“Microwave Radiation Causes Cancer” And Other Common Microwave Myths, Debunked By A Dietitian

A netizen recently went online to share about a relatable household struggle — older family members refusing to use the microwave no matter how convenient it is.

“We already have a microwave at home, but the elderly at home would still rather steam their food every single time. It takes them 10 minutes just to heat something up, while I can get it done in 30 seconds using the microwave,” they wrote. 

The post quickly sparked conversation, with many saying they could relate to the struggle. Some joked that older generations still believe “microwave radiation causes cancer”, as the word “radiation” alone is enough to make many wary of how microwaves work.

Others pointed out that, for many people, the issue may not just be health concerns, but the quality of the food after it’s microwaved. Some said microwaved food tends to turn drier and less tasty compared to steamed food.

A number of commenters also suggested that the elderly simply prefer food that stays warm longer, believing steaming heats food more evenly.

So, how do microwaves actually work?

Microwaves use low-energy electromagnetic radiation to heat food by making water molecules inside it vibrate rapidly, which produces heat. That heat can kill bacteria and pathogens when the food reaches a high-enough temperature.

As a result, food is heated quickly and efficiently compared to traditional methods like steaming or baking. 

Compared to high-heat cooking methods like frying, microwaves often cook food at lower temperatures, which may help reduce the formation of some potentially harmful substances.

However, because microwaves heat food unevenly depending on its size, shape, and thickness, denser foods like thick cuts of meat or stuffed poultry may not heat evenly all the way through. It just means the middle might not get hot enough unless you stir it, turn it, or let it sit for a while after microwaving.

Does using a microwave really affect food quality, and can it cause cancer?

According to Taiwanese dietitian Emma Liu, who addressed the issue in a social media video, she debunked common myths about microwaves and explained how they can be useful for preparing food safely.

Myth 1: Microwaving food destroys its nutrients

Emma explained that microwaving foods can actually help preserve nutrients better than boiling or steaming since it usually cooks food for a shorter time. 

Vitamins like vitamin C and some B vitamins are heat-sensitive and are more easily lost during longer cooking methods or when food is boiled in water. With its shorter cooking time, microwaving can help retain more nutrients, plant compounds, and trace minerals.

Myth 2: Microwaving food increases cancer risk

According to Emma, people should worry less about microwave radiation itself and focus more on what they are actually heating up. 

She explained that regularly eating highly processed microwave meals that are high in sodium, refined carbohydrates, and low in fibre is more likely to affect health negatively than the microwave itself.

That said, we suppose it’s fair to say that we can heat up our meals in the microwave without much worry, as long as we keep our overall diet balanced and healthy.

Photos: 營養師Emma/ Facebook, SingTao Daily, RDNE Stock project/ Pexels