Air fryer owners across the UK are being urged to exercise caution with their popular kitchen appliances, following a stark safety alert concerning two common food types.
The Hidden Danger in High-Heat Cooking
Safety specialists from Virtual College by Netex have highlighted a "major risk" associated with air fryers, as reported by the Express. The concern centres on the formation of a chemical called acrylamide, which can develop when starchy foods like potatoes and bread are cooked at temperatures above 120°C.
Acrylamide is a natural compound that forms in many foods during high-temperature processes such as baking, frying, grilling, or roasting. It is not exclusive to air fryers but is of particular concern because these appliances excel at the dry, intense-heat cooking that promotes its creation.
What is Acrylamide and Where is it Found?
According to the UK's Food Standards Agency (FSA), acrylamide is a by-product of cooking. It forms through a chemical reaction between sugars and an amino acid called asparagine in the food.
The substance is commonly found in a range of everyday items, including:
- Potatoes, chips, and crisps
- Bread, especially when toasted
- Root vegetables
- Cakes, biscuits, and cereals
- Roasted coffee beans
Mirroring concerns in the UK, the US Food and Drug Administration (FDA) has cited studies suggesting that a long-term, high intake of acrylamide-rich foods could increase the risk of developing cancer.
How to Reduce Your Risk at Home
While research by the Centers for Disease Control and Prevention (CDC) found acrylamide traces in most people, the FSA emphasises that risk is linked to frequent, high-level exposure. To minimise acrylamide formation in your cooking, the agency offers clear guidance:
Aim for a golden yellow colour or lighter when frying, baking, toasting, or roasting starchy foods like potatoes and bread. Do not cook them to a dark brown.
Always follow the cooking instructions on packaged products like oven chips and roast potatoes.
Maintain a healthy, balanced diet with at least five portions of fruit and vegetables a day to help reduce overall cancer risk.
The FSA also gives specific advice for potato storage: do not keep raw potatoes in the refrigerator. Chilling can cause 'cold sweetening', which increases sugar levels and leads to more acrylamide when the potatoes are later cooked at high heat.
By being mindful of cooking times, temperatures, and colours, air fryer users can continue to enjoy the convenience of their appliance while significantly reducing potential health risks.
