	2.3	11.6	21.4	399	9.3	31.0	38.6
P.12.1.9	Pasta sauces	0.2	0.0	0.2	43	8.3	36.7	39.1
P.12.1.10	Wet sauces	13.5	49.8	70.1	954	23.2	67.0	85.2
P.12.1.11	Dips	0.4	0.0	4.3	67	9.4	38.2	50.2
P.12.1.12	Liquid stocks and fonds	0.0	0.0	0.0	0	0.0	0.0	0.0
P.12.1.15	Other sauces, dressings and condiments	0.4	0.0	7.0	62	11.1	25.1	28.8
P.12.2.4	Canned/preserved soup	10.4	60.7	97.6	272	62.1	123.1	182.2
P.13.2.1	Prepared baby food	0.0	0.0	0.0	0	0.0	0.0	0.0
P.13.2.2	Other baby food	0.1	0.0	0.0	4	24.3	47.1	47.1
P.13.3.1	Other nutritional foodstuffs	6.4	13.6	21.9	739	2.9	8.0	13.0
P.14.2.1	Carbonates	133.0	569.4	717.0	1021	212.5	673.3	866.7
P.14.2.2	Juices	56.0	239.3	316.8	805	113.4	317.9	366.7
P.14.2.3	Functional drinks	0.0	0.0	0.0	0	0.0	0.0	0.0
P.14.2.6	Ready-to-drink pre-packed coffee	0.0	0.0	0.0	0	0.0	0.0	0.0
P.15.1.1	Beer	217.3	1126.8	1632.4	713	497.0	1700.8	1974.6
P.15.1.2	Cider	19.7	3.8	164.0	84	383.3	1744.0	2677.5
P.15.1.3	Flavoured alcoholic beverages	10.0	39.3	140.8	86	188.7	576.7	736.5
P.18.4.2	Canned/preserved pasta	2.8	22.2	46.5	118	39.3	114.4	117.2
P.18.5.6	Canned/preserved ready meals	17.7	71.8	105.4	751	38.5	109.4	129.8
P.18.5.7	Preserved fish/seafood with sauce	0.3	0.0	0.0	27	20.2	40.4	46.8

Notes: The number of consumers only for a specific food item is given. The total number of people surveyed was 1631.

Table 9. BPA exposure estimates (mg/person/day) from FACET for all foodstuffs packaged in metal.

