Advances in Biology: Investigating the Health Effects of Microwave-Heated Meals

Abstract

With the increase in the use of microwave technology in the workplace, it has piqued the attention of many researchers, leading to an increase in the number of articles addressing the health hazards connected with microwave exposure. With this study, the researchers sought to determine the physiologic effects of microwave-heated food on the blood and organs of experimental mice, and the results were encouraging. This study sought to examine the effects of feeding on microwave-heated meals with the goal of improving their nutritional value. These experiments were carried out on male Swiss albino mice at two distinct ages: one month before (before puberty) and three months after (after puberty). The results of all of the albumin and bilirubin tests indicated that the levels of both parameters had increased, although the protein concentration had decreased in all of the tests. Following exposure to oxidative stress, glutathione peroxidase and superoxide dismutase levels considerably decreased, but malondahyde levels significantly increased. [*] It was discovered that physiological anomalies were caused by the oxidative stress that occurred. A recent study found that microwave radiation has a deleterious influence on liver functioning, resulting in histological and physiological abnormalities of the organ.