The danger of microwave ovens in relation to free radicals formation, cellular inflammation, cancer initiation, and cancer progression

The US National Cancer Institute defines cancer as a disease in which some of the body’s cells grow uncontrollably and then spread to other parts of the body. Cancer is a major cause of death globally and based on the World Health Organization (WHO) most recent data it accounts for about 10 million deaths annually.
Cancer is a disorder of cell growth and behaviour, so its ultimate cause has to be defined at the cellular and subcellular levels. The focus of this review is on the danger of microwave ovens as a major source of free radicals in food, which then eventually leads to cellular inflammation, cancer initiation, and cancer progression.
Man-made microwave and radiofrequency radiation technologies have been steadily increasing with the growing demand for electronic appliances such as microwave oven. Research have shown that these appliances affect biological systems by increasing free radicals formation, thus leading to oxidative damage.
Cancer is a multistage disease which includes initiation, promotion, and progression. Free radicals in the form of ROS and ORF usually lead to cellular inflammation. Free radicals also lead to DNA damage, gene mutation, and mitochondrial damage. Food prepared or heated in microwave ovens are a major source of free radicals. Hence, the need for people to reduce or totally stop the usage of microwave ovens, especially those already diagnosed with cancer disease. Various research findings support the clinical observations of the author as it relates to the causes and management of cancer disease. The findings also confirm anecdotal evidences on the link between cancer disease and the usage of microwave ovens.