Many people "avoid" microwaves due to fear of cancer: What is the truth?

Some opinions suggest that reheating food with a microwave could cause cancer. Is this rumor true?

The microwave is an increasingly popular appliance due to its convenience, versatility, and speed. However, because it is widely used, there are also many rumors and suspicions regarding its potential health effects on users. So, what is the truth? Below are the answers for you.

Does the microwave cause cancer?

According to VnExpress, Dr. Tạ Tùng Duy from the Vietnam Institute of Applied Medicine stated that microwaves are a type of low-frequency radiation classified as non-ionizing. Other forms of non-ionizing radiation include radio waves and infrared light. Non-ionizing radiation is not linked to cancer.

Do microwaves create carcinogens in food?

This is just a rumor. A microwave oven has a component called a microwave tube, which emits microwave radiation. These waves reflect within the metal walls of the microwave, causing the water molecules in the food to vibrate, generating heat to cook the food. This is why foods with high water content, such as fresh vegetables, cook faster than other foods.

Simply put, the microwave energy is absorbed by the food and converted into heat energy without making the food radioactive or altering its DNA.

Additionally, cooking food with a microwave is more energy-efficient compared to traditional methods like gas stoves or electric cookers because it cooks food faster, and the heat is concentrated on heating the food rather than warming up the cooking appliance. Furthermore, food cooked in a microwave can retain more vitamins and minerals because it cooks quickly without the need for water, so vitamins and nutrients don't evaporate with steam.