"The truth is, we now understand that a meaningful portion of cancer risk comes from our environment and everyday exposures—not just our genes," Dr. Kamath says. And that includes how we store our food.
Dr. Kamath agrees, saying that food science has evolved to the point that oncologists and public health officials can finally give patients and consumers like us guidance.
When it comes to our health—and especially our cancer risk—control and informed choices are two great goals to have. To help you achieve them, oncologists revealed the one thing they wish people would stop storing in their fridge and what to do instead.
Related: We Asked 3 Oncologists About the Best Breakfast for Cancer Prevention and They All Said the Same Thing
The One Thing Oncologists Wish People Would Stop Storing in Their Fridge
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"In general, it is hard to beat the convenience of plastic, including for storing food," says Dr. Adeel Khan, MD, MPH, MS, an academic hemoncologist and epidemiologist. "However, the chemical leaching of plastics into the food should give pause."
"Cancer is rarely caused by a single factor," Dr. Kamath says. "It's the interaction of genetics, lifestyle, diet, environment and, yes, chemical exposure over time. Unfortunately, we don't know a well-validated level of exposure that is proven safe or unsafe."
"This is one modifiable risk factor among many," Dr. Kamath stresses. "The empowering truth is this: you cannot change what you've already been exposed to, but you absolutely can change what happens from today forward."
Oncologists say that storing food in plastic containers can expose you to leached chemicals and microplastics that can contribute to cancer risk. Certain factors, including durability and the heat of the food, can worsen matters. Here's what to know about storing food in plastic and cancer.
"Many plastics contain harmful chemicals such as BPA, phthalates and styrene," he explains. "Over time, these chemicals can leach into food, water or the environment. Think of a new plastic container as relatively stable, and an old, scratched, heat-stressed one as increasingly porous."
Still, Dr. Khan warns that even BPA or other plastics marketed as "safe," such as those made from polypropylene and polyethylene, can carry risks.
2. Some plastics are less durable than others
Given chemical exposure risks from wear and tear, Dr. Kamath says durability is critical to how well a plastic is equipped to store food safely. "Plastics can degrade over time, especially with repeated washing, mechanical stress or heat exposure," he explains. "This creates tiny cracks and weakens the plastic structure, increasing the likelihood that microplastics and chemicals such as BPA and phthalates can leach into food or liquids."
"Everyday wear and tear can lead to physical breakdown of the plastic, such as visible thinning or cracks," he says. "So, durability matters in two directions. The less durable the plastic—think thin takeout containers and single-use deli containers—the faster it degrades and the faster it leaches."
A quick eye test can tell you what the wear and tear on your plastic food storage really is. "If the container’s surface is degraded, it may increase the chances that chemicals or microplastics can end up in the food," Dr. Tan says. "From a cancer‑prevention standpoint, that cloudy, warped container isn’t worth keeping around."
Storing food in plastic containers can contribute to a higher risk of cancer if done repeatedly. But keeping the food in the container and microwaving it can add another layer of risk.
"When hot food is in contact with plastic, the breakdown of that plastic accelerates substantially," he says, and suggests being wary of containers labeled "microwave safe," which can still change chemically under heat.
4. Storing hot food in containers is an 'under-recognized issue'
Perhaps you meal-prepped a chicken dinner and are ready to store it in a container. Or, you want to save what's left of the chili in a plastic container. Avoid putting it right from the stove, where it's still warming, into a plastic container. Dr. Kamath describes storing still-warm food in plastic containers as "an under-recognized issue" that can create ideal conditions for chemical leaching.
Related: The Popular Cooking Method Oncologists Are Begging People To Limit
What To Do Instead of Storing Food in Plastic
"There isn’t a single, proven 'unsafe' exposure level for the average person using typical plastic containers at home," Dr. Tan says. "Cancer prevention is about what you do moving forward, not regretting the past."
Dr. Kamath, who likes ceramic containers, has a quick caveat on glass ones: many still use plastic lids or silicone seals. These materials can degrade over time. "Check the condition of lids regularly and make sure food isn't contacting the lid directly," he recommends.
Of course, these changes aren't free, and Dr. Kamath emphasizes that you don't need to throw out every plastic item in your kitchen tomorrow.
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Related: Oncologists Are Begging People To Stop Using This Common Cleaning Product
Sources:
Dr. Tingting Tan, MD, Ph.D., a medical oncologist and hematologist at City of HopeDr. Suneel Kamath, MD, a Cleveland Clinic oncologistThe Endocrine Disruptor Bisphenol A (BPA) Exerts a Wide Range of Effects in Carcinogenesis and Response to Therapy. Current Molecular Pharmacology.Microplastics as emerging carcinogens: from environmental pollutants to oncogenic drivers. Molecular Cancer.Dr. Adeel Khan, MD, MPH, MS, an academic hemoncologist and epidemiologistHence then, the article about the one thing oncologists wish people would stop storing in their fridge was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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