Does reheating food in the microwave cause cancer?

Respond:

Microwaves are low frequency, non-ionizing radiation. Other forms of non-ionizing radiation are radio and infrared. Non-ionizing radiation has no connection with cancer.

Microwaves are low frequency, non-ionizing radiation, and non-ionizing radiation has no connection to cancer. Illustration by Pexels

Unlike non-ionizing radiation, ionizing radiation, which is higher frequency waves like ultraviolet (UV) rays, X-rays, and gamma rays, can cause cancer. This type of wave breaks the bonds between electrons and atoms in molecules, which damages the DNA of cells and therefore causes cancer.

In contrast, non-ionizing radiation does not cause any changes in atoms, so microwaves cannot change the structure of DNA.

Yet various researches have shown that reheating food in microwaves can harm human health in other ways. For example, certain types of plastic can release soluble chemicals like phthalates when heated in the microwave, which we can absorb by eating the dishes. These chemicals can harm our hormonal system and our metabolism.

The only food containers that can be used in the microwave are those made of polypropylene (PP). However, you must be careful when choosing your food containers, as some of them can be made of both PP and polyethylene terephthalate, which is not resistant to high temperatures.

There are no definitive conclusions on the health risks caused by microwaves, which are still hypothetical. However, you should only use food containers labeled as microwave safe when reheating your food. You should also reheat your food within the recommended time.

It should be noted that any method of heating can change the nutrients in food.

Dr. Ta Tung Duy

Vietnam Institute of Applied Medicine