Under the pandemic, many of us have, somewhat involuntarily, developed an unforeseen interest in cooking. Air fryers, thanks to their shiny labels of “fry with no oil” and user-friendliness, have made their way into many households.
However, according to a report issued by the Consumer Council, the fries made by half of the 12 air fryers they tested contained acrylamide, an organic compound that can increase the risk for several types of cancer. Those air fryers are:
- Proluxury PAF052017
- Denki DAF-35
- Midea MF20B
- Imarflex IHF-26E
- ecHome AF1400BK
- TSK AF105
In particular, 7,038 mg of acrylamide was tested from the fries prepared with Imarflex IHF-26E, 13 times more than the benchmark levels by the European Food Safety Authority (EFSA).* Beware if you are about to get an air fryer, or you are using one of these models.
*Fries can only contain a maximum of 500μg/kg acrylamide according to EFSA.
How air fryers work
Truth be told, air fryers do not fry. In fact, it cooks the food by blowing hot air around it. Most air fryers contain a perforated basket that allows air circulation around the food it contains. The force of the air generates a convection effect that makes the exterior of the food crispy.
The risk of cancer?
Pointed out by Chemist Dr Kwong, food exposed to high heat will produce acrylamide. The longer the food stays in the air fryer, the more acrylamide it releases due to the higher temperature, increasing the risk of cancer. Korean Consumer's Network also had similar findings: food from air fryers could contain acrylamide that exceeded EFSA’s standard by 2 times.
Foods that should be put into an air fryer
- Processed foods: frozen fries, chicken nuggets, etc. Reheating fried foods will produce trans fatty acids that can lead to cancer and cardiovascular diseases.
- Vegetables: high temperature can destroy nutrients such as folate, vitamin B and C.
See also: Common Food Additives and Chemicals
Safety tips for using an air fryer
As long as we use it safely, air fryers can still be a healthier option when we have a sudden crave for crispy snacks. Follow the tips below to enjoy the convenience safely:
- Cap the temperature at 160ºC; burnt food will release a high level of acrylamide.
- Pre-steam the food to limit the time it is in an air fryer.
- Clean after every use: oil remains and food residuals can turn into carcinogens over time.
- Limit the frequency of air-frying to twice a month.