A recent cooking oil safety scandal in Taiwan (China) has once again raised public concern about food preparation methods. Many families have turned to air fryers as an alternative to avoid cooking oil that may cause cancer, leading to widespread social media sharing about switching to this appliance for healthier eating. However, even though air frying reduces oil usage by 70% to 90% compared to traditional deep-frying, this method cannot eliminate the risks associated with high-temperature cooking.

Doctor Pei-Hsuan Weng, Head of Family Medicine at Tai-An Hospital, explained that air fryers use high-speed circulating hot air instead of oil. While this significantly reduces fat intake, data from the Taiwan Food and Drug Administration indicates that at temperatures above 120°C in a low-moisture environment, amino acids and reducing sugars in food can undergo the Maillard reaction, producing acrylamide. This substance is classified by the International Agency for Research on Cancer (IARC) as possibly carcinogenic. This phenomenon is most likely to occur in starchy foods such as potatoes, cookies, or coffee.

Illustration: Nzpork

Additionally, protein and fat-rich foods like meat, when cooked above 170°C, can generate heterocyclic amines and polycyclic aromatic hydrocarbons. These substances have been shown to pose a cancer risk in animals. Since air fryers typically operate at temperatures above 170°C, simply changing cooking equipment (from a deep fryer to an air fryer) does not remove the risk of food degradation.

However, Doctor Weng noted: "It's not about completely forbidding consumption, but rather not eating it daily. Enjoying it occasionally remains within control." Furthermore, studies show that air fryers emit significant amounts of PM2.5 fine dust during operation. Therefore, people should place the appliance under an activated range hood or in a well-ventilated area to prevent respiratory issues.

According to experts, air fryers are not inherently harmful; proper usage is key. To reduce acrylamide, he advises avoiding cooking at high temperatures for too long, only baking food until it reaches a light or golden yellow color, and preventing it from becoming dark or charred. A tip is to start with a low temperature and then increase the heat in the final minutes to make food crispy without prolonged exposure to high heat.

He also recommends prioritizing fresh foods and limiting processed items like chicken nuggets or sausages to avoid repeated heat processing. When eating fried dishes, users should combine them with vitamin C-rich fruits and vegetables to supplement antioxidants. Cleaning the air fryer thoroughly after each use is mandatory to prevent old food residue from being re-cooked and generating additional harmful substances. A healthy diet cannot be achieved by merely changing kitchen appliances; it must begin with temperature control, moderating frequency, maintaining good ventilation, and adhering to a balanced menu.

Binh Minh (According to NOW Health)