This starchy food becomes carcinogenic if cooked in an air fryer, warns a study

The hot air fryer, or oil-free fryer, or airfryer is a device designed to cook any type of food for a crispy result, without using as much fat as with a regular fryer. Its objective: to limit the harmful effects of frying on our health. However, according to a new study carried out by researchers at theGazi Universityin Türkiye, this household appliance would be potentially dangerous.

A phenomenon that concerns foods rich in starch

Turkish scientists explain that the airfryer causes significant formation of acrylamide, a toxic and carcinogenic compound, when cooking foods rich in starch. To achieve these results, they cooked pieces of potato previously rinsed or soaked in water, in three ways: classic frying in oil, airfryer, and in the oven.

After analysis, the authors indicate that “ 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 baking (7.43 ± 3.75 μg/kg). » The difference between the acrylamide contents of potatoes according to the cooking methods was not statistically significant, they specify.

Soaked potatoes contained less acrylamide

In contrast, the acrylamide content of potatoes that were soaked in water was lower than that of potatoes that were only washed. In the frying method, it was statistically significantly found that soaked potatoes contained less acrylamide. A fairly logical observation, given that soaking in water reduces the starch level.

The researchers say: “BAlthough air fryers, which have become widely used as an alternative to frying in recent years, provide fries with less oil, their role in acrylamide formation needs to be studied in more detail. »

Adapt the temperature

This study is not the first to point out a potential harmful effect of airfryer and acrylamide. Researchers from the Korea Consumer Agency found that air fryers released higher levels of acrylamide than those recommended by health authorities.

Since acrylamide is formed when food is cooked at a temperature above 120°C, it is advisable to adapt the cooking temperature, choose a suitable oil, and monitor the condition of the appliance’s coating. (as for stoves), for optimal use.