Air fryer owners across the UK are being urged to exercise caution with their popular kitchen appliances, following a stark warning from safety experts about two common food types.
The Hidden Risk in High-Heat Cooking
Experts from Virtual College by Netex have highlighted a "major risk" associated with using air fryers, as reported by the Express. The concern centres on the formation of a chemical compound called acrylamide. This substance naturally develops when starchy foods, most notably potatoes and bread, are cooked at temperatures above 120°C using methods like frying, baking, grilling, or roasting.
Air fryers, which operate by circulating very hot air, are particularly efficient at creating the conditions for acrylamide to form. The reaction occurs when sugars and the amino acid asparagine, both present in starchy items, combine under intense heat.
What is Acrylamide and How Widespread is It?
According to the UK's Food Standards Agency (FSA), acrylamide is a natural by-product found in a wide range of everyday meals. It is not exclusive to potatoes and bread. The compound is also present in:
- Root vegetables
- Chips and crisps
- Cakes, biscuits, and cereals
- Even coffee
Mirroring concerns in the United States, the US Food and Drug Administration (FDA) has cited research suggesting that a long-term, high intake of acrylamide-rich foods could increase the likelihood of cancer development.
Research from the US Centers for Disease Control and Prevention found traces of acrylamide in the blood of nearly everyone tested. However, the presence of these markers does not automatically mean harm has occurred. For most people, consuming foods that can generate acrylamide does not cause immediate issues. The risk is believed to be linked to frequent consumption of foods cooked at very high temperatures.
How to Minimise Acrylamide in Your Cooking
The FSA has issued clear guidance for home cooks to help reduce acrylamide formation:
- Aim for a golden yellow colour or lighter when frying, baking, toasting, or roasting starchy foods, rather than letting them turn dark brown.
- Always follow the cooking instructions on the packaging for items like oven chips and roast potatoes.
- Maintain a healthy, balanced diet including your five-a-day, which can help reduce overall cancer risk.
The agency also offers a crucial storage tip: do not store raw potatoes in the fridge. Chilling raw potatoes is thought to cause 'cold sweetening', a process that increases sugar levels. These extra sugars can then convert into more acrylamide when the potatoes are later cooked at high heat.
By being mindful of cooking times, temperatures, and storage methods, air fryer users can continue to enjoy the convenience of their appliances while making simple changes to promote safer eating habits.
