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Microwave oven 'is a cancer risk'

DUBAI - The World Health Organisation (WHO) study has stated recently that microwave ovens can increase risks of developing cancer.

Following the report, the medical fraternity in the UAE has warned the public of ill health caused by consistent use of microwave ovens which can have serious affects on the human body.

Alice Mohan, Nutrition Specialist at Belhoul Hospital suggests that although it may be convenient to use a microwave, "if at all, use it sparingly."

"Busy lifestyles force people to use microwave ovens for cooking aid, however they are becoming one of the most common causes of ill health," she said. "Microwave cooking changes the food's nutrients forming radiolytic compounds which create a mutation in the body. These radiolytic compounds can cause deterioration in the blood and immune system," she pointed out.

According to Alice Mohan, the various effects to the body from consistently eating food cooked in a microwave oven include leucocytes (white blood cells) increase, increase in cholesterol, high risk of stomach and intestinal cancer, malfunction to lymphatic system causing degeneration of immune system, and formulation of cancerous cell in blood serum. Besides, she pointed out, the use of microwave oven can also cause long-term brain damage by depolarising and demagnetising brain tissue, loss of memory, concentration, emotional stability and decrease in intelligence, as well as decrease in production of hormones in male and female.

The nutrition specialist explained that the consistency of food is changed when it is microwaved causing the nutritional value of the food to decrease, mainly in B complex, Vitamin C, Vitamin E and other essential minerals. Besides, the human body is unable to metabolise the unknown bi-products made in microwaved food, she added.

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