Air fryers offer quick cooking but may not be healthier, experts warn

Air fryers have become popular for fast, low‑oil cooking of foods such as fries, chicken, vegetables and snacks. Manufacturers promote them as a healthier alternative to traditional deep‑frying.

However, health experts note several concerns. The intense hot air can generate acrylamide in starchy foods, a compound linked to long‑term health risks. Oils and oil‑based sprays used in the basket may oxidise at high temperatures, producing off‑flavours and potentially harmful compounds. Temperature control is often uneven, with reported variations of 20‑30 °C within the same device, leading to uneven cooking and increased risk of over‑browning.

Non‑stick coatings inside the basket can degrade with repeated heating cycles, especially when the appliance is pre‑heated empty. This may release microscopic particles into food and reduce the basket’s lifespan. While stainless‑steel baskets avoid coating wear, they can stick more and heat less evenly.

Consumers are advised to monitor cooking times closely, avoid excessive oil sprays, and replace baskets showing signs of coating damage.