Health concerns about microwave ovens relate primarily to possible changes caused by the waves in the food. But there are also fears of a direct damaging effect of escaping microwaves on the human organism.
Loss of nutrients due to the fast wave? Microwaves cannot cause direct cell-altering effects due to their low energy. However, heating in the microwave, as with cooking on the stove, destroys some ingredients (e.g., heat-sensitive vitamins). However, due to the short preparation time, the losses are definitely lower than with cooking. In addition, since little or no water is added for microwave cooking, the loss due to the transfer of certain nutrients (e.g. minerals and trace elements) to the cooking liquid is lower.
Health hazards of microwaves? Some consumers fear a hazard from escaping electromagnetic radiation, so-called “leakage radiation.” However, microwave radiation detectable outside the appliance is extremely low, provided the protective devices on the appliance are functioning properly (e.g., tightly closing door, automatic shutoff when door is opened).
Conclusion
The microwave oven is an important addition to conventional cooking appliances. Particularly for single and small households, it makes it possible to prepare food in a cost-effective and time-saving manner. Health concerns about microwave technology have not been confirmed to date.