		Total population			Consumers
FACET food groups	Pack^a	Mean	95th	97.5th	Mean	95th	97.5th
P.1.1.6 Condensed/evaporated milk (100% packed in metal)	PT20	0	0	0	0	0	0
	PT21	0	0	0.0003	0.0007	0.0029	0.0031
	Total	0	0	0.0003	0.0007	0.0029	0.0031
P.1.1.8 Cream (3.8% packed in metal)	PT41	0	0	0	0	0	0
	PT1/3	0	0	0	0	0	0
	Total	0	0	0	0	0	0
P.1.2.1 Processed cheese (0.8% packed in metal)	PT48	0	0	0	0	0	0
P.3.2.3 Jams and fruit preserves (100% packed in metal)	PT41	0	0.0002	0.0004	0.0001	0.0004	0.0005
P.3.2.4 Canned/preserved fruit (83% packed in metal)	PT20	0.0001	0	0.0006	0.0004	0.0027	0.0034
	PT21	0.0002	0.0006	0.0022	0.0012	0.0054	0.0083
	Total	0.0003	0.0006	0.0028	0.0016	0.0081	0.0117
P.4.2.1 Preserved vegetables without sauces (94% packed in metal)	PT20	0.0001	0.0006	0.0017	0.0004	0.0025	0.0042
	PT21	0.0004	0.0021	0.0035	0.0011	0.0043	0.0067
	Total	0.0005	0.0027	0.0052	0.0015	0.0068	0.0109
P.4.2.2 Canned/preserved tomatoes (99.5% packed in metal)	PT20	0	0	0	0.0006	0.0030	0.0044
	PT21	0.0001	0.0004	0.0013	0.0015	0.0052	0.0062
	Total	0.0002	0.0004	0.0013	0.0021	0.0082	0.0106
P.4.2.3 Canned beans and pulses (100% packed in metal)	PT20	0	0	0	0.0003	0.0016	0.0021
	PT21	0	0	0.0003	0.0008	0.0034	0.0038
	Total	0	0	0.0003	0.0011	0.0050	0.0059
P.4.2.4 Tomato paste/purees (99% packed in metal)	PT20	0	0	0	0	0	0
	PT21	0	0	0	0.0001	0	0.0001
	PT41	0	0	0	0	0	0
	PT48	0	0	0	0	0	0
	Total	0	0	0	0	0	0.0001
P.4.2.5 Pasta sauces (tomato based) (65% packed in metal)	PT41	0	0.0002	0.0003	0.0002	0.0006	0.0009
P.4.2.6 Pickled vegetables (90% packed in metal)	PT20	0	0	0	0	0	0
	PT21	0	0	0	0	0	0
	PT41	0	0.0002	0.0002	0.0001	0.0004	0.0006
	Total	0	0.0002	0.0002	0.0001	0.0004	0.0006
P.8.2.3 Preserved meat and products (100% packed in metal)	PT20	0	0	0	0.0005	0.0024	0.0035
	PT21	0.0001	0.0002	0.0008	0.0009	0.0029	0.0047
	Total	0.0001	0.0002	0.0008	0.0014	0.0053	0.0082
P.9.2.4 Preserved fish/seafood without sauce (99% packed in metal)	PT20	0	0	0.0001	0	0.0002	0.0006
	PT21	0.0001	0.0006	0.0013	0.0004	0.0020	0.0029
	Total	0.0001	0.0006	0.0014	0.0004	0.0023	0.0035
P.11.2.1 Honey (64% packed in metal)	PT1	0	0	0.0002	0	0.0001	0.0002
	PT41	0	0	0	0	0	0.0001
	Total	0	0	0.0002	0	0.0001	0.0003
P.11.2.2 Ice cream toppings and desert sauces (45% packed in metal)	PT1/3, PT41	0	0	0.0002	0	0.0001	0.0003
