Plastic wrap is commonly made from plastics such as polyethylene (PE), polyvinyl chloride (PVC), or polyvinylidene chloride (PVDC). Some types of plastic wrap may also contain additives to enhance properties such as adhesion, resistance to oxidation, and durability.

However, the use of plastic wrap still poses many health risks. Improper use can increase the risk of chemicals migrating from the wrap into food, which, over time, may harm health and raise the risk of cancer.

1. Three common mistakes when using plastic wrap

Below are three mistakes people often make when using plastic wrap that may lead to health problems.

– Reusing plastic wrap
Some people like to reuse plastic wrap to save money or protect the environment. However, they often don’t realize that invisible bacteria exist in environments such as refrigerators. If left for too long and reused, food can easily become contaminated, causing safety issues.

Moreover, reusing wrap may release harmful chemicals into food, which, over time, can cause various diseases, including cancer.

– Using plastic wrap for steaming or reheating food
Most food-grade plastic wraps on the market are made from PE plastic, which is stable and relatively safe. However, the melting point of PE wrap is not high. Prolonged heating may cause it to soften, deform, or even melt.

If we reheat food at high temperatures while it is wrapped in PE wrap, the plastic may melt, stick to the food, and release harmful substances, potentially damaging the body and raising cancer risk.

– Using low-quality plastic wrap
If you buy wrap with a high DEHA content, it may negatively affect health, including impacts on fertility and development, liver toxicity, and cancer risk.

So, what type of plastic wrap should you buy?
As mentioned, most wraps are made from PVC, PE, and PVDC. Among these, PVC is the most controversial. Its main component is polyvinyl chloride, and to increase flexibility, large amounts of plasticizers are often added. This type of wrap is cheap but has low safety.

Wrap made from PE is relatively safer, though it should not be used at high temperatures.

Finally, wrap made from PVDC is considered the safest. It is made from polyvinylidene chloride, providing excellent barrier and sealing properties as well as high chemical resistance. Although more expensive, PVDC wrap is safe for storing cooked foods.

2. Five tips for safe use of plastic wrap

– Avoid direct contact with food. When wrapping cooked food, leftovers, or other items, avoid letting the wrap touch the food directly. Ideally, keep a distance of at least 2 cm.

– Avoid using PVC or PE wrap with hot, oily, or cooked foods. Instead, use PVDC wrap or food containers to store these items.

– Control usage time. Plastic wrap is designed to keep food fresh for short periods, not for long-term storage. It is best to limit usage to within 12 hours.

– Not all foods can be wrapped with plastic wrap. For example, bananas and tomatoes release ethylene gas during ripening, which accelerates spoilage. Wrapping such foods not only fails to preserve freshness but also speeds up spoilage and may cause the loss of vitamin C and other nutrients.

– Avoid wraps with warning signs such as strong chemical odors, stickiness, thin and easy-to-tear material, non-transparent or uneven color, or visible spots.