The correct use of microwave ovens, and the application of qualified utensils, eating food heated or cooked in microwave ovens, as well as the radiation generated during heating are not carcinogenic. Microwave heating has the advantages of fast heating speed and less damage to the nutrients in food. The main principle is to make the water in the food produce molecular oscillation, releasing energy and thus heating, and no new substances are produced in the process. In addition, the radiation produced by microwave ovens is non-ionizing radiation, which is usually not harmful to humans, so the use of microwave ovens does not cause cancer. Cancer is mainly a general term for malignant tumors, the specific causes of the development of which are still unclear. The main possible causes include chemical factors such as alkylating agents, acylating agents, polycyclic aromatic hydrocarbons, ethanolamine, aflatoxin, physical factors such as ionizing radiation, biological carcinogenic factors such as carcinogenic viruses, and genetic factors, which have nothing to do with the use of microwave heating. However, if the microwave oven is not used correctly, such as when heating food scorched or burnt, it may produce harmful substances such as acrylamide, and long-term excessive intake may have certain carcinogenic effects. In addition, we should also pay attention to the quality of microwave ovens should be used to meet the standards, and in the heating of food, pay attention to the use of microwave ovens and the quality of safe containers, so as not to produce harmful substances when heating, after eating is not conducive to human health.