P.12.1.01 Mayonnaise (66% packed in metal)	PT41	0	0.0001	0.0001	0	0.0001	0.0002
P.12.1.02 Vinaigrettes (90% packed in metal)	PT35	0	0	0	0	0.0001	0.0002
P.12.1.03 Salad dressings (76% packed in metal)	PT35	0	0	0	0	0.0001	0.0001
	PT41	0	0	0	0	0	0
	Total	0	0	0	0	0.0001	0.0001
P.12.1.04 Ketchup (43% packed in metal)	PT35	0	0	0	0	0	0.0001
P.12.1.05 Mustard (89% packed in metal)	PT35	0	0	0	0	0	0
	PT41	0	0	0	0	0.0001	0.0001
	PT48	0	0	0	0	0	0
	Total	0	0	0	0	0.0001	0.0001
P.12.1.07 Soy-based sauces (30% packed in metal)	PT35	0	0	0	0	0	0
P.12.1.08 Table sauces (85% packed in metal)	PT35	0	0.0001	0.0002	0.0001	0.0003	0.0006
P.12.1.09 Pasta sauces (65% packed in metal)	PT41	0	0	0	0	0.0001	0.0002
P.12.1.10 Wet sauces (91% packed in metal; 10% in food cans and 81% in jars with a metal closure)	PT20	0	0	0	0	0	0
	PT21	0.0001	0.0001	0.0009	0.0002	0.0008	0.0020
	PT41	0.0001	0.0005	0.0010	0.0002	0.0009	0.0013
	Total	0.0002	0.0006	0.0019	0.0004	0.0016	0.0033
P12.1.11 Dips (12% packed in metal)	PT41	0	0	0	0	0.0001	0.0001
P.12.1.15 Other sauces dressings etc. (8.9% packed in metal)	PT41	0	0	0	0	0	0
P.12.2.4 Canned/preserved soup (100% packed in metal)	PT20	0.0001	0	0.0009	0.0007	0.0042	0.0062
	PT21	0.0007	0.0047	0.0068	0.0040	0.0115	0.0171
	Total	0.0008	0.0047	0.0078	0.0047	0.0157	0.0233
P.13.2.2 Other baby food (45% packed in metal)	PT20, PT21 PT41	0	0	0	0	0	0
P.14.2.1 Carbonates (49% packed in metal)	PT8	0.0019	0.0117	0.0166	0.0030	0.0148	0.0203
P.14.2.2 Juices (0.4% packed in metal)	PT8, PT35	0	0	0	0	0	0
P.15.1.1 Beer (74% packed in metal)	PT8	0.0037	0.0217	0.0330	0.0086	0.0348	0.0494
P.15.1.2 Cider (61% packed in metal)	PT8	0.0003	0	0.0015	0.0057	0.0208	0.0228
P.15.1.3 Flavoured alcoholic beverages (0.6% packed in metal)	PT8	0	0	0	0.0003	0	0
P.18.4.2 Canned/preserved pasta (99.7% packed in metal)	PT20	0.0001	0	0	0.0007	0.0044	0.0068
	PT21	0.0002	0.0006	0.0024	0.0026	0.0100	0.0112
	Total	0.0002	0.0006	0.0024	0.0033	0.0144	0.0180
P.18.5.6 Canned/preserved ready meals (99% packed in metal)	PT20	0.0003	0.0020	0.0041	0.0007	0.0043	0.0061
	PT21	0.0010	0.0053	0.0084	0.0022	0.0088	0.0116
	Total	0.0013	0.0074	0.0125	0.0028	0.0131	0.0176
P.18.5.7 Preserved fish/seafood with sauce (99% packed in metal)	PT20	0	0	0	0	0.0002	0.0003
	PT21	0	0	0	0.0002	0.0009	0.0012
	Total	0	0	0	0.0002	0.0011	0.0014

