Air fryers have become very popular in recent years. The idea of enjoying our favorite meals that can be crisped up in little to no oil somehow feels healthy. Part of that appeal is the convenience of speed, but a major pro is also the allure of “healthier” fried food. However, there has been quite a debate going on regarding the potential risks that are associated with the popular appliance. But the question remains. How much of it is true? When somebody asks whether air fryers are healthy or not, the most apt answer is that it depends. If you’re comparing air-fried foods to deep-fried foods, the former is a healthier alternative. Rather than being fully submerged in hot oil, which seeps into the food and amplifies its trans fat and calorie content, air-fried foods typically only call for a small spray of oil. Fried foods are also high in acrylamide, a chemical found in carb-rich foods when cooked at high temperatures, which may increase the risk of several types of cancers. Luckily, air frying can reduce the presence of this chemical by up to 90%, according to several scientific studies. But while it has its pros, its cons cannot be ignored. According to the National Cancer Institute, potentially harmful chemicals like heterocyclic amines and polycyclic aromatic hydrocarbons (HCAs and PAHs) form in meat and fish when they’re cooked at high temperatures. So even though you’re not deep-frying those chicken thighs or salmon filets, you’ll still want to be careful not to overcook them while air frying (which can be easy to do, since those machines cook foods so quickly). Now it is not to say that air frying anything is harmful to health. Air-frying several vegetables and lean proteins can be one of the easiest and tastiest ways to keep your healthy eating goals on track. What are you thoughts about air fryer usage? Let us know.
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