Airfryers are very harmful to health, says a scientific study published on PubMed

I am still hesitant about purchasing an “airfryer”, as is often the case, with products that are a hit with their sales. So, I wonder about the possible disadvantages that we do not yet know about, because we do not have enough perspective on their use. Certainly, air fryers, or airfryers, have revolutionized the way we cook promising crispy dishes with a reduced amount of fat. But what about this cooking method? Would it present a danger to our health? A recent scientific study, published on PubMed, calls into question this “healthier” side, the main selling point of manufacturers. So, what does this study say and how can we get around the problem of acrylamides, singled out by researchers? I will explain everything to you.

What does the scientific study say?

The study was carried out by Semra Navruz-Varlifrom the Department of Nutrition and Dietetics, Gazi University, Ankara, Turkey. According to her and her team, these popular devices could produce harmful compoundsin particular acrylamides, chemical substances formed during cooking at high temperatures and potentially carcinogenic. After various tests, she arrived at this result:

• The highest acrylamide content was found in air-fryer cooked potatoes (12.19 ± 7.03 μg/kg). This was followed by frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg).

These results therefore raise questions about the harmfulness of cooking with an airfryer in the long term. And, unfortunately, we do not yet have enough perspective to analyze the consequences on our bodies.

What are the known dangers of acrylamides in cooking?

Acrylamides are mainly formed when foods high in carbohydrates, such as potatoes or grains, are exposed to high temperatures. The study published in PubMed showed that air fryers, due to their concentrated hot air cooking mechanism, promote the production of these compounds. Acrylamides are classified as probable carcinogens by the World Health Organization (WHO). Even if these substances are also found in other cooking methods such as frying or baking, their concentration could be higher with the use of airfryers. This would particularly be the case when 180°C is exceeded or cooking is prolonged. In addition, this study also suggests that airfryers could be responsible for emissions of fine particles into the air from the degradation of fats subjected to very high temperatures.

How can we overcome the drawbacks identified by this study?

Like any cooking appliance, such as the plancha or the barbecue, the idea is to use it in moderation. To limit possible emissions of fine particles, the specialist recommends always use airfryers in a very ventilated kitchen. And she does not recommend it in tiny kitchens, without the possibility of opening a window, for example. When cooking in the airfryer, the extractor hood will be your best ally. In addition, researchers recommend limiting the temperature to 160-180°C to reduce the formation of acrylamides.

Finally, if you buy an airfryer, check that it contains integrated filters and also remember to change them regularly. For my part, I think I’m going to give in to temptation, but by following these few instructions ! More information about this study by following this link. What do you think of this study? Have you already heard of this disadvantage of airfryers? Give us your opinion or share your experience with us. Please notify us of any errors in the text, click here to post a comment.