Products that make life easier are always appreciated, and one product that's currently helping many people is the air fryer. This small combination of an oven and a deep fryer has become incredibly popular, and it's more the rule than the exception to find an air fryer in homes today.
Although cooking in an air fryer is generally a better method than using a microwave or frying in oil, this method can also have health risks.
We've gathered some points to consider to avoid these risks.
Consequences of High Temperature
As a result of excessively high temperatures, acrylamide compounds are formed, which during metabolism transform into substances that can potentially be carcinogenic.
This is especially true for French fries, where the brownish discoloration and crispy crust develop precisely through these processes.
Inconsistent Cooking
Air fryers sometimes cook food unevenly, which can be a concern for food safety, particularly with meat. Insufficiently cooked meat may lead to bacterial infections such as Salmonella or E. coli. This risk increases if the air fryer is overfilled or not preheated adequately, which can prevent food from reaching the proper internal temperature
PFOA and PTFE Concerns
Some air fryers have non-stick coatings that may contain PFOA (perfluorooctanoic acid) or PTFE. At high temperatures, these chemicals can degrade and release toxic fumes. While modern air fryers are increasingly moving away from these substances, they can still be found in some models, especially older ones
There are other advantages and disadvantages to an air fryer, but it goes without saying that if you're mindful of your cooking and make sure to acquire an air fryer where you're less exposed to PFOA and PTFE, then the potential for serious issues is limited.