Notes: 0 = 0.0000.

^aPT 1 and 3 aerosol, PT8 beverage can, PT20 food can, classic end, PT21 food can easy open end, PT35 glass bottle, metal closure, PT41 glass jar, metal closure; and PT48 tube.

Table 10. Refined deterministic assessment of exposure for the total population to BPA from light metal packaging for those metal packs with significant market shares.

				BPA levels(mg dm^–2)		Food consumed(g/person/day) for the total population			Total population exposure (mg/person/day)^b
	Pack	Area	Percentage						Minimum(mg/person/day)			Maximum(mg/person/day)
FACET food groups	type^a	(cm^2 g^–1)	metal	Minimum	Maximum	Mean	95th	97.5th	Mean	95th	97.5th	Mean	95th	97.5th
1.1.6 Condensed/evaporated milk	PT20/21	0.84	100	0.00005	0.02	0.5	0	4.3	0	0	0	0.0001	0	0.0007
3.2.3 Jams and fruit preserves	PT41	0.16	100	0.002	0.016	3.6	17.7	25	0	0.0001	0.0001	0.0001	0.0005	0.0006
3.2.4 Canned/preserved fruit	PT20/21	0.85	83	0.00005	0.02	4.3	26.9	44.4	0	0	0	0.0007	0.0046	0.0075
4.2.1 Preserved vegetables without sauces	PT20/21	0.97	94	0.00005	0.02	7.2	36.9	53	0	0	0	0.0014	0.0072	0.0103
4.2.2 Canned/preserved tomatoes	PT20/21	1.08	100	0.00005	0.02	2.2	16.1	28.6	0	0	0	0.0005	0.0035	0.0062
4.2.3 Canned beans and pulses	PT20/21	1.19	100	0.00005	0.02	0.7	0	10.1	0	0	0	0.0002	0	0.0024
4.2.5 Pasta sauces (tomato based)	PT41	0.16	65	0.002	0.016	3.4	26	37.1	0	0.0001	0.0001	0.0001	0.0007	0.0009
4.2.6 Pickled vegetables	PT41	0.16	90	0.002	0.016	2	10.7	16.6	0	0	0.0001	0.0001	0.0003	0.0004
8.2.3 Preserved meat and meat products	PT20/21	0.96	100	0.00005	0.02	1.3	9.6	17.5	0	0	0	0.0002	0.0018	0.0034
9.2.4 Preserved fish/seafood without sauce	PT20/21	1.13	99	0.00005	0.02	5.7	27.1	37.2	0	0	0	0.0013	0.0061	0.0084
12.1.2 Vinaigrettes	PT35	0.03	91	0.002	0.016	0.5	2.1	4.3	0	0	0	0	0	0
12.1.8 Table sauces	PT35	0.05	85	0.002	0.016	2.3	11.6	21.4	0	0	0	0	0.0001	0.0002
12.1.10 Wet sauces PT21/PT41 10.3/80.7	PT20/21	0.85	10	0.00005	0.02	14	49.8	70.1	0	0	0	0.0023	0.0085	0.0119
	PT41	0.2	81	0.002	0.016	14	49.8	70.1	0.0001	0.0002	0.0003	0.0004	0.0016	0.0022
12.1.10 PT20 and 21/PT41 average ratio of 10.3/80.7^c						14	49.8	70.1	0	0.0002	0.0002	0.0006	0.0022	0.0030
12.2.4 Canned/preserved soup	PT20/21	0.96	100	0.00005	0.02	10	60.7	97.6	0	0	0	0.0020	0.0117	0.0187
15.1.1 Beer	PT8	0.91	74	0.001	0.004	217	1127	1632	0.0020	0.0103	0.0149	0.0079	0.0410	0.0594
15.1.2 Cider	PT8	0.9	61	0.001	0.004	20	3.8	164	0.0002	0	0.0015	0.0007	0.0001	0.0059
18.4.2 Canned/preserved pasta	PT20/21	1.09	100	0.00005	0.02	2.8	22.2	46.5	0	0	0	0.0006	0.0048	0.0101
18.5.6 canned/preserved ready meals	PT20/21	1.09	99	0.00005	0.02	18	71.8	105	0	0	0.0001	0.0039	0.0157	0.0230
18.5.7 Preserved fish/seafood with sauce	PT20/21	1.2	99	0.00005	0.02	0.3	0	0	0	0	0	0.0001	0	0

Notes: 0 = 0.0000.

^aPT 8 beverage cans, PT 20/21 food cans with either classic or easy open ends, PT 35 glass bottle metal closure (small area), PT 41 metal closure for glass jars (larger area).

^bMinimum and maximum calculated exposures relate to the minimum and maximum levels of extractable BPA (see Table 6).

^cFor 12.1.10 Wet sauces the contribution from coated metal packaging comes from either food cans (PT20 or PT21) or metal closures on jars (PT41). The exposure has been calculated using the ratio of market shares for cans and closures of 10.3/80.7.

Table 11. Refined deterministic assessment of exposure to BPA (consumers only) from light metal packaging for those metal packs with significant market shares.

