Microwaves themselves are generally not bad for health when used properly for cooking. The microwave oven uses non-ionizing radiation, which does not damage DNA or cause cancer. It heats food by causing water molecules to vibrate, which cooks the food quickly and can even preserve nutrients better than some other cooking methods like boiling.
However, certain risks come from how microwaves are used and what is microwaved:
- Heating starchy foods at high power in microwaves can create acrylamide, a probable carcinogen linked to neurotoxicity, especially harmful to children.
- Microwaving in plastic containers not labeled microwave-safe may release harmful chemicals like microplastics, nanoplastics, and endocrine disruptors (PFAS, phthalates) into food.
- Using microwave popcorn bags or frozen meals with certain coatings can expose users to PFAS, which affect the body negatively.
In summary, microwaving food is generally safe and nutrient-friendly if done with care:
- Use microwave-safe containers (preferably glass or ceramic).
- Avoid microwaving starchy foods at very high heat; steam or boil instead.
- Follow microwave usage instructions to avoid direct exposure to microwave radiation.
Thus, microwaves as a cooking technology are safe, but caution is advised regarding the containers and food types used in microwaving.
