As a Cleveland Clinic oncologist, Dr. Suneel Kamath, MD, tells Parade that one of the most common things he hears from patients is: "Why did this cancer happen?"
"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.
Another oncologist echoes these sentiments, but adds that cancer doesn't just happen because of one exposure one time. "I think about cancer risk—outside of hereditary factors—as the result of small, repeated exposures over years, not one dramatic mistake," explains Dr. Tingting Tan, MD, Ph.D., a medical oncologist and hematologist at City of Hope. "How you store food might seem minor, but it can influence how much your body is exposed to chemicals that affect hormones, inflammation and cellular health, all of which can combine with genetics and lifestyle to play a role in a person’s overall cancer risk."
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 you understand how certain materials interact with food—especially with heat, acidity or time—you're not just protecting yourself from a vague future risk," he emphasizes. "You're making an informed choice that gives you more control over health."
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.
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The One Thing Oncologists Wish People Would Stop Storing in Their Fridge
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Oncologists are begging people to stop storing leftover food in plastic containers.
"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."
If you currently have leftovers in a plastic container in your fridge, take a breath.
"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."
None of the following is meant to scare you. It's about giving you the facts so you can act on information that helps you lower your cancer risk for years to come.
"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."
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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.
Dr. Kamath notes that plastic is a chemical structure, and it will physically break down as time goes on.
"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."
Hold that thought for a minute—oncologists will get into durability and the risks of storing leftovers in plastic below. First, Dr. Khan says it's helpful to understand more about how certain chemicals in plastics can contribute to cancer concerns. He notes that Bisphenol A (BPA) is found in many older polycarbonate plastic containers. BPA is now well known as a hormone disruptor that can act as an unnatural estrogen-like compound (xenoestrogen), increasing the risks for some cancers (including breast cancer), heart disease, fertility issues and more. So, manufacturers have removed it from most cans and containers.
Still, Dr. Khan warns that even BPA or other plastics marketed as "safe," such as those made from polypropylene and polyethylene, can carry risks.
"[These containers] can potentially leach similar substitute chemicals that are not fully understood," Dr. Khan says. "Similarly, all plastic containers have the possibility of releasing microplastics into food, and while research on microplastics and nanoplastics is evolving, it is not felt to be favorable to health, including cancer risk."
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."
How old are the takeout containers in your kitchen cabinets? Dr. Kamath says that they "weren't engineered to be washed and reused 50 times."
"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."
Still, Dr. Kamath warns that even durable containers aren't immune if they're consistently exposed to heat or acidic foods.
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."
Related: Oncologists Are Begging You To Stop Making This Microwave Mistake Immediately
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.
Dr. Kamath explains that microwave ovens can generate electromagnetic waves that transfer energy to water molecules in food, heating it.
"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.
"That label means the plastic won't melt or warp, not that it won't leach," Dr. Kamath says. "Ideally, people should avoid microwaving in plastic containers entirely. Transfer food to a glass bowl or ceramic plate first. It takes 30 seconds and meaningfully reduces one of the most concentrated moments of microplastic exposure in your day."
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.
"Even if you're not microwaving, placing steaming pasta or soup directly into a plastic container means the plastic is being stressed thermally from the start," he explains. "Let food cool to at least room temperature first before transferring to plastic, or better yet, transfer it to glass right away."
Related: The Popular Cooking Method Oncologists Are Begging People To Limit
What To Do Instead of Storing Food in Plastic
There's no need to panic if you've put your food in plastic containers, nor do you need to toss leftovers in the trash.
"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."
She recommends storing your food in glass containers going forward. "They are stable, non-toxic and don’t leach chemicals, even when heated," Dr. Tan says. "Stainless steel is another good option for cold storage, except for highly acidic or salty foods, which can cause corrosion."
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.
He adds that some food containers are even made of silicone, which is better than plastic but still not entirely safe. He suggests looking for "high-quality" platinum silicone, noting that this material is "far safer than plastic" (including for cooking utensils).
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.
"If you make just two changes—stop microwaving in plastic and replace worn, scratched containers with glass—you've meaningfully reduced your ongoing microplastics exposure," he says. "That's the kind of practical, low-intensity action that can actually change long-term health outcomes."
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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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