The Airfryer, this essential in our kitchens, could present carcinogenic risks when used to cook a starchy food, according to researchers at Gazi University. Here’s what their study reveals.
Household appliances that promise healthier and faster cooking have become essentials in our modern kitchens. Among them, the Airfryer, or oil-free fryer, has established itself as a lighter alternative to traditional frying. Its main advantage lies in its ability to cook foods with a low quantity of fat while maintaining a crispy result. However, it seems that this solution is not free from all criticism, particularly for certain types of food.
A recent study by researchers at Gazi University, Turkey, raises new concerns about the use of this device. According to them, a chemical compound could be formed in greater quantities when cooking certain starchy foods in the Airfryer.
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This starchy food becomes carcinogenic if cooked in the Airfryer
Turkish scientists looked into cooking potatoesa commonly consumed starchy food that is particularly rich in starch. To compare, they experimented with three cooking methods: classic oil frying, baking, and cooking in an air fryer. The results of the study showed that this starch in the Airfryer had the concentration highest in acrylamidea compound recognized for its toxicity and carcinogenic potential.
The researchers also specified that “The highest acrylamide content was found in air fryer cooked potatoes.” Although the difference between cooking methods was not statistically significant, these results highlight the importance of being vigilant when using the Airfryer, especially for foods rich in starch.
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Certain precautions should be taken into account to limit the risks
To reduce the risks associated with acrylamide, certain precautions should be taken when using an Airfryer. Experts advise in particular to adjust the cooking temperature, taking care not to exceed 120°Cthreshold from which this compound begins to form. “Although air fryers, which have become widely used as an alternative to frying in recent years, provide fries with less oil, their role in acrylamide formation needs to be further studied,” said the authors.
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Another tip is to soak the potatoes in water rather than just rinsing thembecause this reduces their starch content and, therefore, the formation of the carcinogenic compound. This study adds to those previously carried out, such as that of the Korea Consumer Agency, which had already warned of acrylamide levels exceeding the thresholds recommended by health authorities. Finally, it is also essential to choose a suitable oil and check the condition of the coating of the deviceas for non-stick pans.
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