​The dangers of air fryers

An air fryer is a pan that can be used to fry food, and it is a grease-free pan. Some people think that it is a healthier diet that not only does not make you gain weight, but also has no harm or side effects. In fact, this statement is wrong. It still has certain harms, but many people do not know its specific harms, or have not understood its harms. So what are the harms of the air fryer?

1. Oil and fat hazards are inevitable

Air fryers still require oil in many cooking steps (such as heating vegetables, potatoes and other ingredients), but the amount of oil used is less than traditional frying methods, and the harm caused may be less, but it is unavoidable.

Warm reminder: Nutrition experts suggest that if you use an air fryer, you should try to control the temperature and reduce the heating time while ensuring the maturity and hygiene and safety of the food. This will preserve the heat-inlaborative nutrients in the food as much as possible and reduce the harmful substances produced by high temperature.

2Does the air fryer cause cancer?

Compared with ordinary frying, food cooked in an air fryer does have a lower fat content, but its heating temperature exceeds 120°C, which will also produce acrylamide, a suspected carcinogen.

Starchy foods are prone to produce acrylamide when cooked at high temperatures (>120°C). Studies have shown that the human body can be exposed to acrylamide through multiple pathways, including the digestive tract, respiratory tract, skin and mucous membranes, and drinking water is one of the important exposure pathways. In April 2002, the Swedish National Food Administration and researchers from Stockholm University were the first to report that acrylamide had been detected in some fried and grilled starchy foods, such as French fries and potato chips, and that the content was more than 500 times the maximum limit allowed in drinking water. Similar results were subsequently reported in countries such as Norway, the United Kingdom, Switzerland and the United States.

3 According to a study by the Hong Kong Consumer Council, foods containing carbohydrates will produce acrylamide after being fried. Studies have shown that acrylamide can cause cancer. However, the World Health Organization said that it is difficult to calculate the concentration of acrylamide that is carcinogenic.