Is it true that microwaved food becomes carcinogenic?

There is a widespread belief that heating and cooking food in the microwave is dangerous, since the products not only lose their beneficial properties, but also become carcinogenic, that is, they provoke various oncological pathologies. We decided to check whether these fears have scientific confirmation.

The fact that food heated in the microwave is harmful to health is written in Media And blogs. Experts presented as nutritionists, claim, that “beef heated in the microwave can acquire an increased content of the carcinogen - d-Nitrosodienthanolamines,” and from grain porridges “free radicals are released that are formed during the friction of molecules and the removal of electrons.” As the main argument lead a study conducted in the USA does not indicate either the year of publication of the article or the scientific basis on which it was conducted. Allegedly, 16 people were divided into two groups, half of which ate food cooked in a microwave oven, and the other half ate food cooked on the stove. After the experiment, based only on the blood tests of these volunteers, experts concluded that amino acids in milk and grains turn into carcinogens, thawing frozen fruits leads to the appearance of carcinogens in their composition, the rapid effect of microwaves on vegetables converts alkaloids in their composition into carcinogens, and all the nutritional properties of the products deteriorate. Especially dangerous think Microwaved breast milk and infant formula allegedly “some of the L-proline amino acids found in these milks and infant formulas are converted to d-isomers when exposed to microwaves. The latter are neurotoxic (deform the nervous system) and nephrotoxic (toxic to the kidneys).” You can also find something like this explanation Dangers of Microwaves: “Microwaves create new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot - as a direct consequence of radiation." It is noted that “microwave radiation denatures the protein, leading to loss of solubility and hydrophilicity.” They write also that “a product prepared in a microwave is incorrectly identified by the gastrointestinal tract (gastrointestinal tract) system.” Simply put, our body is not able to recognize such food and does not classify it as food. Such dissonance leads to improper absorption of food and the body’s desire to eliminate it quickly, without extracting useful and nutritious substances.” 

Proponents of the theory that microwaves are dangerous often cite this experiment: one plant was watered with chilled water previously boiled in a microwave oven, and another with water after boiling on the stove. The following are the images:

The conclusions to it say that the structure and energy of water were disrupted by microwaves, but how do we sorted it out Previously, water simply did not have any energy or memory. Moreover, fact checkers from the Snopes project held their controlled experiment - three participants received three plants of different types and a container of water, in one container the water was brought to a boil in the microwave, in the second - on the stove, and in the third there was unboiled water. The plants were kept in the most similar conditions and were also protected from domestic animals. At the end of the experiment, an outside observer was asked to name the healthiest plant in his opinion. Of the three sets, two of the healthiest looked like the one that was poured with water boiled in the microwave.

Scientific evidence supports the results of verifiable household experiments. Harvard Medical School specialists called Food cooked in the microwave is healthier than food cooked on the stove. They note that, for example, vitamin C in foods is better preserved, since it is destroyed by heat, and the heat treatment time in the microwave is usually shorter. They also point out that boiling vegetables retains less nutrients in them, since they are boiled down and remain in the water. The most striking example is broccoli; during cooking it loses glucosinolates, which have tumor suppressor properties. The process of cooking broccoli in the microwave allows you to preserve these substances, therefore, the food will be more healthy. In addition, experimentally proventhat cooking in the microwave retains more nutrients in bell peppers, green peas and spinach. Microwave cooking betterthan baking and boiling, and from the point of view of preserving insoluble dietary fiber beneficial for the intestines in crops such as cabbage and cauliflower, carrots, eggplants, onions, potatoes, radishes and turnips. Scientists from the University of Murcia (Spain) expanded a list of vegetables studied up to 20 items, in addition to those already indicated, they chose zucchini, beets, green beans, garlic, chard, celery and artichoke. Vegetables were prepared in different ways - boiled, fried, grilled and baked in the oven, and also processed in the microwave. Three cooking methods retained the most beneficial properties in vegetables: grilling, microwave, and baking; boiling retained the least amount of useful properties.

The microwave oven doesn't food is carcinogenic, since microwave radiation itself does not contain enough energy to be able to knock electrons out of atoms to create ions, break chemical bonds, or damage DNA. Therefore, it does not lead to the development of oncological pathologies or radiation sickness. Moreover, any heating to 100°C leads to the destruction of the DNA chain, including boiling on the stove or in the microwave. Under the influence of temperature, the protein denatures, and the hydrogen bonds between the bases in DNA are partially destroyed. However, this is not dangerous, firstly, the body often receives food with already destroyed DNA (for example, the DNA of vegetables in soup brought to a boil on the stove is destroyed), and secondly, the DNA is in any case is destroyed During the digestion process, it is dissolved by hydrochloric acid in the stomach. The World Health Organization also debunks the myth that radiation from a microwave remains in food even after it has finished operating: “Microwave ovens act the same way as lighting fixtures: when the light bulb is turned off, there is no light left.”

In 2011, Indian scientists conducted experiment on mice. Some mice were immediately exposed to microwaves, the second part was first injected intraperitoneally (intraperitoneally) with carcinoma cells - a malignant tumor developing from epithelial tissue, and then irradiated, the third was injected with cancer cells, but were not irradiated. The first group, exposed only to microwaves, had no health problems. In the second group, some individuals developed cancer a little faster than in the control group, but the rate of development in general did not differ statistically significantly. Scientists have come to the conclusion that microwaves are not capable of provoking cancer pathology in healthy organisms and significantly worsening the course of the disease in those already having a malignant tumor.

At the same time, in 2018 in the UK there was held survey population regarding knowledge about the true and mythical causes of cancer. More than 30% of respondents considered microwave radiation and the consumption of genetically modified foods to be risk factors. Interestingly, only about 40% of the population considered the consumption of red meat and alcohol to be factors provoking cancer, while their oncogenic effect has been scientifically proven. Zara Schneider from Cancer Research UK speaks: “If you are concerned about your risk of cancer, you might want to check what you put in the microwave and try to reduce your intake of sugar, fat and salt.” 

World Health Organization notes just one danger associated with microwave cooking: “Microwave energy does not penetrate well into thicker pieces of food, which can result in uneven cooking. This may pose potential health risks if these parts are not warm enough to kill potentially harmful microorganisms.”

Experts They say and about another risk associated with the use of heating utensils that are not technologically suitable for this. When exposed to high temperatures, some types of plastic release phthalates (esters of phthalic acid). These substances interfere with the work hormones, raise pressure and cause insulin resistance in children. With phthalates associate also the development of infertility, asthma and attention deficit disorder. Therefore, for the microwave oven you need to choose only plastic dishes marked with a special icon, as well as glass and ceramic.

Thus, a microwave oven, when used correctly, is a completely safe household appliance. Products cooked in it retain even more nutrients than boiled ones. It does not endow them with carcinogenic properties, does not change their DNA and does not turn them into “molecular rot”. It is important to follow the cooking technique, in particular, use only dishes intended for microwave ovens.

Cover image: Pixabay

Not true

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