Concerns about Bisphenol A (BPA) have led the public to scrutinize common household items, particularly plastic containers and food wraps, regarding the potential for chemical transfer into food. Understanding the chemical composition of these materials is necessary to determine the actual risk of contamination from everyday use. This review clarifies whether the flexible film used for food preservation contains the widely discussed chemical compound, BPA.
The Specific Answer Regarding BPA
The vast majority of household plastic wrap available to consumers today does not contain Bisphenol A. This industrial chemical is primarily utilized as a building block for rigid polycarbonate plastics, such as hard water bottles, and in epoxy resins used to line metal food cans. Flexible plastic films used for wrapping food are made from different chemical polymers that do not rely on BPA for their structure or function. BPA is an endocrine disruptor that can interfere with the body’s natural hormone systems, mimicking estrogen. Regulatory actions, such as the removal of BPA from baby bottles, reflect caution regarding its use in direct-contact food applications, ensuring modern plastic wrap is BPA-free.
The Chemical Composition of Plastic Wrap
The absence of BPA in household plastic wrap results from the fundamental polymers used in its manufacturing. Consumer cling films are typically made from one of three main polymer types: polyethylene (PE), polyvinyl chloride (PVC), or polyvinylidene chloride (PVDC). Polyethylene wrap, specifically low-density polyethylene (LDPE), is the most common type found in home kitchens and is considered the safest option in terms of chemical additives. Unlike these polymers, BPA is chemically necessary only for manufacturing polycarbonate, which has a distinctly different, shatterproof rigidity. PVC films, which offer superior cling, are often used in deli counters, while PVDC is found in commercial wraps due to its excellent moisture barrier.
Other Risks and Chemical Migration
While the plastic wrap itself is generally free of BPA, other chemical components present a separate consideration for food safety, especially in PVC-based wraps. To make the naturally stiff PVC polymer flexible and clingy, manufacturers incorporate plasticizers. A common plasticizer used in these films is di(2-ethylhexyl)adipate (DEHA), which belongs to a chemically similar class of compounds. Like BPA, DEHA and some phthalates are considered endocrine-disrupting chemicals and have been shown to migrate from the plastic film into food.
Chemical migration is not a constant process but is significantly accelerated by specific conditions. The presence of heat, such as during microwaving, increases the kinetic energy of the molecules, causing these additives to move more readily out of the film and into the food.
The composition of the food itself is another critical factor, as lipophilic, or fatty, foods are particularly prone to drawing out plasticizers. Studies have demonstrated higher levels of migration into high-fat items like cheeses, meats, and oils when they are in direct contact with certain plastic wraps.
To minimize potential exposure, one should avoid allowing plastic wrap to touch food directly when reheating it, especially when the food is high in fat. Instead, using glass or ceramic containers for heating and covering food with a paper towel or an alternative container lid is a better practice.