The Air fryer has been trending for about a year. But according to one study, it would release a likely carcinogenic substance in greater quantities than the oven.
The hot air fryer, known under the trade name Air fryer, appeals to many homes thanks to its promise to cook foods crispy with very little fat, unlike traditional deep fryers. In a certain way, the appliance meets its commitments. With nevertheless some flaws to emphasize.
First of all Air fryer allows to cook with much less’oil than’a classic deep fryer. This reduction of almost 80 % therefore helps to limit the supply of saturated fats, responsible for cardiovascular diseases and obesity.
On the other hand, this new generation fryer uses moderate heat and reduces cooking time, which allows to better preserve heat-sensitive vitamins and minerals. This method therefore preserves nutrients better than conventional fries.
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What flaws?
Although the hot air fryer reduces’oil, foods that are often cooked in this appliance, such as frozen fries or industrial nuggets, remain high in salt and additives.
For a healthy diet, it is essential to give preference to fresh and minimally processed products.
In addition, even with less fat, the cooking of’ foods at too high temperatures can release of toxic substances.
According to a study published in 2024 Frontiers in Nutrition, cooking the Air fryer would generate higher rates of acrylamide than cooking with classic frying and even more than baking in the oven.
As a reminder, this chemical, which is formed naturally in starch-rich foods during the processes of cooking at high temperature, is considered by the International Centre for Research on Cancer (IARC) of’OMS in Lyon as probably carcinogenic for people.
In summary, the Airfryer is a good tool to reduce the’fat intake and cook healthier foods, provided you use it with fresh ingredients and respect the cooking temperatures. And not to abuse it.
