be careful with potentially carcinogenic acrylamides

The British consumer protection association Which? revealed on November 5, 2024 through a press release that certain connected airfryer models – these very fashionable devices that allow you to fry foods without fat – excessively monitor users by listening to their conversations and sharing data with TikTok or even their precise location on Chinese servers.

But potential espionage is not the only downside of this machine. While this type of cooking helps limit the amount of fat consumed, a study reveals that it produces more acrylamide, a substance suspected of being carcinogenic.

Cooking by airfryer: a greater quantity of acrylamide

Researchers from Gazi University in Ankara (Türkiye) decided to evaluate three types of potato cooking. The fries were prepared with a traditional fryer, an airfryer or in the oven. They then analyzed their acrylamide content.

“The highest acrylamide content was found in potatoes cooked using the airfryer (12.19 μg/kg). This was followed by frying in oil (8.94 μg /kg) and oven frying (7.43μg/kg)”, write the authors in their article published in the journal Frontiers.

The study also reveals a method for reducing the acrylamide content of potatoes regardless of the cooking method: the cut potato pieces must first be soaked in water.

At the end of their work, the scientists concluded: “Although airfryers, which have been widely used as an alternative to traditional frying in recent years, provide less oil to fries, their role in acrylamide formation should be further investigated.”

Acrylamide: what is it?

Acrylamide is a substance that forms when cooking foods high in carbohydrates and low in protein at high temperatures.

“The main chemical mechanism behind this process is called the Maillard reaction; it is also this reaction that gives foods a golden color and affects their flavor. Acrylamide forms from sugars and acids amino acids (mainly asparagine) naturally present in many foods”explains the European Food Safety Authority (EFSA) on its website.

Acrylamide is thus present in most fried potato products (notably fries, croquettes and roast potatoes) as well as coffee. It can also be found in fresh bread, biscuits, crackers and toast.

Animal research has shown that exposure to this substance is linked to an increased risk of gene mutations and tumors in various organs.

“Based on these animal studies, EFSA experts confirm previous assessments that acrylamide in food products potentially increases the risk of developing cancer in consumers of all age groups. Although this applies to all consumers, based on their body weight, children are the age group most at risk.”specifies the European organization.