Air fryers have gained popularity as a healthier alternative to traditional frying, but concerns about their safety, particularly cancer risks, have emerged. The issue centres around acrylamide, a compound formed when starchy foods are cooked at high temperatures, which may be present when using an air fryer. However, it is important to note that acrylamide formation is also common in other high heat cooking methods, such as frying and baking. While air fryers might reduce the amount of acrylamide compared to deep frying, cooking with balanced temperatures and using proper food preparation techniques can further minimise any potential risks. If you are considering purchasing an air fryer, it is essential to understand the safety aspects associated with these appliances.
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