Last Updated on February 13, 2023 by Neelam Singh
Quick Take
A social media post claims that consuming food cooked in a microwave causes colon cancer. We fact-checked and found this claim to be False.
The Claim
A Twitter post reads, “It’s because y’all don’t know how to cook and microwave everything. That’s one of the main causes for colon cancer.”
Fact Check
Is microwave-cooked food safe to eat?
Yes. Generally, any form of cooking damages the chemical structure of the nutrient to some degree. Since microwave ovens often use less heat than conventional methods and involve shorter cooking times, they generally have the least destructive effects. Research that studied the effect of microwaves on the nutrient value of food observed that there weren’t any significant nutritional differences that existed between foods prepared by conventional and microwave methods. Any differences reported in the literature are minimal.
On studying the influence of cooking methods on the antioxidant activity of vegetables, it was noted that microwaving and baking preserved antioxidants the best, while pressure cooking and boiling did the worst. Further proving this, the FDA states that the foods cooked in a microwave oven may keep more of their vitamins and minerals because microwave ovens can cook more quickly and without adding water.
THIP Media has already fact-checked a claim that stated that a microwave destroys food value and makes it toxic.
Does the consumption of microwaved food cause colon cancer?
No. There is a lack of scientific literature proving that the consumption of microwaved food causes colon cancer. The exact cause of colorectal cancer remains unknown. It can be sporadic, familial, or inherited. However, there are certain risk factors, such as diet, tobacco use, smoking, and heavy alcohol use, that are associated with an increased risk of developing the disease. Amongst the predisposing factors, the consumption of microwavable food wasn’t found to be documented as one.
Microwave oven manufacturers are required to certify their products and meet safety performance standards created and enforced by the FDA to protect public health. Further adding to this, the World Health Organisation states that food cooked in a microwave oven does not become “radioactive“. Cancer.net also states that food does not retain microwaves or radiation after cooking.
The radiation released from microwaves ranges from low- to mid-frequency EMFs (Electric and Magnetic fields). Such EMFs from appliances are the non-ionizing radiation part of the electromagnetic spectrum and are not known to damage DNA or cells directly.
Dr. Sarthak Moharir, (MBBS, MD, Radiation Oncology) further adds to this by stating, “Microwaves are a type of electromagnetic waves that heat up food by vibrating the water molecules inside the foodstuffs. Microwaves are not ionising waves like X-rays, and are hence not carcinogenic. We should include fiber in our diet in the form of salads and veggies and plant based foods to reduce the risk of developing colon cancer.”
Microwave ovens must include safety features that contain all electromagnetic radiation within the device. They also have shielding that keeps radiation from leaking. Remember, one should always use such containers or plates labelled as microwave-safe to heat their food, as some plastic or foam containers not designed for microwave use could melt and leak chemicals into food, which can be harmful to health.
Dt Priyanka also elaborates on this by stating, “The risk of colon cancer can be reduced by increasing the intake of fiber and reducing intake of red meat or tobacco. There is no such proof of the role of the microwave in causing colon cancer.”
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