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Plastic film and cling wrap
High releaseLDPE, PVC or PVDC film
The short answer
The highest surface-area-per-gram contact in a kitchen. Film is pressed directly against food, often fatty food, for the entire storage period, and PVC film brings plasticiser questions on top.
What actually drives release
- Direct film-to-food contact across the whole product surface
- Fat solubility, since many film additives are lipophilic
- Stretching the film, which is mechanical stress applied at wrapping
When it gets worse
- Wrapped around cheese, cured meat or anything fatty
- Microwaved, even briefly
- In contact with warm food that was wrapped before cooling
Better options
- Beeswax wrap
- Glass container with a lid
- Stainless steel tin
- A plate over the bowl
Where you'll find it
Products scored in this format
Each carries its own exposure score, evidence grade and sources.
Cling film / plastic wrap
LDPE, PVC or PVDC film
Grade C · 60%
Ziploc storage bag
Low-density polyethylene (LDPE) film
Grade B · 72%
Bagged salad
Polypropylene or PET film bag
Grade C · 58%
Sliced bread in a plastic bag
LDPE or polypropylene film bag with a plastic or wire tag
Grade C · 58%
Frozen vegetables in a plastic bag
Polyethylene or polypropylene film bag
Grade C · 58%
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Scan my productFrequently Asked Questions
Does cling film leach microplastics?
What makes plastic film and cling wrap worse?
What should I use instead of plastic film and cling wrap?
Sources
- Earth Action with rePurpose Global (2026). Microplastic migration from food and beverage packaging (reported May 2026). Forbes.
- Qian N, Gao X, Lang X, et al. (2024). Rapid single-particle chemical imaging of nanoplastics by SRS microscopy. Proceedings of the National Academy of Sciences (PNAS).
- Winkler A, Santo N, Ortenzi MA, et al. (2022). Does mechanical stress cause microplastic release from plastic water bottles?. Water Research.
- Hernandez LM, Xu EG, Larsson HCE, et al. (2019). Plastic teabags release billions of microparticles and nanoparticles into tea. Environmental Science & Technology.