Do Digital Air Fryer cause cancer?

Digital Air Fryer are occasionally sought for regularly "because they cause cancer." This topic is not only discussed by Chinese people; news of a similar nature in South Korea and the United States also garners interest.

To sum up, using an air fryer to prepare food is not riskier.

The chemical known as acrylamide is at the center. Asparagine, a naturally occurring free amino acid, interacts with reducing sugars (such glucose and fructose) when food is heated to temperatures over 120 °C to produce acrylamide.

Regardless of the cooking method, more acrylamide is created at higher temperatures and for longer periods of time.

Therefore, cooking techniques that trigger the Maillard reaction when cooking, such as frying, grilling, braising, and even routine cooking, will also result in the production of acrylamide.

Acrylamide is classified by the World Health Organization as a Class 2A carcinogen, which means there is some experimental evidence that it may cause human cancer. Although acrylamide has been shown in animal research to cause cancer when consumed at extremely high concentrations, a consensus has not yet been achieved in human investigations.

And some study indicates that while acrylamide is produced during air frying, it is produced at a rate that is half that of conventional frying.

My nation's Center for Food Safety advises that cooking food to a golden or light yellow color will help minimize the amount of acrylamide it contains.

The Digital Air Fryer is merely a culinary equipment, according to Zhu Yi, associate professor at the School of Food Science and Technology at China Agricultural University. In actuality, the amount of acrylamide produced is more influenced by the varied ingredients, cooking temperatures, and cooking durations. The Digital Air Fryer is ineffective as a tool for cooking. No need to make it evil just because it's on the altar.