Is “Air Fryer” Healthier

Experts say that compared to 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. The more brown it is roasted, the higher the content.

Recently, a cooking appliance called "air fryer" has become popular among citizens because it claims to be "low in oil" or even "oil-free".

Does the “air fryer” really have such an effect? Xiao Yu, a technician from a manufacturer, said that the "air fryer" uses high-speed air circulation technology. In simple terms, when heating, high-temperature hot air will be generated in the pot to form a crispy surface layer on the food, achieving the same fragrant and crispy taste as ordinary fried food. “To put it bluntly, it’s almost the same as grilling. As for the statement that “no oil is needed at all”, Xiao Yu explicitly denied it, “Except for ingredients with high fat content such as pork belly and squid, which can be processed directly, all other ingredients need oil, such as vegetables and French fries, and more oil should be added. " he said.

Fan Zhihong, associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University, said that 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. The more brown it is roasted, the higher the content. A nutritionist made an analogy. Fried potato chips were very popular a few years ago, and later baked potato chips came into being, claiming to be "healthier without being fried." In fact, a lot of oil is still needed in the baking process. "The principle of 'air fryers' is similar to them."