Health experts warn of risks from improper air fryer use

Medical experts are warning consumers about potential health risks associated with the improper use of air fryers. A primary concern is cooking food at excessively high temperatures or for too long, which can lead to the formation of harmful chemical compounds.

Dr. Brian Helfand of Endeavor Health notes that overcooking food until it burns or darkens can produce acrylamide, heterocyclic amines (HCA), and polycyclic aromatic hydrocarbons (PAH). These compounds have been linked to DNA damage in laboratory studies. Specifically, acrylamide tends to form in starchy foods like potatoes and bread when cooked at high heat, while HCAs and PAHs can form when meats are cooked at high temperatures or when fat drips onto heating elements.

To mitigate these risks, experts suggest avoiding overcooking. Ideally, food should be cooked to a golden yellow or light brown color rather than a dark brown. Additionally, users should be cautious about using too much or too little oil; using no oil can result in dry, nutrient-deficient food, while excessive oil can cause smoke, damage the device, and contribute to the formation of acrylamide and free radicals.