Airfryers are on the rise. These air fryers are very popular, especially in sporting communities, because they allow food to be fried using very little oil, reducing fat intake. But behind this extreme popularity, these air fryers are not without their dangers.
A new study, led by Semra Navrez Varli, researcher at Ankara University in Turkey, demonstrates that this hot air cooking is not without risk. Airfryers tend to release more acrylamide when cooking than traditional oil fryers.
However, this substance is recognized as “probably carcinogenic” by the WHO. It forms naturally during the cooking at high temperatures of certain foods rich in starch such as pizza dough, potatoes or cereals in general.
While the scientific community recognizes that airfryer cooking produces acrylamide, it is still very divided on the quantities produced. Some studies, such as that of Professor Navrez Varli, ensure that acrylamide production is higher during hot air cooking. Other researchers defend the opposite thesis.
A question of temperature
The answer might lie in the cooking temperature. As Professor Navrez Varli demonstrated in her study, using an airfryer generally brings foods to higher temperatures. In her experiment, she cooked potatoes in two fryers, one in air and the other in oil.
In this oil-filled container, the potatoes reached a maximum of 195°C. On the other hand, in the airfryer, they went up to 229°C. According to the researcher, it is this difference which causes an increase in acrylamide production.
Cooking in oil or air?
Faced with so much scientific data, it would be completely normal to be a little lost. Would cooking in oil, which is less hot, ultimately be a good solution? Nothing is less certain. Because cooking in oil is not perfect.
When frying, the more oil you use, the more trans fatty acids you will produce. However, these particles are known to increase the risk of breast or prostate cancer. The less oil you use, the better for your long-term health.
In short, it is better to continue using air fryers. They produce fewer fatty acids and allow you to cook with just as much flavor, offering meals that are less rich in fat. The key is to try to cook with a fairly low cooking temperature, to reduce acrylamide production as much as possible.
Note, however, that heavy cooking will not put you in danger. The scientists are clear that it is important to respect these rules “in broad terms” so as not to put yourself in danger, but a single cooking with a lot of oil or at a very high temperature will not have dramatic consequences.
Eternal pollutants
You finally know how to prepare your next meal. The amount of oil and temperature will be adjusted to minimize risk as much as possible, but all this effort may actually be for nothing. Indeed, fryers, oil or air, have another great enemy: eternal pollutants.
Like many kitchen appliances, they have a non-stick coating. However, in certain cases the latter can release pollutants (PFOA, PFAS, PFOS and BPA). These synthetic chemical substances have been recognized as carcinogenic to humans (kidney and testicular cancer in particular).
They are particularly dangerous for pregnant women. Since July 4, 2020, the use of PFOA has been banned in the European Union.
Some tips to limit the risks
To protect yourself against this other source of pollution, here are some simple rules to follow. It is therefore advisable to never heat your airfryer “empty”. This would tend to damage the non-stick walls, which contain PFOA and other PFAS.
It is also recommended to use wooden or silicone devices in an airfryer so as not to scratch the coating. You should not use abrasive sponges to clean your device. You are also asked to turn on the cooking hood as soon as the airfryer is running to limit the presence of these volatile particles in the air.
???? To not miss any news from Presse-citron, follow us on Google News and WhatsApp.
