In recent days, media reports have sparked widespread concern by suggesting that PVC cling film may cause cancer, leading to public anxiety across the country. This newspaper first covered the issue on October 17th, and to gain a clearer understanding, our reporter conducted an interview with the China Chlor-Alkali Industry Association, the regulatory body for the 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, the real issue lies with certain processing aids, such as DEHA, rather than the PVC resin itself. Unfortunately, many media outlets have confused the names of these substances. For instance, both "ethylhexylamine" and "diisooctyl adipate" are commonly referred to as DEHA, but the former is not a plasticizer and cannot be classified as harmful. It's important to distinguish between PVC resin and its additives—two separate components that should not be conflated.
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 processes. In 1987, the International Agency for Research on Cancer classified vinyl chloride as a human carcinogen. However, current regulations, 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. Thanks to advanced steam stripping technology, modern PVC production has completely eliminated this issue. All domestically produced PVC resin meets sanitary standards, and major manufacturers' products show no detectable levels of residual vinyl chloride.
PVC resin, therefore, can be safely used for food packaging. The key factor is whether the additives used comply with food safety regulations. According to experts, domestic PVC food packaging uses approved additives like food-grade dioctyl phthalate (DOP) and epoxy soybean oil, which are considered safe and non-toxic.
Moreover, PVC cling film offers significant advantages for food packaging, including low cost, strong adhesion, good stretchability, and ease of use. As a result, over 90% of cling films found in supermarkets today are made from PVC. Experts argue that it would be both unscientific and impractical to completely ban PVC cling film. Instead, the focus should be on ensuring proper use and compliance with safety standards.
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