				BPA levels(mg dm^–2)		Food consumed(g/person/day) for the total population			Consumers only exposure(mg/person/day)^b
	Pack	Area	Percentage						Minimum(mg/person/day)			Maximum(mg/person/day)
FACET food groups	type^a	(cm^2 g^–1)	metal	Minimum	Maximum	Mean	95th	97.5th	Mean	95th	97.5th	Mean	95th	97.5th
1.1.6 Condensed/evaporated milk	PT20/21	0.84	100	0.00005	0.02	11	41.7	48.4	0	0	0	0.0019	0.0070	0.0081
3.2.3 Jams and fruit preserves	PT41	0.16	100	0.002	0.016	8.9	26.1	30.1	0	0.0001	0.0001	0.0002	0.0007	0.0008
3.2.4 Canned/preserved fruit	PT20/21	0.85	83	0.00005	0.02	27	82	133	0	0	0.0001	0.0046	0.0139	0.0226
4.2.1 Preserved vegetables without sauces	PT20/21	0.97	94	0.00005	0.02	21	58.6	80.6	0	0	0	0.0041	0.0114	0.0156
4.2.2 Canned/preserved tomatoes	PT20/21	1.08	100	0.00005	0.02	27	57.1	59.5	0	0	0	0.0059	0.0123	0.0129
4.2.3 Canned beans and pulses	PT20/21	1.19	100	0.00005	0.02	15	36.1	49.7	0	0	0	0.0035	0.0086	0.0118
4.2.5 Pasta sauces (tomato based)	PT41	0.16	65	0.002	0.016	25	58	66	0.0001	0.0002	0.0002	0.0006	0.0015	0.0017
4.2.6 Pickled vegetables	PT41	0.16	90	0.002	0.016	7.4	23.4	29.3	0	0.0001	0.0001	0.0002	0.0006	0.0008
8.2.3 Preserved meat and meat products	PT20/21	0.96	100	0.00005	0.02	16	38.8	57.5	0	0	0	0.0030	0.0074	0.0110
9.2.4 Preserved fish/seafood without sauce	PT20/21	1.13	99	0.00005	0.02	17	48	55.5	0	0	0	0.0038	0.0108	0.0125
12.1.2 Vinaigrettes	PT35	0.03	91	0.002	0.016	5.4	15.4	27.4	0	0	0	0	0.0001	0.0001
12.1.8 Table sauces	PT35	0.05	85	0.002	0.016	31	38.6	0	0	0	0	0	0	0
12.1.10 Wet sauces PT21/PT41 10.3/80.7	PT20/21	0.85	10	0.00005	0.02	67	85.2	0	0.0039	0.0114	0.0145	0	0	0
	PT41	0.2	81	0.002	0.016	67	85.2	0.0003	0.0007	0.0021	0.0027	0.0001	0.0003	0.0003
12.1.10 PT20 and 21/PT41 average on ratio of 10.3/80.7^c						67	85.2	0.0003	0.0010	0.0029	0.0037	0.0001	0.0002	0.0003
12.2.4 Canned/preserved soup	PT20/21	0.96	100	0.00005	0.02	123.1	182	0.0001	0.0119	0.0236	0.0350	0	0.0001	0.0001
15.1.1 Beer	PT8	0.91	74	0.001	0.004	1701	1975	0.0180	0.0181	0.0619	0.0719	0.0045	0.0155	0.0180
15.1.2 Cider	PT8	0.9	61	0.001	0.004	1744	2678	0.0241	0.0138	0.0628	0.0964	0.0034	0.0157	0.0241
18.4.2 Canned/preserved pasta	PT20/21	1.09	100	0.00005	0.02	114.4	117	0.0001	0.0086	0.0249	0.0255	0	0.0001	0.0001
18.5.6 Canned/preserved ready meals	PT20/21	1.09	99	0.00005	0.02	109.4	130	0.0001	0.0084	0.0238	0.0283	0	0	0
18.5.7 Preserved fish/seafood with sauce	PT20/21	1.2	99	0.00005	0.02	40.4	46.8	0	0.0048	0.0097	0.0112

Notes: 0 = 0.0000.

^aPT8 beverage can, PT20/21 food can with either a classic or easy open end, PT35 glass bottle, metal closure (small area), PT41 glass jar, metal closure (larger area).

^bMinimum and maximum calculated exposures relate to the minimum and maximum levels of extractable BPA (see Table 6).

