মাইক্রোওয়েভ ওভেনে রান্না নিয়ে গুরুত্বপূর্ণ তথ্য — ডা. তাসনিম জারা (চিকিৎসক, ইংল্যান্ড)

মাইক্রোওয়েভ ওভেনে রান্না কি আসলেই ক্ষতিকর? মাইক্রোওয়েভে খাবার গরম করা যাবে?

References:

1. U.S. FOOD & DRUG ADMINISTRATION. Microwave oven radiation. https://www.fda.gov/radiation-....emitting-products/re Updated 2017. Accessed May 7, 2021.

2. World Health Organisation. Radiation: Microwave ovens. https://www.who.int/news-room/....q-a-detail/radiation Updated 2005. Accessed May 7, 2021.

3. Harvard Health Publishing. Microwave cooking and nutrition. https://www.health.harvard.edu..../staying-healthy/mic Updated 2019. Accessed May 7, 2021.

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5. Cross GA, Fung DY. The effect of microwaves on nutrient value of foods. Crit Rev Food Sci Nutr. 1982;16(4):355-381. doi: 10.1080/10408398209527340 [doi].

6. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables. J Food Sci. 2009;74(3):H97-H103. doi: 10.1111/j.1750-3841.2009.01091.x [doi].

7. Chiu CP, Yang DY, Chen BH. Formation of heterocyclic amines in cooked chicken legs. J Food Prot. 1998;61(6):712-719. doi: 10.4315/0362-028x-61.6.712 [doi].

8. Skog KI, Johansson MAE, Jägerstad MI. Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake. Food and Chemical Toxicology. 1998;36(9):879-896. https://www.sciencedirect.com/....science/article/pii/ doi: https://doi.org/10.1016/S0278-6915(98)00061-1.

9. Liao GZ, Wang GY, Zhang YJ, Xu XL, Zhou GH. Formation of heterocyclic amines during cooking of duck meat. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(11):1668-1678. doi: 10.1080/19440049.2012.702928 [doi].


Dr Tasnim Jara
MSc Candidate (University of Oxford)
Junior Specialty Registrar (NHS England)

🌍 Shohay website: https://www.shohay.com.bd

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