When fried for extended periods and at temperatures above 120°C, plant-based foods, especially potatoes, can produce cancer-causing substances.
Air fryers are kitchen appliances that have become familiar in many households. Instead of deep-frying food in oil as per traditional methods, air fryers only require users to apply a thin layer of oil to the food’s surface.
With a heating element mechanism and a circulating fan system, air fryers can heat up to 200°C. Consequently, foods are cooked quickly while achieving a visually appealing color similar to deep-fried foods. This feature allows home cooks to reduce oil usage by 80-90%.
How is cancer-causing Acrylamide formed?
Air fryers are becoming one of the most sought-after kitchen devices among consumers. It is hard to deny the advantages offered by this product. However, using and preparing food incorrectly in an air fryer also poses certain health risks.
Recently, the Hong Kong Consumer Council warned residents to be cautious when using and purchasing air fryers.
12 air fryer models tested by the Hong Kong authorities. (Photo: Handout).
Specifically, after testing thinly sliced fried potatoes at high temperatures across 12 air fryer models (mostly domestic brands), the regional authorities found that the levels of acrylamide, a cancer-causing substance, exceeded permissible standards.
In 2012, scientists from Stockholm University announced the presence of acrylamide in food. This substance forms from sugars and a specific amino acid during high-temperature cooking processes. Typically, acrylamide appears in foods cooked at temperatures of 120°C or higher, which is the cooking temperature for fried or roasted dishes.
According to JECFA, a European food additive committee, fried potatoes are among the foods with the highest acrylamide levels (16-30%). This chemical is commonly found in plant-based foods, such as potatoes, cereals, and coffee. Therefore, air fryer tests are often conducted using potatoes.
By 2015, the European Food Safety Authority (EFSA) officially confirmed that acrylamide has the potential to increase cancer risk.
Currently, the EU standard for acrylamide levels in food is 500 micrograms/kg. However, the tests conducted by the Hong Kong authorities revealed that the acrylamide content exceeded the permissible level by 13 times, reaching 7,038 micrograms/kg.
This is not the first time air fryers have been tested, with some models producing food containing harmful toxin levels beyond the standard.
Similarly, a study by the Korean Consumer Agency on 10 air fryer models found that after frying frozen potatoes at 200°C for the longest time recommended in the user manual, the potatoes turned dark yellow.
The average acrylamide level recorded was about 1,720 micrograms/kg. This level exceeds the European standard by 3.4 times and the Korean standard by 1.7 times.
Additionally, tests showed that even when cooking according to the user manual or using automatic cooking modes, 4 out of 10 air fryer models still exceeded permissible acrylamide levels. The toxin levels only decreased when users reduced cooking temperature and time.
How to Reduce Cancer-Causing Agents When Using Air Fryers
According to the U.S. Food and Drug Administration (FDA), while using an air fryer can help users reduce oil consumption, frying and roasting food remains the method that produces the highest levels of acrylamide.
For fried potatoes, users should soak the thinly sliced potatoes in water for about 15-30 minutes, drain them, and dry them before cooking.
Moreover, storing foods like potatoes in the refrigerator can increase acrylamide levels during cooking.
Users should limit the consumption of burnt or overcooked foods that have turned dark. (Photo: FDA).
Furthermore, users need to limit the use of burnt or overcooked foods. The acrylamide levels peak when foods turn dark yellow or brown. Acrylamide readily forms when food is cooked at temperatures of 120°C or above for extended periods.
Most importantly, users should seek to purchase air fryers of assured quality from reputable brands and distributors. Not only do inferior products pose various technical risks, but the materials used in low-quality products can have more adverse effects on consumers’ health.
