Almost every household uses plastic wrap to store food. However, using plastic wrap in these three common but wrong ways may unknowingly “invite diseases and cancer” into your body.

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What Is Plastic Wrap Made Of?

Plastic wraps are usually made from plastics like polyethylene (PE), polyvinyl chloride (PVC), or polyvinylidene chloride (PVDC). Some types also contain additives to improve properties like stickiness, resistance to oxidation, and durability.

While plastic wrap is convenient, improper use can pose health risks. Chemicals from the plastic can migrate into food, especially when used incorrectly, and prolonged exposure to these substances may harm your health and increase your risk of cancer.

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1. Three Common Mistakes People Make When Using Plastic Wrap

Here are three common but dangerous mistakes people often make when using plastic wrap, which can lead to health problems:

Mistake #1: Reusing Plastic Wrap
Many try to save money or reduce waste by reusing plastic wrap. However, the environment around us, even inside refrigerators, contains countless invisible bacteria. Reusing plastic wrap can easily contaminate food and compromise food safety.

Moreover, reusing plastic wrap increases the risk that harmful chemicals could leach into your food, potentially leading to various illnesses, including cancer, especially with long-term exposure.

Mistake #2: Using Plastic Wrap to Steam or Reheat Food
Most plastic wraps on the market are made from food-grade PE plastic, which is relatively stable and safe under normal conditions. However, PE plastic has a low melting point. When exposed to high heat for long periods, the wrap can soften, deform, or even melt.

If you reheat food at high temperatures while wrapped in plastic, the wrap may melt onto the food, releasing toxic chemicals harmful to your body. This can increase the risk of cancer and other health issues.

Mistake #3: Using Low-Quality Plastic Wrap
Some cheap plastic wraps may contain high levels of DEHA (Diethylhexyl Adipate), a plasticizer that can negatively affect reproductive health, development, and liver function. DEHA exposure is also linked to increased cancer risk.

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What Type of Plastic Wrap Should You Use?

As mentioned, plastic wraps are mainly made from PVC, PE, or PVDC:

• PVC Wrap: This is the most controversial type. It contains polyvinyl chloride and usually has a large amount of plasticizers added to improve flexibility. While inexpensive, PVC wraps have a low safety rating and are more likely to release harmful chemicals.

• PE Wrap: This is relatively safer but should be avoided at high temperatures due to its low melting point.

• PVDC Wrap: Made from polyvinylidene chloride, PVDC offers excellent barrier properties against moisture and oxygen and has high chemical resistance. Though more expensive, PVDC is the safest choice for wrapping cooked food.

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2. Five Important Tips for Safe Use of Plastic Wrap

• Avoid direct contact with food: When wrapping cooked or leftover food, don’t let the plastic wrap touch the food directly. Leave at least a 2 cm gap to minimize chemical migration.

• Avoid wrapping hot or oily food with PVC or PE wraps: Use PVDC wraps or food containers instead, especially for oily or heated foods.

• Limit the storage time: Plastic wrap is meant to keep food fresh only for a short time, ideally less than 12 hours. Don’t use it for long-term storage.

• Not all foods should be wrapped: Foods like bananas or tomatoes emit ethylene gas, which speeds up ripening. Wrapping these can accelerate spoilage and degrade nutrients such as vitamin C.

• Avoid low-quality plastic wraps: Do not use wraps that smell strongly of chemicals, feel sticky, are very thin and easily torn, are cloudy, have spots, or uneven coloring. These signs indicate poor quality and potential health risks.

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Final Thoughts

Using plastic wrap correctly is essential for protecting your health and reducing the risk of cancer. Always choose high-quality wraps, avoid heating food wrapped in plastic, and never reuse plastic wrap. Following these simple precautions will help keep your food safe and your family healthy.