Interpretation of the truth: When using air fryer to bake foods with high fat content, you can directly use the fat in the food to achieve the effect of getting a good taste without putting oil. Moreover, compared with the traditional frying method, the cooking method of air fryer can retain more vitamin B 1. It should be noted that acrylamide (Class 2A carcinogen) may be produced when food rich in carbohydrates is cooked in an air fryer, but the evidence of carcinogenicity is limited. Moreover, no matter how to process foods rich in carbohydrates, acrylamide will be produced as long as the temperature exceeds 120℃, which is not limited to air fryers. If you have this concern, try to reduce the use of air fryer to cook potato chips, French fries and other foods.
Source: scientific rumors
Judging experts (sorted by last name strokes):
Zhang Yu, researcher, doctor of medicine, master tutor, China Center for Disease Control and Prevention.
Associate Professor, School of Journalism, China Communication University, Chen Rui.
Xue Mei, deputy director of the emergency department of Beijing Chaoyang Hospital.