“Air Fryers Increase The Risk Of Cancer”: Reality Or Myth?

High cooking temperatures in air fryers can form acrylamide in foods; hence its possible relationship with cancer. Should we worry? We analyze it.

Air fryers became popular as an ideal appliance for health care; However, in recent years some reports have been released questioning whether they are safe or whether their use carries a risk of cancer. What is the concern due to?

The warnings regarding the use of the appliance arise from a substance called acrylamide, which is formed during the cooking processes of certain foods at high temperatures. Acrylamide has been classified as a “probable human carcinogen,” although the evidence is still inconclusive.

On the other hand, some models of fryers contain polyfluorinated molecules in their non-stick coating, which has also raised concerns among experts. What do the studies say? Is it possible to reduce the risks? Find out!

What You Should Know About Air Fryers And Cancer Risk

Air fryers quickly became the preferred kitchen appliance for millions of people. And no wonder, due to its advanced technology that makes it possible to prepare healthier and lower-calorie recipes. They are ideal for frying, roasting, baking and toasting.

The most interesting? They require a minimal amount of oil for preparations such as French fries, batters, meats and other products that are often fried. Since it integrates a high-speed fan, which circulates the air along with a minimum of oil around the food, cooking is more uniform and the texture is crispy .

Due to this, today its use is associated with a wide variety of health benefits

Now, is the air fryer carcinogenic?

Some experts warn that cooking at high temperatures in this appliance can lead to the formation of acrylamides, a substance that has been classified as a carcinogen in the findings of some studies.

To be more exact, acrylamide is formed when the sugars and amino acids contained in foods are subjected to temperatures above 120 degrees Celsius or 250 degrees Fahrenheit. When heated, the so-called Maillard reaction occurs, which is what causes the substance.

That said, it is worth clarifying that the air fryer itself does not contain acrylamide , but rather it is formed when frying food for prolonged periods and at very high temperatures. Even so, there is no conclusive evidence that links the use of this device to cancer.

In fact, as detailed in an American Cancer Society

In any case, given that entities such as the International Agency for Research on Cancer (IARC) and the United States Environmental Protection Agency (EPA) consider this substance as a “probable human carcinogen”, it is advisable to implement strategies to reduce exposure. .

The most important measure is to reduce cooking at high temperatures for prolonged periods, whether when frying, roasting or using the air fryer.

Polyfluorinated Molecules From Air Fryers And Cancer Risk

Another air fryer safety concern has to do with the lining material of some baskets. Certain models are made with permanent chemicals—perfluoroalkyl and polyfluoroalkyl substances—which are also associated with cancer risk.

Research has found that exposure to high levels of these substances can increase the chances of developing breast cancer . In addition, they are linked to hormonal alterations and infertility. 

How to use air fryers safely?

Something worth noting is that air fryers produce less acrylamide compared to conventional frying. In this sense, it represents a safer cooking method. However, it is not 100% risk-free.

If what you want is to reduce the formation of this substance in your preparations with the air fryer , put the following tips into practice:

• Keep in mind which foods are at highest risk: carbohydrate sources, such as cereals, baked goods, soy, potatoes and asparagus, are more susceptible to the formation of acrylamide. Meanwhile, meat and fish produce less quantity.
• Adjust the temperature:  frying above 170 degrees Celsius increases the presence of acrylamide. If possible, set the air fryer to a lower temperature.
• Brown lightly:  foods you want to fry or coat, leave them in the fryer only until they turn golden brown. The darker they are, the more acrylamide they contain.
• Clean the appliance well: it is important to know how to clean your air fryer well , since food residue left in the basket can accumulate this harmful substance in the appliance. Remove them after each use and rinse them with soap and water.

Consider that some air fryers have non-stick coatings with polyfluorinated molecules. They are popular because they are easy to clean and resistant to grease and stains. If you are concerned about the presence of this substance in the appliance, opt for those with a stainless steel or glass coating.

What Should You Remember?

There is no evidence that, as such, associates the use of air fryers with an increased risk of cancer. Despite this, there is some concern because the high temperatures involved in this cooking can form acrylamide in some foods, a substance that has been classified as carcinogenic in humans.

In any case, compared to traditional frying, air frying generates little acrylamide and is considered a healthier cooking method. In addition, its temperature and time can be adjusted so that the risk is even lower. Always remember to follow the user manual and, if you are going to use accessories, make sure they are containers suitable for air fryers .