Cooking appliances like air fryers and deep fryers are commonly used for preparing low-oil meals, but concerns arise regarding acrylamide, a potential carcinogen associated with high-heat cooking methods. Dr. Saurabh Sethi from Harvard claims that air fryers produce fewer harmful chemicals compared to deep frying, but the exact cancer risk in humans is yet to be determined. Craving crispy French fries? People are now opting to cook oil-free potato fries at home instead of ordering deep-fried ones. Air fryers have recently gained popularity as a healthier alternative for guilt-free eating. The ability to fry and cook without oil seems like a dream for anyone conscious about their health. However, there have been voices, including influential individuals and social media users, claiming that these healthier alternatives could lead to cancer. Dr. Saurabh Sethi, a gastroenterologist trained at Harvard and Stanford with 1 million followers on Instagram, shared his thoughts on the matter. Before delving into whether air fryers increase the cancer risk, let’s understand how air fryers work. An air fryer cooks food by circulating hot air around it using an integrated heating element and a high-speed fan. The rapid circulation of hot air mimics deep-frying by crisping the outer surface of the food but without the need for oil. Air fryers operate at temperatures ranging from 175-400°F (80-200°C) and cook faster than traditional ovens. One of the primary concerns with high-heat cooking methods, including air fryers, is the formation of acrylamide. This chemical can form in certain starchy foods like potatoes and bread when processed using deep frying or roasting in oil or an air fryer at high temperatures. Laboratory studies have shown that high levels of acrylamide can lead to cancer in animals. However, more research is needed to determine the potential carcinogenic effects or cancer-causing properties in humans. Dr. Saurabh Sethi mentions that air fryers produce fewer harmful chemicals compared to traditional methods. In a video shared on Instagram, the Harvard doctor stated, “The initial air fryers cook food by circulating hot air, allowing you to achieve a crispy texture with very little or no oil. This method generally produces fewer harmful compounds compared to traditional deep frying.” Agreeing with the fact that there is limited evidence on the carcinogenic effects of acrylamide in humans, the Harvard-trained doctor highlights: “The primary concern surrounding high-heat cooking methods like deep frying or air frying is the formation of acrylamide when food is cooked at high temperatures, specifically exceeding 120 degrees Celsius or 248 Fahrenheit. While it has been shown that acrylamide can cause cancer in animals, there is no definitive evidence that acrylamide at typical levels consumed in food can cause cancer in humans.” To minimize any risks, the doctor recommends avoiding food charring and using oils with high smoke points to prevent oxidation.