Air Fryer Use and Cancer Risk: Expert Insights
Summary
Air fryers cook food using hot air with less oil, posing lower cancer risk compared to deep frying, though acrylamide may still form at high temperatures.
Key Points
- Air fryers cook food using hot air and require very little oil, making them a healthier alternative to deep frying.
- Food cooked by deep-frying releases acrylamide, a compound linked to increased cancer risk, but air frying produces less of it.
- Acrylamide is present in all high-temperature cooking methods including air frying, baking, and roasting.
- Health experts advise using less oil, avoiding high temperatures and burnt food to reduce cancer risk when using air fryers.
