Personally, I think there is little difference between food heated by microwave oven and food heated by other methods.

The carcinogenicity of food is mainly related to some chemical and biological components, such as nitrite, aflatoxin and benzopyrene.

A large part of the food heated by microwave oven is reheated, that is, it has gone bad. In this kind of food, there is often more nitrite, which will be transformed into ammonium nitrite, a carcinogen in the human body. Similarly, aflatoxin also exists in some stale foods.

Some food packaging materials contain a variety of polycyclic aromatic hydrocarbons, which are potentially carcinogenic. Such as food packaging bags, wrapping paper, etc. If you carry such a package when heating in a microwave oven, carcinogens will enter the food.

Fat and cholesterol will form benzopyrene at high temperature, and heating in microwave oven is also a high temperature environment.