Do air fryers cause cancer?

Do air fryers cause cancer?

Expert: The key is to change the way you cook

Experts to solve puzzles: Wang Lin, deputy chief physician of the Department of Oncology, Guangzhou Red Cross Hospital, postdoctoral fellow in oncology

"Everything can be fried", fried chicken wings, French fries, fried ribs.

An air fryer is the equivalent of a powerful hair dryer

Wang Lin introduced that we must first understand the working principle of the air fryer.

Relying on its "high-speed circulating air" technology, using the air fryer to cook foods that contain oil, such as meat, seafood, etc.

Dosage aside, it is unscientific to talk about toxicity

Wang Lin introduced that in response to the doubt that "things fried in an air fryer will cause cancer", he deliberately checked a lot of information

According to Wang Lin, acrylamide is indeed a carcinogen and has been listed as a Category 2A carcinogen by the International Agency for Research on Cancer (IARC) of the World Health Organization, which means that it is a substance with unclear evidence of causing human cancer.

Acrylamide is ubiquitous in the daily diet, it's just a matter of how much

Some scholars in China have conducted relevant research on nearly 350 kinds of foods on the market.

Moreover, the air fryer itself is only a heating tool.

Adjusting the way you cook is the key

Wang Lin said that instead of worrying about the production of acrylamide in the food made by the air fryer, it is better to adjust the cooking method, control and eat less fried, grilled, and fried food, and try to cook the ingredients by steaming, boiling, etc.

First of all, try to eat less high-temperature fried foods

Secondly, when using the air fryer, do not set the temperature too high, try to keep it within 120°C, and the production time should not be too long, preferably about 10 minutes (one or two minutes for vegetarian food, and slightly different for meat dishes depending on the thickness of the ingredients) The difference, generally only needs to be fried until the surface is slightly yellow and not burnt), and it can also avoid generating too many potentially harmful ingredients

Finally, be careful not to use too much seasoning, especially salt

Text and photos / All-media reporter Zhang Qingmei of Guangzhou Daily, correspondent Sun Bingqian and Hu Yingyi

Column planning/Guangzhou Daily all media reporters Cao Teng, Wen Junhua