Do air fryers cause cancer?
The bottom line
Acrylamide is a chemical that can be created by cooking processes including baking, air frying, and toasting. Acrylamide is considered a probable human carcinogen based on the results of studies in laboratory animals. However, there is no conclusive evidence linking dietary acrylamide consumption to cancer in humans.
Prevention Tips
Eat a balanced diet, with all foods in moderation.
To reduce dietary acrylamide exposure, eat boiled or steamed foods, as these cooking processes do not generally cause acrylamide formation.
Avoid overcooked or undercooked foods.
This Really Happened
A TikTok video uploaded in January, 2023 featured a woman who refused to purchase an air fryer due to fear of the air fryer causing cancer. The TikTok video, which gained more than 5 million views, showed the woman examining an air fryer box and finding a California Proposition 65 label warning of the presence of cancer-causing substances. However, there was no specific labeling or warning on the box stating that the air fryer itself could cause cancer.
How does air frying work?
Air fryers work by creating a fine mist of oil droplets that circulate around food in the presence of hot air. This form of cooking uses less oil and is more environmentally friendly than conventional frying methods. Because air frying uses less oil than traditional frying, it creates foods that are lower in fat than deep-fried foods. However, because heat transfer is less efficient through air than through oil, the process of air frying takes at least twice as long as traditional frying.
Is air frying healthy?
Air frying is often considered to be a healthier alternative to traditional frying. In one study, deep-fried French fries retained 10 times more oil than air-fried French fries cooked for the same amount of time. Air-fried foods also have a lower fat and calorie content than traditional fried foods.
Do air fryers cause cancer?
Air-frying equipment is not known to cause cancer, but the process of air frying does result in the formation of certain compounds, like acrylamide, that are linked to cancer development. Acrylamide is classified as a probable human carcinogen. Acrylamide is formed when foods are heated to temperatures above 120 degrees Celsius (120°C) or 250 degrees Fahrenheit (250°F). During the heating process, a series of chemical reactions (called the “Maillard reaction”) involving sugars and amino acids contained in food results in the formation of acrylamide. Foods that are high in carbohydrates, such as potato chips, French fries, and baked goods contain the highest levels of acrylamide, but fish, meat, and vegetables produce smaller amounts of acrylamide when cooked.
What is acrylamide?
Acrylamide is an industrial chemical used in the manufacturing of plastics, glues, and paper. It is also used in construction grout and as a thickening agent in cosmetic products. It is a component of cigarette smoke. Acrylamide is a neurotoxin that can cause difficulty walking, muscle weakness, and decreased sensation in the hands and feet after low-level workplace exposure. Acrylamide can also interact with DNA, RNA, and cellular processes, and causes cancer in laboratory animals. However, to date there is no conclusive evidence that acrylamide causes cancer in humans.
How much acrylamide is safe?
In occupational settings, short-term exposure to acrylamide is associated with numbness in the hands and feet, skin rashes and peeling, and leg weakness. Workers who have chronic work-related contact with acrylamide can develop difficulty walking or other neurological signs and symptoms. The safety of dietary acrylamide consumption in humans has also been evaluated, but a clear relationship between dietary acrylamide intake and cancer has not been established. The safe amount of dietary acrylamide is unknown.
Is acrylamide in food?
Acrylamide’s presence in food products was initially identified in 2002. Since then, acrylamide has been detected in various types of baked, fried, roasted, and toasted foods including bread, crackers, chocolate-containing products, and canned olives. Acrylamide formation is responsible for the toasted appearance, crusty consistency, and flavor of cooked foods. Burnt or darkly crusted foods contain greater amounts of acrylamide than lighter foods. While acrylamide consumption varies based on dietary habits, the average human consumes 0.4 micrograms of acrylamide per kilogram of body weight each day.
Is acrylamide in coffee?
Coffee beans are roasted to temperatures ranging from 220° to 250°C (428° to 482°F), and the roasting process generates acrylamide at these temperatures. There are several factors that affect the amount of acrylamide that is present in coffee beans, including coffee species (Arabica coffee generally has a lower acrylamide content than Robusta coffee), the roasting process (oddly, shorter and lighter roasts result in higher acrylamide levels), and storage time (acrylamide content decreases with longer storage times). Decaffeination does not affect the acrylamide content of coffee.
What should I do if I get sick after drinking coffee or eating air fried food?
If you develop symptoms of food poisoning or have questions about the safety of food products, use the webPOISONCONTROL® online tool to get help, or call your poison center at 1-800-222-1222. Whether online or by phone, expert guidance is always free, confidential, and available 24 hours a day.
