In theory, the exposure of certain foods and plastics to microwave radiation may create cancer-causing substances, calledcarcinogens.
Microwaves might also deplete nutrients that protect against cancer.
This article explains what the current research says about the risk of cancer from microwaves and microwave cooking.
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It also describes the benefits of microwave cooking while offering tips on how to use microwaves safely.
Non-ionizing radiation is not linked tocancer.
Other forms of non-ionizing radiation include:
The jot down of radiation associated with cancer is called ionizing radiation.
This includes higher-frequency radiation such as:
Ionizing radiation causes electrons to be knocked off of atoms in molecules.
This is what damages DNA in cells, causing some to turn cancerous.
Non-ionizing radiation from microwaves leaves atoms intact.
It cannot make foods radioactive or change DNA.
The magnetron converts electricity to microwave energy.
When food is placed in a microwave oven, the energy causes water molecules in the food to vibrate.
These vibrations generate heat without altering the structure of the food.
How Do Microwaves Impact Cancer Risk?
There is some evidence that microwave cooking can both increaseanddecrease the risk of cancer.
There is a possibility, albeit small, that microwaves can create carcinogens at higher power options.
What Is a Carcinogen?
A carcinogen is any substance that has the potential for causing cancer.
Carcinogens can affect a cell’s DNA, causing it to mutate and multiply abnormally.
Any method of heating can change the nutrient content of a food.
Antioxidants neutralize molecules calledfree radicalsthat damage DNA in cells, causing them to mutate and possibly turn into cancer.
This appears to lower the level of PAH and heterocyclic amines in the animal proteins.
Because vitamin C is water-soluble, boiling and steaming reduce its content while microwaving does not.
In such cases, excessive amounts of microwave radiation leaked through improperly placed or missing oven seals.
Uneven/Irregular Heating
One of the most common problems of microwave cooking is uneven or irregular heating.
Microwaves penetrate food to a depth of around one inch or so.
For this reason, foods may be hot on the outside and cold or frozen on the inside.
This is why baby bottles should never be heated in microwaves.
Another concern isfood poisoning.
Some foodsespecially raw meats or poultrymay not be cooked enough to kill harmful microorganisms in them.
When cooking raw meats in the microwave, it’s important to check the temperature with a food thermometer.
In the microwave, water can become superheated without ever boiling.
Removing superheated liquid from a microwave is a hazard because it can sometimes explode, causing a severe burn.
The same might occur with potatoes or eggs baked in the microwave.
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Cross AJ, Sinha R.Meat-related mutagens/carcinogens in the etiology of colorectal cancer.Environ Mol Mutagen.
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