What are the health risks of prolonged exposure to microwaves?

Prolonged exposure to microwaves can lead to burns, cataracts, and potentially cancer.

Microwaves are a form of non-ionising radiation, which means they don't have enough energy to ionise atoms or molecules or remove tightly bound electrons. However, they do have enough energy to heat substances, particularly water. This is why microwaves are so effective at cooking food. When your body is exposed to microwaves, the water in your tissues absorbs the energy and heats up. This can cause burns, particularly in areas where the blood circulation is poor and can't carry away the excess heat quickly enough.

Another potential risk is the development of cataracts. The lens of the eye has a poor blood supply, so it can't cool down quickly if it gets heated up by microwaves. Over time, this can lead to the proteins in the lens denaturing and forming a cataract, which can impair vision.

There is also some evidence to suggest that prolonged exposure to microwaves can increase the risk of cancer. This is a controversial area of research, and the evidence is not as strong as it is for ionising radiation like X-rays and gamma rays. However, some studies have found a correlation between long-term exposure to microwaves and an increased risk of certain types of cancer, including leukaemia and brain tumours.

It's important to note that these risks are associated with prolonged exposure to high levels of microwaves, such as those produced by industrial microwave heaters. The levels of microwaves produced by domestic appliances like microwave ovens are much lower, and they are designed to prevent leakage of microwaves. Therefore, the risk of harm from these devices is very low, provided they are used correctly and maintained in good condition.