Microwaves produce radiation, is it harmful when heating food?

Warnings on social media claim that when operating, microwave ovens emit radiation that can affect health. However, is that really true?

Humans invented microwave ovens to heat food faster, thereby providing nutritional benefits - Photo: FREEPIK

Vox asserts that microwaves are quite safe to use, and that you are not absorbing harmful nuclear radiation.

Is radiation from microwave ovens harmful?

Microwaves produce a completely different type of radiation than nuclear reactions. When a nuclear bomb explodes, it releases ionizing radiation that can damage cells and cause cancer and other serious illnesses. Microwaves do not.

Microwave radiation is “non-ionizing,” like radio waves or light. This type of radiation is much weaker than ionizing radiation and does not have enough energy to alter DNA.

Although direct, prolonged exposure to high levels of radiation can cause tissue damage, according to the CDC (Centers for Disease Control and Prevention), non-ionizing radiation is something people are exposed to every day without any obvious danger.

Visible light - from the sun or a light bulb - is also a form of non-ionizing radiation and is converted into images by the brain.

Microwave ovens are also strictly monitored by the FDA (US Food and Drug Administration) to minimize the risk of radiation leakage. According to this agency, accidents caused by radiation from microwave ovens are very rare, only occurring in unusual cases or when the equipment is severely damaged.

The EPA (US Environmental Protection Agency) also confirms that "non-ionizing radiation in microwaves does not make food radioactive" and does not reduce nutritional value.

Dr. Anthony Komaroff (Harvard University) wrote in 2019 that "microwaving is actually the least nutrient-destroying way to cook food."

Microwaves were invented to help heat food quickly, thereby preserving more nutrients. Because heat destroys vitamins and minerals, the shorter the cooking time, the more nutritional value the food retains.

Compared to boiling, which causes nutrients to dissolve into water, microwaves retain nutrients better.

Compared to cooking methods such as baking, stir-frying or oil-free frying, it depends on the type of vegetable, but in general, in terms of nutrition, the microwave is not inferior.

What should I keep in mind to use a microwave safely?

However, there are at least two things to keep in mind when using a microwave. First, according to Vox , make sure you use microwave-safe containers. Never put metal in the microwave, and avoid using plastic bowls or containers.

Concerns about microplastics like BPA and PFAS are well-founded. Studies have shown that these chemicals can leach into food when heated in a microwave. Once in the body, they can cause damage to the heart, digestive system, cognitive function, and other organs.

So choose glass or ceramic containers, and check to see if they are labeled “microwave safe.” Also, if they are old or cracked, replace them to reduce the risk of chemical leaks.

Another risk that health officials warn about is the risk of burns. Microwaves can heat up very quickly, and you can easily burn yourself if you touch or eat food that is too hot. That’s what the FDA is warning consumers about, not nuclear mutations.

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Source: https://tuoitre.vn/lo-vi-song-tao-ra-buc-xa-co-gay-hai-khi-ham-thuc-an-20250712180431612.htm