Microwave myths and facts: what are the risks of radiation?

It was the year 1945, when the American engineer Percy Spencer invented the microwave.

The revolutionary device was a success and joined the rest of the electronic devices which, at about the same time, increased the comfort of the house; Ideal mechanisms to save precious time and effort. However, since then the microwave added as many followers as it did detractors, and is that over the decades, many myths have arisen about the harmful effects it causes on health.

For example, many families avoid its use because of the waves it emits. Thought to be radioactive and they damage the foods and drinks that are heated inside. This, as the Federal Consumer Prosecutor’s Office (Profeco) explains, is a false belief.

“Contrary to what many people think, the radiation emitted by a microwave oven is not radioactive and does not stay stored inside. It is an energy similar to the light of a bulb, which as soon as it goes out, it disappears ”, Indian.

In its monthly magazine, Profeco pointed out that international organizations such as the World Health Organization (WHO) or the United States Food and Drug Administration (FDA) have ensured that these devices, provided they are in good condition or harmless to persons. In addition, according to the attorney general’s office, No studies have so far shown that this device damages food or kills its nutrients.

“Technological progress and constant improvement of the products have made it possible to minimize the risks associated with their use and to identify potential risks,” said the federal agency. “According to the WHO, food cooked in a microwave oven is just as safe and has the same nutritional value as food cooked in a conventional oven,” he added.

This appliance allows food to be reheated thanks to its ultra-short wave at high frequency, which cause rapid agitation (vibration) of water, fat and sugar molecules. According to the quality study conducted by Profeco, the models available in the market that consume the most power are the NN-ST76LSRPH, and the NN-SF564MRPH, both from Panasonic, and the MH1596DIR, from LG.

Risks of eating grilled meat

In its monthly magazine, the Attorney General’s Office also discussed the risks that excessive consumption of meat, vegetables or grilled food can entail.

The agency explained that the abuse of this way of cooking can be harmful to health. And it is that cooking with direct heat, at a temperature of more than 150 ° C, can increase the chances of suffering from cancer in the future.

“Chemical compounds are produced which, in excess, can be harmful to health because are linked to an increased risk of cancer “, the agency said.

This is not the only danger associated with this type of cooking. The American Heart Association (AHA) published a study which showed that eating grilled meat regularly also triggers a Increased blood pressure.

“It was found that those who consumed meat grilled at high temperatures, more than 15 times per month, had a 17% higher risk of suffering from high blood pressure than those who did it less than times per month,” Profeco added.

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