Embora existam casos isolados e raros de lesões por radiação resultantes do uso de microondas, especialistas afirmam que elas emitem menos radiação eletromagnética do que velas
Os fornos micro-ondas são há muito tempo um elemento básico nas cozinhas de todo o mundo, revolucionando a forma como cozinhamos e consumimos os alimentos. No entanto, um movimento pequeno mas crescente está a afastar-se da utilização de microondas, impulsionado por riscos para a saúde e preocupações com a qualidade dos alimentos.
Conversas nas redes sociais sugerem que as microondas não são seguras . As pessoas, confiantes nos benefícios para a saúde de deixar de usar microondas, partilham as suas experiências pessoais em testemunhos muitas vezes acompanhados de frases como: “Nunca olhei para trás”. Alguns afirmam que cozinhar no microondas priva os alimentos de nutrientes e prejudica a saúde .
Mas essas preocupações têm alguma base?
Os fornos de microondas usam uma forma única de radiação não ionizante, conhecida como “microondas”, distinta da radiação ionizante dos raios X e de outras fontes de alta energia. Segundo Christopher Baird, físico da West Texas A&M University (Estados Unidos) especializado em eletromagnetismo, as microondas em nossas cozinhas são uma forma de radiação eletromagnética semelhante às ondas de rádio.
“É muito raro um forno de micro-ondas funcionar mal a ponto de prejudicar uma pessoa próxima”, diz Baird; “Mesmo nesses casos extremamente raros, nenhum dano ocorre além de queimaduras e lesões nervosas superficiais.”
(Relacionado: Esta pílula pode nos proteger da radiação após uma fusão nuclear )
O aparecimento de microondas
Os fornos de microondas são essenciais nas cozinhas americanas, mas nem sempre foi assim. As microondas foram inicialmente concebidas por Percy Spencer em 1945 , após observar as microondas geradoras de calor emitidas por um magnetron durante um experimento de radar. Sua primeira tentativa de transformá-lo em utensílio de cozinha foi colossal: media 1,80 metros e pesava mais de 80 quilos, muito longe dos modelos modernos.
A adaptação da tecnologia de guerra ao uso doméstico após a Segunda Guerra Mundial levou a fornos de microondas menores e mais fáceis de usar nas cozinhas americanas. Mais tarde, na década de 1970, ocorreu uma mudança notável nos hábitos alimentares dos americanos. As empresas alimentares visavam cada vez mais famílias e indivíduos que estavam ocupados ou que preferiam não cozinhar, expandindo as suas ofertas para jantares e snacks congelados e para microondas, uma tendência que aumentou a dependência dos americanos em alimentos de conveniência e preparados. Na Espanha as primeiras microondas só começaram a ser comercializadas na década de 80 .
Hoje, jantares prontos, desde lasanha a empadão de frango, oferecem refeições acessíveis e de porção única em minutos: Só nos Estados Unidos, o mercado de alimentos congelados registou vendas de 72,2 mil milhões de dólares em 2022, dos quais 25,8 mil milhões. correspondeu apenas a refeições congeladas.
94% dos lares espanhóis possuem micro-ondas , eletrodoméstico que registra vendas de 30 milhões de unidades por ano em todo o mundo.
De acordo com estudos de mercado, o ritmo de vida acelerado e a necessidade de soluções práticas como as microondas estão a impulsionar o crescimento de um setor que ultrapassará os 230 milhões de consumidores globais em 2031 .
Embora o micro-ondas em si não represente um risco para a saúde, os alimentos ultraprocessados, como os jantares congelados prontos a consumir, representam problemas de saúde conhecidos.
(Relacionado: Alimentos ultraprocessados também fazem mal ao cérebro e ao humor )
Como funcionam as microondas?
As microondas existem em um espectro de frequências baixas e altas, de acordo com a NASA , e tornam possíveis tecnologias modernas como rádio, mensagens de texto, raios X e GPS.
