Effects of Heat Treatment in Microwave Ovens on Nutritional Value and Health

Abstract

Recently, microwave ovens are preferred because of practical use, saving energy and time in heating treatments such as heating of frozen foods, reheating or cooking of foods. However, news about adverse health effects of microwave cooking methods are often located in print and visual media. In studies, it was reported that food safety and retention of nutritional value of food products cooked in microwave ovens were similar to foods with conventional cooking. However, it has been emphasized that being exposed to microwave radiation could cause health risks. In this review, nutritional value, food safety and health effects of heat treatments in microwave ovens were evaluated.