Health risks of improper plastic food wrap usage

Nutrition expert Cai Zhengliang warns that improper use of plastic food wrap can lead to the leaching of toxic chemicals into food, potentially causing damage to the digestive system, liver, kidneys, and increasing cancer risks.

A primary concern is applying wrap to food that is still hot, specifically above 70-80 degrees Celsius. High temperatures can soften the polymer structure of the plastic, accelerating the release of chemical additives. In PVC-based wraps, plasticizers such as phthalates can easily migrate into the food. According to the National Institute of Environmental Health Sciences (NIEHS), phthalates are endocrine disruptors that can negatively impact liver and kidney functions, as well as reproductive health, if they accumulate in the body over time.

Experts recommend waiting until food has cooled to below 50 degrees Celsius before covering it with plastic wrap to ensure safety.