A longevity -specialized doctor has decided to lie off his Air Fryer due to the risks associated with the formation of potentially dangerous substances such as acrylamide, and the presence of toxic chemicals in the coatings of these devices. Its decision warns of effects that many consumers are unaware of, even in such a popular appliance.
Acrylamide: A risk hidden at high temperatures
According to Women’s Health, acrylamide naturally appears in starch -rich foods such as potatoes or bread when cooked at high temperatures.
This substance has been associated in laboratory studies with animals to a higher risk of developing some types of cancer. Air fryers, which function often above 180 degrees, create conditions that favor this reaction, similar to what occurs in traditional frying or oven.
Worrying chemical coatings
In addition to this risk, Ana Sousa also draws attention to the non -stick coatings of many models, which may contain pupas, ie, chemicals resistant to degradation and accumulate in the human organism over time.
According to the same source, the constant heat and natural wear of the device can free these compounds for food and the environment, representing a danger to health.
Conscious use and proper maintenance
Despite these concerns, the doctor recognizes the advantages of Air Fryer, such as the reduction of oil use and the speed of food making.
The essential thing is that the equipment is consciously used, with regular cleaning that avoids the degradation of coatings. In addition, controlling time and temperature during cooking can help minimize acrylamide formation.
Alternatives for a safer kitchen
In addition, according to it is advisable to switch with other methods of clothing, such as steam cooking or cooking low heat, which are safe and balanced options. The final message is for users to pay more attention to the utensils used daily, balancing convenience and health.
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