Most people associate cancer risk with smoking, pollution, or processed junk food, but what if the biggest threats were hiding in their own homes? Everyday household items—things used for cooking, storing food, and even freshening up the air—can contain harmful chemicals that may increase cancer risk over time. From non-stick cookware to scented candles, here’s a closer look at 7 cancer-causing things lurking at home and how to replace them with safer alternatives.

Non-stick utensils

Non-stick cookware, like Teflon-coated pans, makes cooking easier, but it also releases harmful chemicals when overheated. Perfluorooctanoic acid (PFOA) and other toxic compounds in non-stick coatings have been linked to various health issues, including cancer. Studies suggest prolonged exposure may increase the risk of kidney and testicular cancer.
Switch to stainless steel, cast iron, or ceramic cookware.
If using non-stick, cook on low heat and avoid scratching the surface.

Plastic water bottles

Plastic bottles often contain bisphenol A (BPA) and phthalates, chemicals known for their hormone-disrupting properties. These toxins can leach into the water, especially when bottles are exposed to heat (like leaving them in the car). Some studies link BPA exposure to breast and prostate cancer.
Use glass or stainless steel water bottles.
Never reuse old plastic bottles or expose them to heat.

Aluminium foil

Many people wrap food in aluminium foil or use it for baking without realizing that aluminium can leach into food, particularly acidic or hot meals. Long-term exposure to excessive aluminium has been associated with neurological disorders and potential links to breast cancer.
Use parchment paper or banana leaves for wrapping food.
Prefer glass or ceramic baking dishes instead of lining trays with foil.

Plastic containers

Plastic food containers, like Tupperware, often contain BPA, phthalates, and dioxins, all of which can migrate into food when heated in the microwave. Some of these chemicals are classified as possible carcinogens by health agencies.
Store food in glass, stainless steel, or silicone containers.
Never heat food in plastic, even if it’s labeled as “microwave-safe.”

Refined oil

Refined vegetable oils, especially those high in omega-6 fatty acids, undergo extreme heat processing that produces harmful trans fats and free radicals. These substances increase inflammation in the body, which is linked to cancer development, particularly colorectal and breast cancer.
Opt for cold-pressed oils like olive oil, coconut oil, or mustard oil.
Avoid deep-frying and reheating oils multiple times.

Scented candles

Scented candles may create a cozy ambiance, but they can also release benzene and toluene, which are classified as carcinogens. Additionally, paraffin wax, commonly used in candles, produces toxic fumes when burned, increasing the risk of respiratory and lung-related cancers.
Use natural alternatives like beeswax or soy candles.
Opt for essential oil diffusers for a pleasant fragrance without the toxins.

Plastic chopping boards

Plastic chopping boards wear out over time, leading to tiny plastic particles mixing with food. These microplastics, along with harmful chemicals in the plastic, can disrupt the body’s hormonal balance and have been linked to various cancers.