Does reheating food in the microwave cause cancer?

Answer:

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

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

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

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

Still, various research has shown that reheating food with microwaves may damage human health in other ways. For example, particular types of plastic may release soluble chemicals like phthalates when heated in microwaves, which we can absorb when eating the dishes. These chemicals may harm our hormone system and metabolism.

The only food containers that can be used in microwaves are those made from polypropylene (PP). However, you should be cautious while choosing your food containers, as some of them may be made from both PP and polyethylene terephthalate, which is not able to withstand high temperatures.

There are no firm conclusions about the health risks caused by microwaves, which are still hypothetical. However, you should only use food containers labeled as safe for microwaves when reheating your food. You should reheat your food within the recommended time span as well.

It should be noticed that any heating method can change the food’s nutrients.

Dr. Ta Tung Duy

Vietnam Institute of Applied Medicine