Warning: Air Fryers May Generate Harmful Compounds in Your Food

A recent study has shown that cooking at Airfryer increases the amount of acrylamide, a potentially carcinogenic compound for humans, in food rich in starch.

The Airfryer, a cooking mode not so healthy for health

Cooking less fat, all for an affordable first for most models, the Airfryer has all the assets to have its place in your kitchen. Finally, this was the case before a recent study reveals the risks that this oil without oil could have on our health.

Indeed, a Turkish study published on January 11 in the journal Frontier, reveals that cooking in the Airfryer of certain foods, in particular potato fries, produced an acrylamide quantity, an organic compound, more important than in other means of cooking such as the fryer.

Acrylamide, a potentially carcinogenic compound

Acrylamide is a synthetic compound that does not exist in its natural state. It is formed in foods rich in starch, like the potato, when the latter are cooked or transformed at high temperatures, generally above 120 ° C, according to a suedo-ITALO-Portuguese search, also published on Frontier.

This compound is also found in other foods, such as bread, coffee or chips. He turned out to be carcinogenic for animals and was classified in 1994 by the International Center for Research on Cancer (CIRC), as probably carcinogenic for humans.

Here are some tips for reducing the amount of acrylamide of our diet

Although the various tests carried out did not explicitly indicate the carcinogenic property of acrylamide, it is however important to remain attentive and to do what is necessary to avoid high consumption. That's good, the European Food Safety Authority (EFSA), the European Food Safety Authority in French, makes prevention against this compound by providing in particular some recommendations to reduce acrylamide in food.

These tips, relayed by the Cancer Leon Berard Cancer Center, recommends for example not to burn food, brown them slightly, to grill bread only slightly, to cook potato products such as Whether fries until they are golden and not brown, or not to store potatoes in the refrigerator so as not to increase the sugar levels, which can increase the amount of acrylamide during cooking.

Source: DoctissSimo