O coração de um forno de micro-ondas é o tubo magnetron, que gera essas micro-ondas. Uma vez produzidos, eles ricocheteiam no interior metálico do forno, criando um ambiente de cozimento muito controlado. Quando as microondas entram em contato com as moléculas de água, elas as fazem vibrar rapidamente, gerando atrito e empurrando umas às outras. Esse atrito, por sua vez, gera calor, ou energia térmica, que aquece os alimentos.
As microondas cozinham os alimentos principalmente de fora para dentro. Alimentos com maior teor de água, como vegetais frescos, tendem a cozinhar mais rapidamente porque a radiação de microondas aquece facilmente a água.
A radiação ionizante altera átomos e moléculas e danifica as células da matéria orgânica, enquanto a radiação não ionizante se limita ao aquecimento através da energia térmica. Como a radiação não ionizante emite menos energia do que a luz visível e não altera os átomos e moléculas dentro do nosso corpo, ela pode ser usada com segurança em casa, de acordo com os Centros de Controle e Prevenção de Doenças (CDC) dos EUA .
“Se a radiação de micro-ondas usada nos fornos de micro-ondas de alguma forma intoxicar os alimentos que você cozinha, então as ondas de rádio emitidas continuamente pelo roteador Wi-Fi doméstico estariam intoxicando todos os alimentos da casa da mesma maneira”, diz Baird. Baird enfatiza que nenhuma destas preocupações é válida.
Até a luz das velas emite mais ondas eletromagnéticas do que os fornos de micro-ondas. Logicamente, “as pessoas teriam que estar mais preocupadas com a luz das velas” se essas afirmações sobre as microondas fossem verdadeiras, diz Baird.
A FDA reconhece a existência de casos isolados e raros de lesões por radiação relacionadas ao uso de fornos de micro-ondas, principalmente devido a problemas como selo de micro-ondas quebrado.
“Ondas eletromagnéticas de alta energia podem induzir correntes elétricas significativas nos nervos, podendo causar queimaduras e danos”, diz Baird. Baird cita casos raros em que fornos de micro-ondas com defeito causaram lesões nervosas em pessoas que alcançaram o forno ou perto dele.
De acordo com a Food and Drug Administration (FDA), há poucos motivos para preocupação, a menos que o forno de micro-ondas sofra danos que permitam o escape das micro-ondas.
Por razões de segurança, o FDA desaconselha o uso de certos recipientes de plástico, panelas de metal e papel alumínio no micro-ondas. Há evidências crescentes de que o plástico, mesmo rotulado como “seguro para micro-ondas”, introduz partículas microscópicas nocivas nos alimentos.
(Relacionado: você lava carne? Os especialistas dizem que ela realmente espalha germes )
As microondas danificam os alimentos?
Os alimentos cozidos no micro-ondas retêm umidade na superfície, o que os impede de atingir o aspecto desejado, como uma crosta dourada, em alguns casos. No entanto, as conclusões de um estudo publicado em 2020 destacam as vantagens de tempos de processamento curtos, baixas temperaturas de aquecimento e níveis de potência relativamente baixos, que evitam a perda de nutrientes .
Algumas pesquisas favorecem o uso de microondas e cozimento em vez de métodos de cozimento sob pressão e fervura para preservar os antioxidantes das plantas. As vitaminas A e C , por exemplo, são especialmente bem preservadas em alimentos cozidos no microondas. E a truta crua aumenta a quantidade de vitamina K no microondas.
Um artigo publicado na revista Food Science and Nutrition concluiu ainda que os fornos microondas consomem menos energia e água do que outros utensílios comuns de cozinha.
O Instituto Internacional de Energia de Microondas também desmascara um boato generalizado: que países como o Japão e a Rússia proibiram fornos de microondas por causa da radiação. Não há provas que apoiem estas alegações , que se tornaram virais nas redes sociais nos últimos anos, em meio ao crescente interesse no movimento de estilo de vida sem micro-ondas que não diminuiu.
Este artigo foi publicado originalmente em inglês em nationalgeographic.com
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