Healthy cooking with this hot air fryer … but beware of this health risk

The hot air fryer, known as Airfryer’s trade, seduces many households thanks to its promise to cook crisp foods with very little fat, unlike traditional fryers. In a way, the device responds to its commitments. With nevertheless some downside to underline.

First of all, the Airfryer allows you to cook with much less oil than a classic fryer. This reduction in Almost 80 % So helps limit the supply of saturated fats, responsible for cardiovascular and obesity diseases.

On the other hand, this new generation fryer uses moderate warmth and reduces the cooking time, which makes it possible to better preserve the vitamins and minerals sensitive to heat. This method therefore retains nutrients better than conventional fries.

What downside?

Although the hot air fryer reduces oil, foods that are often cooked in this device, such as frozen fries or industrial nuggets, remain rich in salt and additives.

For a healthy diet, it is essential to favor fresh and little processed products.

In addition, even with less fat, cooking food at too high temperatures can release toxic substances.

And according to a study published in 2024 in Frontiers in Nutritionthe cooking of the Airfryer would generate larger acrylamide rates than cooking with classic frying and even more than that in the oven.

As a reminder, this chemical substance, which is formed naturally in foods rich in starch during high temperature cooking processes, is considered by the International Center for Research on Cancer (CIRC) from WHO to Lyon as Probably carcinogenic for man.

In summary, Airfryer is a good tool for reducing fat and cooking healthier foods, provided you use it with fresh ingredients and respect the cooking temperatures. And not to abuse it.

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