Air Fryer Use and Cancer Risk: Expert Insights

Kathmandu. The use of air fryers has become widespread recently. Air fryers are considered an excellent option for cooking as they require less gas and oil. They cook food very quickly and require less oil. However, their taste is very different from food cooked on gas.

Sometimes, food cooked in it can also be harmful to health. Many experts claim that food cooked in it causes cancer. Is this true? Or is it just a myth?

How does an air fryer work?

Food is cooked in an air fryer using hot air, and this technology makes food crispy. It requires very little oil to cook food. Therefore, people use air fryers to cook foods that would otherwise need to be deep-fried.

Does an air fryer cause cancer?

According to health experts, air fryers are not a direct cause of cancer. Food made by deep-frying is more harmful than this. This is because, in this process, a type of acrylamide is released, which increases the risk of cancer. This is released from all fried foods. But air fryers use less oil and do not require deep frying.

Does an air fryer also produce acrylamide?

Air fryers also produce acrylamide. But it is found in all high-temperature cooking methods like deep frying, baking, and roasting. However, there is no need to worry. But it is important to cook food correctly.

What are the benefits of using an air fryer?

• Cooks food with less oil
• Low in calories
• Food cooks quickly
• Food becomes crispy

What can be done to reduce the risk of cancer?

• Do not use too much oil while cooking
• Do not use the air fryer for too long
• Do not use very high temperatures
• Do not eat burnt parts
• Cook healthy things less

(Disclaimer: This content, including advice, provides general information only. For further information, always consult an expert or your doctor.)