Do Air Fryers Increase the Risk of Cancer?

28th March 2025

5 minutes read

Do Air Fryers Increase the Risk of Cancer?

Air fryers have gained immense popularity in recent years as a healthier alternative to traditional deep frying. They allow people to enjoy crispy and delicious foods with significantly less oil, making them an attractive option for those looking to reduce their fat intake without sacrificing texture or taste.

Shocking Scientific Discovery: The Surprising Strategy Cancer Cells Use to Survive Nutrient Shortages
“Manipulating Light”: A Butterfly Wing-Inspired Technology for Cancer Diagnosis

However, with their widespread use, concerns have emerged regarding their potential health risks. Recently, various claims circulating on social media have suggested that using air fryers might be associated with an increased risk of cancer. But how valid are these claims? Should we be worried about the health implications of air-fried food, or is this concern exaggerated?

How Do Air Fryers Work?

To understand whether air fryers pose a risk, it’s important to first grasp how they function. Unlike traditional deep fryers that submerge food in hot oil, air fryers use rapid air circulation technology to cook food. They operate by blowing hot air—ranging from 80 to 200°C—around the food at high speed, creating a crispy outer layer similar to deep frying, but without the excessive oil content. This method of cooking is often praised for significantly reducing calorie and fat intake while still achieving a satisfying crunch.

Because of their ability to mimic the texture of fried food with little to no oil, air fryers have become a kitchen staple for health-conscious individuals. But does this cooking method come with hidden dangers?

The Concern: Acrylamide Formation in Air-Fried Foods

One of the primary health concerns related to air frying—and high-temperature cooking in general—is the formation of acrylamide. Acrylamide is a chemical compound that naturally develops in starchy foods, such as potatoes, when they are cooked at high temperatures through frying, baking, roasting, or air frying.

This chemical is of concern because studies have shown that acrylamide can be carcinogenic in animals when they are exposed to high doses over a long period. However, the extent of its cancer risk in humans remains unclear. While acrylamide has been classified as a “probable human carcinogen” by the International Agency for Research on Cancer (IARC), scientific studies have not yet confirmed a direct link between dietary acrylamide exposure and increased cancer risk in humans.

It is worth noting that acrylamide is not exclusive to air-fried foods. It is also found in other common food items such as potato chips, toast, coffee, and even some breakfast cereals. The concern, therefore, is not limited to air fryers alone but to any cooking method that exposes food to high temperatures.

Experts Provide Reassurance

Despite these concerns, experts emphasize that air frying may actually be a safer cooking method compared to deep frying. According to a report from Times of India, Dr. Sourabh Sethi, a gastroenterologist at Harvard University, stated that air fryers contribute to reducing the formation of harmful compounds, including acrylamide, when compared to traditional deep frying.

He further explains:

“Air fryers use hot air instead of submerging food in oil, allowing it to achieve a crispy texture with minimal or no oil. This significantly reduces acrylamide formation compared to deep frying, making air frying a healthier alternative.”

Additionally, research has suggested that the level of acrylamide formation in air-fried foods is generally lower than in deep-fried foods. Since acrylamide forms when food is exposed to extreme heat for prolonged periods, the shorter cooking time of air frying could contribute to lower levels of this chemical compound.

Practical Tips to Reduce Potential Risks When Using an Air Fryer

While air fryers offer a healthier alternative to deep frying, there are still ways to further minimize any potential risks when using them. Here are some expert-recommended tips:

Avoid Charring Your Food
Cooking food at excessively high temperatures for prolonged periods can lead to increased acrylamide formation. Try to avoid overcooking or charring your food, particularly starchy foods like potatoes, to minimize potential risks. Light golden-brown is preferable to dark brown or blackened surfaces.

Use Oils with a High Smoke Point
Although air fryers require little to no oil, if you do use oil, opt for healthier choices with a high smoke point. Oils such as avocado oil or coconut oil are more resistant to oxidation and do not break down as easily at high temperatures. This helps prevent the formation of harmful compounds.

Diversify Your Cooking Methods
While air frying is a convenient and healthier option, it’s beneficial to mix up your cooking techniques. Incorporating steaming, grilling, boiling, or baking into your diet can provide nutritional variety while minimizing exposure to any potentially harmful compounds formed through high-temperature cooking.

Soak Potatoes Before Cooking
If you enjoy making air-fried French fries or potato-based dishes, soaking raw potatoes in water for at least 30 minutes before cooking can help reduce acrylamide formation. This process removes some of the starch, which is the main contributor to acrylamide production.

Cook at Moderate Temperatures
Whenever possible, avoid setting your air fryer to the highest temperature. Cooking at a slightly lower temperature (below 180°C) while extending the cooking time can help reduce acrylamide levels while still achieving the desired crispiness.

Conclusion: Should You Worry About Air Fryers?

Based on current scientific evidence, there is no definitive proof that air fryers significantly increase cancer risk. While acrylamide is a concern in high-temperature cooking, air fryers generally produce lower levels of this compound compared to deep frying. Experts agree that air frying is a safer alternative to traditional frying methods and can be part of a healthy lifestyle when used properly.

The key to minimizing risks is to follow best cooking practices—avoid burning food, use moderate temperatures, and incorporate a variety of cooking methods into your diet. As with any cooking technique, balance and moderation are essential.

So, if you enjoy using your air fryer, there is no need to panic. With proper use, it remains a convenient and healthier way to prepare your favorite crispy foods!