Air frying can create other harmful compounds
While air fryers reduce the likelihood of acrylamide formation, other potentially harmful compounds could still form.
Not only does air frying still run the risk of creating acrylamides, but polycyclic aromatic hydrocarbons and heterocyclic amines can result from all high-heat cooking with meat.
These compounds have associations with cancer risk,
according to the National Cancer InstituteTrusted Source.
Scientists need to do additional research to clarify exactly how air frying and these compounds correlate.
Air fried food is not guaranteed to be healthful
Air fryers are capable of making foods that are healthier than deep-fried food, but keep in mind that fried food is still fried food. When cooking excessively with oil, there will always be associated health effects.
Air fryers use hot air to fry foods. Sources claim that they are a healthful alternative to other cooking methods, but others raise concerns about toxicity and cancer risks. In this article, we take a close look at the research behind the health benefits and risks of using air fryers.
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