The airfryer has been all the rage for several years, because it allows food to be cooked much more quickly than the oven thanks to concentrated heat. However, a study suggests that this device generates a significant quantity of potentially carcinogenic chemicals, starting with acrylamide.
Rather worrying results on the airfryer
Lovers of fruit without oil are very familiar with the airfryer (or hot air fryer), a device that has established itself in many kitchens in recent years. This is a small household appliance convection oven which propels hot air at high speed. In addition, it allows you to cook a wide variety of dishes besides fries: meats, roasted vegetables, homemade pastries, etc.
The Department of Nutrition and Dietetics at Gazi University in Ankara (Turkey) published a study on the airfryer on the PubMed platform in January 2024. According to the researchers, the device can generate harmful compounds, including acrylamide . However, this is a quite controversial chemical substance which forms during cooking at high temperatures.
The results indicate in particular that the highest acrylamide content was found in potatoes: between 7.03 and 12.19 micrograms (μg) per kilogram. For comparison, the acrylamide content of traditional oven-baked fries is between 3.75 and 7.43 μg/kg. These results therefore question the possible harmfulness of cooking with an airfryer in the long term, especially since this device has been around for less than twenty years.
What is acrylamide?
Acrylamide (acrylic amide) is a chemical substance that does not exist naturally. It is generally found, among other things, in many solvents such as methanol, ethanol and acetone. The substance also forms in starchy foods during high-temperature cooking processes.
As the Cancer Environnement platform explains in an article published in 2022, acrylamide was detected for the first time in 2002 in several types of cooked foods. However, it results from a browning reaction called the Maillard reaction. Furthermore, acrylamide is classified as probably carcinogenic to humans (group 2A) since 1994 by the International Agency for Research on Cancer (IARC).
While more research is needed to firmly point the finger at the airfryer, it is it is already possible to make some arrangements. For example, it is possible to use the device sparingly and in a very ventilated kitchen. The use of an extractor hood is also recommended. In addition, it is possible to influence the temperature. An adjustment of 160/180° indeed reduces the formation of acrylamide.
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