CLAIM: Air fryers cause cancer

FACT: No, they do not, they are better than frying on a pan using oil or cooking over an open flame

A claim that refuses to die down is that air fryers cause cancer. Social media is filled with such videos and posts. A random search on X (formerly Twitter) yields numerous results. But do Air Fryers cause cancer?

What research says?

At the heart of the cancer claims about air fryers lies acrylamide chemical compound that forms when foods are heated above 120 degrees Celsius through a series of chemical reactions known as the Maillard reaction. 

Acrylamide, classified as a probable human carcinogen, isn't unique to air frying. The compound appears in various cooked foods, especially those high in carbohydrates like potato chips, French fries, and baked goods. Even fish, meat, and vegetables produce small amounts when cooked at high temperatures. 

Acrylamide is also found in industrial applications, used in manufacturing plastics, glues, and paper. It  also appears in cigarette smoke. Despite its classification as a probable carcinogen based on animal studies, However, researchers haven't established conclusive evidence linking dietary acrylamide to cancer in humans. The average person consumes approximately 0.4 - 1.9 micrograms of acrylamide per kilogram of body weight daily through their regular diet, though the safe threshold for consumption remains unknown.

When comparing cooking methods, air frying shows some advantages. Studies demonstrate that air-fried French fries retain ten times less oil than their deep-fried counterparts, suggesting potential health benefits in terms of reduced fat content. However, the formation of acrylamide remains a consideration, particularly in foods cooked to a darker color or with crusty exteriors.

For consumers weighing the benefits and risks of air fryers, the current scientific consensus suggests moderation is key. While these appliances offer a practical alternative to traditional frying methods, particularly for reducing oil consumption, they should be used as part of a varied approach to cooking. The focus should remain on avoiding overcooking foods to dark brown colors and on maintaining diverse cooking methods.

As research continues, the relationship between cooking methods and cancer risk remains an active area of study. For now, air fryers appear to represent a reasonable cooking option when used thoughtfully as part of an overall balanced approach to food preparation.

Also read: Fact-check: Air fryer French fries a healthier choice - First Check

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