Doctor explains air fryer health fears and whether using them is a risk
Air fryers became a kitchen staple during the pandemic due to their simplicity, easy clean-up and health benefits compared to traditional cooking methods like frying in oil.
However, one doctor has shed light on a potential downside to air-fried meals. Dr Kelly Johnson-Arbor, a medical toxicologist and writer for Poison, explained that while the air-frying equipment itself is not problematic, the process of air-frying food creates compounds such as acrylamide.These compounds have been associated with cancer development, with acrylamide specifically being classified as a probable human carcinogen - a substance capable of causing cancer.
Acrylamide forms when foods are heated over 120 degrees Celsius or 250 degrees Fahrenheit, as a series of chemical reactions involving the sugars and amino acids in food result in acrylamide.
As a result, foods high in carbohydrates like potato chips, French fries and baked goods create the highest levels of acrylamide, according to the expert.
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