^cFor 12.1.10 Wet sauces the contribution from coated metal packaging comes from either food cans (PT20 or PT21) or metal closures on jars (PT41). The exposure has been calculated using the ratio of market shares for cans and closures of 10.3/80.7.

Table 12. Comparison of refined deterministic estimate (RD) of exposure to BPA with FACET output (mg/person/day) for UK NDNS 19–64 year olds, 2000 survey, for total population (not all canned/jarred foodstuffs are included).

		Exposure to BPA of total population (mg/person/day)
		Mean			95th			97.5th
FACET food groups	Code	RD minimum	FACET	RD maximum	RD minimum	FACET	RD maximum	RD minimum	FACET	RD maximum
Condensed/evaporated milk	1.1.6	0	0	0.0001	0	0	0	0	0.0003	0.0007
Jams and fruit preserves	3.2.3	0	0	0.0001	0.0001	0.0002	0.0005	0.0001	0.0004	0.0006
Canned/preserved fruit	3.2.4	0	0.0003	0.0007	0	0.0006	0.0046	0	0.0028	0.0075
Preserved vegetables without sauces	4.2.1	0	0.0005	0.0014	0	0.0027	0.0072	0	0.0052	0.0103
Canned/preserved tomatoes	4.2.2	0	0.0002	0.0005	0	0.0004	0.0035	0	0.0013	0.0062
Canned beans and pulses	4.2.3	0	0.0001	0.0002	0	0	0	0	0.0003	0.0024
Pasta sauces (tomato based)	4.2.5	0	0	0.0001	0.0001	0.0002	0.0007	0.0001	0.0003	0.0009
Pickled vegetables	4.2.6	0	0	0.0001	0	0.0002	0.0003	0.0001	0.0002	0.0004
Preserved meat and meat products	8.2.3	0	0.0001	0.0002	0	0.0002	0.0018	0	0.0008	0.0034
Preserved fish/seafood without sauce	9.2.4	0	0.0001	0.0013	0	0.0006	0.0061	0	0.0014	0.0084
Vinaigrettes	12.1.2	0	0	0	0	0	0	0	0	0
Table sauces	12.1.8	0	0	0	0	0.0001	0.0001	0	0.0002	0.0002
Wet sauces food can^a	12.1.10	0	0.0002	0.0023	0	0.0006	0.0085	0	0.0019	0.0119
Wet sauces closure^a	12.1.10	0.0001	0.0002	0.0004	0.0002	0.0006	0.0016	0.0003	0.0019	0.0022
Wet sauces food plus closure average^a	12.1.10	0	0.0002	0.0006	0.0002	0.0006	0.0022	0.0002	0.0019	0.0030
Canned/preserved soup	12.2.4	0	0.0008	0.0020	0	0.0047	0.0117	0	0.0078	0.0187
Beer	15.1.1	0.0020	0.0038	0.0079	0.0103	0.0217	0.0410	0.0149	0.0330	0.0594
Cider	15.1.2	0.0002	0.0003	0.0007	0	0	0.0048	0.0015	0.0015	0.0059
Canned/preserved pasta	18.4.2	0	0.0002	0.0006	0	0.0006	0.0157	0	0.0024	0.0101
Canned/preserved ready meals	18.5.6	0	0.0013	0.0039	0	0.0074	0	0.0001	0.0125	0.0230
Preserved fish/seafood with sauce	18.5.7	0	0	0.0001	0	0	0	0	0	0
Total of means		0.0022	0.0081	0.0193

Notes: 0 = 0.0000.

^aThe contribution from wet sauces (12.1.10) comes from cans and metal closures. Separate values are given for the exposure from each, but the exposure is the average pro rata according to the market shares of cans and jars. Thus, the total exposure is reduced.

Table 13. Comparison of refined deterministic estimate (RD) of exposure to BPA with FACET output (mg/person/day) for UK NDNS 19–64 year olds, 2000 survey, for consumers only (not all canned/jarred foodstuffs are included).

