Improper use of plastic wrap is toxic, harmful and may even cause cancer! 3 steps to teach you how to do it correctly

In the eyes of many people

plastic wrap

It is the simplest "amulet" of food

Used to wrap leftovers, preserve fruits...

But do you really know how to use plastic wrap?

A small piece of plastic wrap

It is a health helper if used correctly

If used incorrectly, it becomes a "chronic poison"!

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Together with Dr. Yuan Yuan

Protect your health!

What materials are plastic wrap made of?

What's the difference?

1. Polyethylene (PE):

Features:

(1) High safety, no plasticizer;

(2) Good air permeability, suitable for short-term preservation;

(3) Poor high temperature resistance, not suitable for microwave heating.

Applicable scenarios:

Daily refrigeration, packaging of fruits, vegetables and other cold foods.

2. Polyvinyl chloride (PVC)

Features:

(1) High transparency and good ductility, but may contain plasticizers (such as DEHP);

(2) When exposed to high temperatures or in contact with oil or grease, plasticizers are prone to precipitate, posing a safety hazard.

Applicable scenarios: Not recommended for food packaging, especially high-temperature or greasy food.

3. Polyvinylidene chloride (PVDC)

Features:

(1) Excellent barrier properties, high temperature resistance and low air permeability;

(2) Suitable for long-term preservation and microwave heating (need to confirm the packaging instructions);

(3) The cost is high and the environmental impact is great.

Applicable scenarios:

Suitable for wrapping cooked food, meat and other foods that need to be kept fresh or heated for a long time.

4. Biodegradable materials (such as polylactic acid PLA)

Features:

(1) Environmentally friendly, biodegradable, and reduces environmental pollution;

(2) The heat resistance and strength are usually inferior to traditional plastics, and the cost is higher.

Applicable scenarios:

Suitable for environmentally conscious households, it is ideal for short-term refrigeration or wrapping of cold food.

Plastic wrap causes cancer

What’s going on?

The claim that "cling wrap causes cancer" is mainly related to the plasticizers (such as DEHP) added to PVC cling wrap.

DEHP is an environmental hormone that may interfere with the human endocrine system.

DEHP is classified by the World Health Organization (WHO) as a substance that is "possibly carcinogenic to humans" (Class 2B).

This means that carcinogenicity was found in animal experiments, but its carcinogenicity to humans has not yet been determined. Long-term exposure to DEHP may increase the risk of breast cancer, prostate cancer and other diseases .

China's "Food Safety Standards for the Use of Additives in Food Contact Materials and Articles" has strict regulations on the migration amount of plasticizers to ensure that it is within a safe range .

When PVC cling film comes into contact with oily food or is in a high temperature environment , plasticizers are more likely to precipitate and migrate into food, posing a potential threat to human health .

3 steps to teach you! Choose the right safe plastic wrap

1. Look at the material:

(1) Daily use: Choose PE cling film, which is highly safe and suitable for most household needs.

(2) Heating requirements: Choose PVDC cling film, which is resistant to high temperatures and has good barrier properties, but the cost is relatively high.

(3) Environmental protection needs: Choose biodegradable materials such as PLA to reduce the impact on the environment.

(4) Avoid using: PVC cling film is not recommended for food packaging due to plasticizer issues.

2. Look at the labels: No matter which material you choose, be sure to look for labels such as "food grade" and "microwave safe" to ensure safe use.

3. Smell: Safe plastic wrap should have no obvious odor . If there is a pungent chemical smell, it may contain harmful substances and should be stopped immediately.

Healthy use of plastic wrap

Pay attention to these issues!

1. Is it heat resistant?

Before heating or wrapping hot food with plastic wrap, check whether it is heat-resistant or marked " microwave safe ".

If you are unsure, avoid using plastic wrap to directly heat or wrap hot food. Cover it with a microwave-safe lid or ceramic bowl instead .

2. Tips for wrapping acidic or high-fat foods

Acidic foods (such as lemons and tomatoes) may accelerate the dissolution of plasticizers and affect food safety.

Recommendation: Use special plastic wrap for acidic foods for acidic foods; or place a layer of puffed paper or oil paper on the surface of the food, and then wrap it with plastic wrap to reduce direct contact.

High-fat foods (such as fried chicken and hot pot base) may dissolve harmful substances in plastic wrap.

Recommendation: Avoid wrapping high-fat foods directly with plastic wrap; when covering cooked food or leftovers in a bowl with plastic wrap, do not fill the bowl too full and keep a distance of more than 2 cm between the food and the plastic wrap.

3. Do not reuse or wrap for a long time

Repeatedly used plastic wrap can easily breed bacteria, increasing food safety risks.

Long-term refrigeration of food, especially leafy vegetables, may lead to accumulation of nitrite.

It is recommended that food should not be refrigerated for more than 24 hours, and leafy vegetables should be eaten on the same day as much as possible; discard plastic wrap promptly after use to avoid reuse.

Please forward this to your family and friends

Check your plastic wrap

Don’t let the risk of cancer hide in the cracks of daily life!

Audit Expert

Kim Young-dong

Abdominal Oncology

Doctor, outpatient first-level expert, master's supervisor