The media recently revealed that PVC cling film might cause cancer, sparking widespread concern across the country. This newspaper first covered the issue on October 17th. To better understand the situation, the reporter reached out to the China Chlor-Alkali Industry Association, the regulatory body for the polyvinyl chloride (PVC) industry, yesterday.
Experts from the association emphasized that there is currently no conclusive evidence linking PVC cling film to cancer. Even if there are concerns, they clarified that the real issue lies with certain processing aids, such as DEHA, not the PVC resin itself. Unfortunately, many media outlets have confused the names of these substances. For example, both "ethylhexylamine" and "diisooctyl adipate" are sometimes referred to as DEHA, but only one of them is actually a plasticizer. Ethylhexylamine, often wrongly labeled as the "culprit," is not a plasticizer at all.
Moreover, the association stressed that PVC resin itself is safe. It's important to distinguish between the resin and the additives used in the production process. The confusion has led to unnecessary fear among consumers.
Liu Dongsheng, deputy secretary-general of the association, explained that early concerns about PVC stemmed from high levels of residual vinyl chloride monomer in older production methods. In 1987, the International Agency for Research on Cancer classified vinyl chloride as a human carcinogen. However, current standards, such as those set by the Codex Alimentarius Commission, limit the amount of vinyl chloride monomer in food packaging materials to no more than 1 mg/kg. Today, modern production techniques, including steam stripping, have completely eliminated this issue. All domestically produced PVC resins meet sanitary standards, and leading manufacturers report that residual vinyl chloride cannot be detected in their products.
Therefore, it is safe to use PVC resin for food packaging, provided that the additives used are approved for food contact. Experts also pointed out that domestic PVC food packaging follows national standards, using safe additives like food-grade dioctyl phthalate (DOP) and epoxy soybean oil, which are non-toxic and harmless.
In addition, PVC cling film offers significant advantages for food packaging, such as low cost, strong adhesion, good stretchability, and ease of use. As a result, over 90% of cling films found in supermarkets are made from PVC. Experts argue that it is neither scientific nor practical to completely ban PVC cling film. Instead, the focus should be on ensuring that all additives comply with food safety regulations.
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