		Exposure to BPA of consumers only (mg/person/day)
		Mean			95th			97.5th
FACET food groups	Code	RD minimum	FACET	RD maximum	RD minimum	FACET	RD maximum	RD minimum	FACET	RD maximum
Condensed/evaporated milk	1.1.6	0	0.0007	0.0019	0	0.0029	0.0070	0	0.0031	0.0081
Jams and fruit preserves	3.2.3	0	0.0001	0.0002	0.0001	0.0004	0.0007	0.0001	0.0005	0.0008
Canned/preserved fruit	3.2.4	0	0.0016	0.0046	0	0.0081	0.0139	0.0001	0.0117	0.0226
Preserved vegetables without sauces	4.2.1	0	0.0015	0.0041	0	0.0068	0.0114	0	0.0109	0.0156
Canned/preserved tomatoes	4.2.2	0	0.0021	0.0059	0	0.0082	0.0123	0	0.0106	0.0129
Canned beans and pulses	4.2.3	0	0.0011	0.0035	0	0.0050	0.0086	0	0.0059	0.0118
Pasta sauces (tomato based)	4.2.5	0.0001	0.0002	0.0006	0.0002	0.0006	0.0015	0.0002	0.0009	0.0017
Pickled vegetables	4.2.6	0	0.0001	0.0002	0.0001	0.0004	0.0006	0.0001	0.0006	0.0008
Preserved meat and meat products	8.2.3	0	0.0014	0.0030	0	0.0053	0.0074	0	0.0082	0.0110
Preserved fish/seafood without sauce	9.2.4	0	0.0004	0.0038	0	0.0023	0.0108	0	0.0035	0.0125
Vinaigrettes	12.1.2	0	0	0	0	0.0001	0.0001	0	0.0002	0.0001
Table sauces	12.1.8	0	0.0001	0.0001	0	0.0003	0.0002	0	0.0006	0.0003
Wet sauces food can^a	12.1.10	0	0.0004	0.0039	0	0.0016	0.0114	0	0.0033	0.0145
Wet sauces closure^a	12.1.10	0.0001	0.0004	0.0007	0.0003	0.0016	0.0021	0.0003	0.0033	0.0027
Wet sauces food plus closure average^a	12.1.10	0.0001	0.0004	0.0010	0.0002	0.0016	0.0029	0.0003	0.0033	0.0037
Canned/preserved soup	12.2.4	0	0.0047	0.0119	0.0001	0.0157	0.0236	0.0001	0.0233	0.0350
Beer	15.1.1	0.0045	0.0086	0.0181	0.0155	0.0348	0.0619	0.0180	0.0495	0.0719
Cider	15.1.2	0.0034	0.0057	0.0138	0.0157	0.0208	0.0628	0.0241	0.0229	0.0964
Canned/preserved pasta	18.4.2	0	0.0033	0.0086	0.0001	0.0144	0.0249	0.0001	0.0180	0.0255
Canned/preserved ready meals	18.5.6	0	0.0028	0.0084	0.0001	0.0131	0.0238	0.0001	0.0176	0.0283
Preserved fish/seafood with sauce	18.5.7	0	0.0002	0.0048	0	0.0011	0.0097	0	0.0014	0.0112

Notes: 0 = 0.0000.

^aThe contribution from wet sauces (12.1.10) comes from cans and metal closures. Separate values are given for the exposure from each, but the exposure is the average pro rata according to the market shares of cans and jars. Thus, the total exposure is reduced.

Table 14. Estimates of exposure from FACET for BPA emanating from canned foodstuffs for different percentiles for UK 19–64 year olds.

	Mean	90th percentile	97.5th percentile
Population (mg/person/day)	0.00973	0.0235	0.0466
Consumers-only (mg/person/day)	0.00978	0.0236	0.0466
Population (mg kg^–1 bw day^–1)	0.00013	0.00029	0.00059
Consumers only (mg kg^–1 bw day^–1)	0.00013	0.00029	0.00059