Most families use food wrap to preserve food. However, using the wrap in these three ways can "bring diseases and cancer" into your body.

Food wraps are usually made from plastics such as polyethylene (PE), polyvinyl chloride (PVC), or polyvinylidene chloride (PVDC). Some food wraps may also contain additives to enhance properties like adhesion, oxidation resistance, and durability.

Using food wraps still poses many health risks, especially when used improperly, as it can increase the risk of chemicals from the wrap transferring into food. Over time, this can be harmful to health and increase the risk of cancer.

1. Three Common Mistakes When Using Food Wrap

Here are three common mistakes when using food wrap that can lead to health issues many people unknowingly make.

• Reusing Food Wrap
  Some people like to reuse food wrap to save money or protect the environment. However, many are unaware that there are countless invisible bacteria in environments like the refrigerator. If left too long and reused, food becomes highly susceptible to contamination, losing its safety.

Moreover, reusing food wrap can cause toxic chemicals to leach into food. Over time, this can lead to many health problems, including cancer.

• Using Food Wrap to Steam or Reheat Food
  Most food wraps we buy on the market are made from food-grade PE plastic, which is stable and safe. However, the melting point of PE plastic is not high. When exposed to heat for long periods, it can soften, deform, or even melt.

If we reheat food at high temperatures and then wrap it with PE food wrap, it may melt due to the heat, sticking to the food and releasing harmful chemicals. This could be detrimental to your health and increase the risk of cancer.

• Using Low-Quality Food Wrap
  If you buy low-quality food wrap that contains a high concentration of DEHA, it can have negative effects on your health, such as affecting reproductive ability and liver function, as well as increasing the risk of cancer.

What Material Should Food Wrap Be Made From?

As mentioned, most food wraps are made from PVC, PE, and PVDC plastics. Among these, PVC wrap is the most controversial. The main component of this type of wrap is polyvinyl chloride, and to enhance its flexibility, plasticizers are often added. This type of wrap is cheap but has very low safety.

PE plastic wraps are relatively safe but should be used at lower temperatures.

Finally, PVDC plastic wraps have the highest safety level, made from polyvinylidene chloride. These wraps offer excellent barrier properties and high chemical resistance. Although they are more expensive, they are ideal for food storage.

2. Five Points to Ensure Food Safety When Using Food Wrap

• Do Not Directly Contact Food: When wrapping cooked food, leftovers, etc., in food wrap, make sure the food is at least 2 cm away from the wrap.

• For Cooked, Oily, or Hot Food: Avoid using PVC or PE wraps. You can use PVDC plastic wrap or a food storage container instead.

• Control Usage Time: The main function of food wrap is to keep food fresh for a short period, not for long-term storage. It is best to use food wrap within 12 hours.

• Not All Food Can Be Kept Fresh with Wrap: For example, bananas and tomatoes produce ethylene gas during storage, which accelerates ripening. Using food wrap for such foods will speed up their deterioration, causing the loss of vitamin C and other nutrients.

• Avoid Using Damaged Wrap: Do not use food wrap that shows signs of chemical smells, stickiness, or poor quality, such as being non-transparent, having stains, or uneven coloring.