Recent food safety concerns in Taiwan (China) related to cooking oil have once again sparked anxiety in many family kitchens. Many immediately saw the air fryer as a "lifeline" to escape harmful fats, leading to a wave of social media shares suggesting that simply switching to an air fryer could lead to healthier eating.

Doctor Weng Pei-hsuan, head of the Family Medicine Department at Taiwan Adventist Hospital, explained that the principle of an air fryer is to use high-speed convective hot air to replace large amounts of boiling oil. This method can reduce the amount of oil used by 70-90% compared to traditional deep-frying.

However, data from the Taiwan Food and Drug Administration (TFDA) indicates that at temperatures above 120 degrees Celsius and low humidity, amino acids and reducing sugars (such as glucose and fructose) in food can undergo the Maillard reaction, producing acrylamide. The International Agency for Research on Cancer (IARC) classifies acrylamide as a probable carcinogen. This situation is particularly common in starch-rich foods like potatoes, frequently found in french fries, snacks, cookies, and coffee processed at high temperatures.

For protein and fat-rich foods like meat, cooking at temperatures above 170 degrees Celsius can cause proteins to denature and form heterocyclic amines (HCAs), while fats produce polycyclic aromatic hydrocarbons (PAHs). Animal studies have shown both HCAs and PAHs to be potential carcinogens.

Since air fryers are often set at temperatures above 170 degrees Celsius, simply changing cooking equipment while maintaining high heat does not eliminate the risk of food degradation.

Overusing air fryers at high temperatures can produce harmful substances from food and excess fat, posing health risks. *Illustration: Dailyrecord*

Despite these concerns, Doctor Weng Pei-hsuan advised, "It's not that you can't eat them at all; as long as you don't eat them every day, having them occasionally is fine." Studies also show that air fryers release significant amounts of PM2.5 fine dust during operation. Users should place the appliance directly under an activated range hood or in a well-ventilated area to prevent silent damage to the respiratory tract.

Doctor Weng Pei-hsuan emphasized that air fryers are not an absolute danger; the key lies in how they are used. To minimize acrylamide production, avoid cooking at excessively high temperatures for too long. Whether frying, searing, or baking with an air fryer or oven, cook food only until it turns golden or light yellow, avoiding charring or dark browning.

Additionally, consider cooking at a lower temperature initially, then increasing the heat during the final stage. This reduces the time food is exposed to high temperatures while ensuring a crispy texture.

Regarding ingredients, consumers should prioritize whole foods and limit processed items like chicken nuggets or sausages. Avoid reheating food multiple times at high temperatures. When eating air-fried dishes, combine them with fresh vegetables and fruits rich in vitamin C to boost antioxidants and help reduce inflammatory responses in the body.

Users must also clean the appliance thoroughly after each use. Leftover food residue will burn and carbonize during the next cooking session, producing more harmful substances.

A truly healthy diet has never depended solely on switching to a new kitchen appliance. It stems from controlling cooking temperatures, adjusting usage frequency, ensuring kitchen ventilation, and maintaining balanced nutrition daily.

My Y (According to HK01)