In recent years, there has been a growing enthusiasm for air fryers, these small devices that require almost no oil for cooking. But is the hype justified?
Instead of dipping chicken in oil to fry it, air fryers use air convection to achieve a similar result. Cooking therefore takes place thanks to the air circulation in the appliance.
According to Healthline, conventional fryers use up to 50 times more oil than “air fryers,” which average just a tablespoon per serving.
In addition, fried products in oil often contain a significant amount of fat and calories and may contain potentially carcinogenic compounds such as acrylamide.
According to a study, people who eat a lot of fried food have a higher risk of developing obesity.
But beware! The “air fry” method is not without risk. While these devices reduce calorie intake, they can still produce dangerous cancer-causing chemicals.
Aldehydes, heterocyclic amines, and polycyclic aromatic hydrocarbons are chemicals produced during high-temperature cooking. According to one study, they are all linked to a higher risk of cancer.