Steven Hentges, Ph.D

About Steven Hentges, Ph.D

Senior Director, Polycarbonate/BPA Global Group | American Chemistry Council
Author Archive: Steven Hentges, Ph.D

Who put BPA in the water?

The days of rivers catching on fire from high levels of pollution are long gone.  These days Americans almost take it for granted that the rivers, streams and lakes around us are safe and clean.  Nevertheless, there are still concerns about the potential for health risks to people and the environment from trace levels of […]

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‘BPA-free’ meets ‘fake news’

Thanks to years of attention to bisphenol A (BPA), used primarily to make polycarbonate plastic and epoxy resins, there is now quite a bit of attention to various alternatives described generically as “BPA-Free“. Many manufacturers proudly apply a BPA-Free label to their products, even to products that never contained BPA in the first place. The […]

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You can’t eat that much fish!

Like most people, you probably like seafood. Not only does it taste good but seafood provides healthy amounts of protein, vitamins, minerals, and omega-3 polyunsaturated fatty acids.  The latter is particularly important since consumption of these fatty acids is linked to reduced risk of cardiovascular disease. That’s why international health agencies recommend 1-2 servings of […]

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Japan must have listened to the science on BPA

More than 10 years ago, bisphenol A (BPA) was a hot topic in Japan.  But these days, not so much.  The Japanese government ministries with responsibility for human health continue to monitor scientific developments on BPA in the rest of the world, but without any apparent pressure or need for regulatory action.  Likewise, there’s little […]

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Listening to the science on BPA from Austria

If you live in Austria, should you be concerned about exposure to bisphenol A (BPA)?  Not according to the results of a new study from Austrian government researchers that was just published in the peer-reviewed scientific literature. The title of the new study (Human biomonitoring of bisphenol A exposure in an Austrian population) may not […]

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Listening to the science on BPA with Greek scientists

With so much scientific review of bisphenol A (BPA) having already taken place, you might think that there would be little to learn from further review.  Numerous government bodies around the world have recently reviewed the science on BPA and independently reached similar conclusions on its safety.  But if you thought there’s nothing new under […]

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Setting the record straight on BPA (again)

The topic of endocrine disrupting chemicals (EDCs) has been popular lately with many “experts” weighing in with their opinions on everything from the basic definition of EDCs to what to do about them.  With scientific issues like this, the words attributed to Daniel Patrick Moynihan bear repeating:  “everyone is entitled to his own opinion, but […]

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ADA listens to the science: “BPA in dental sealants safe”

Many of today’s consumer products are safer and more effective, thanks to bisphenol A (BPA). Every day we benefit from clear, shatter-resistant polycarbonate plastic and tough epoxy resins, both made from BPA. From eyeglass lenses to bicycle helmets, and security shields to life-saving medical devices, polycarbonate makes our lives more livable. Almost invisibly, epoxy resin […]

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Finland listens to the science on BPA

The Finnish Institute of Occupational Health and the National Institute for Health and Welfare recently released a report on exposure of hairdressers to several chemicals, one of which was bisphenol A (BPA). First for the bottom line: “According to the results, hairdressers in Finland are not exposed to…bisphenol A…any more than the rest of the population.” […]

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Is your mustard jar hiding a chemical secret?

From American hotdogs, to Bavarian pretzels, to Swiss sausages, and to Indian roasted fish, mustard is one of the most popular and widely used condiments in the world. But is this beloved condiment hiding a dark secret? The Swiss Federal Food Safety and Veterinary Office (FSVO) recently released a surprising new finding: mild mustard commonly […]

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