Cooking with an “air fryer” is better for your health?

The craze for air fryers, these small appliances that require almost no oil for cooking, exploded a few years ago. But is the propaganda justified?

Instead of submerging chicken in oil to fry it, air fryers use convection to achieve a similar result. So cooking takes place thanks to the air circulation in the appliance.

According to Healthline, conventional fryers use up to 50 times more oil than “air fryers,” which only require an average of 1 tablespoon per serving.

In addition, products fried in oil are often high in fat and calories and may contain cancer-causing compounds, such as acrylamide.

Reports indicate that individuals who eat a lot of fried foods are more likely to be obese study.

But beware! The “air frying” method is not without risks. While these devices reduce calorie intake, they can still produce dangerous cancer-causing chemicals.

Aldehydes, heterocyclic amines, and polycyclic aromatic hydrocarbons are chemicals that are formed during high-temperature cooking. All of them are linked to a higher risk of cancer, according to the study.