Can air fryers give you cancer? Harvard doctor explains

Craving some crispy French fries? Instead of ordering deep-fried ones, people nowadays cook them at home, sans the oil. Air fryers have grown popular of late, as a healthier alternative to indulging in food, without being guilty. Being able to fry and cook without using oil, seems like a dream for everyone, who wants to take care of their health. But recently, we also came across numerous influencers and social media users claiming that it’s worse than the oil. There are claims that healthier alternatives may lead to cancer. Gastroenterologist Dr. Saurabh Sethi, a Harvard and Stanford-trained expert, who has 1 million followers on Instagram, has weighed in on the subject.

Before diving into whether air fryers increase the cancer risk, let’s understand how air fryers work.

How do air fryers work?

An air fryer cooks food by circulating hot air around it, using a built-in heating element and a high-speed fan. The rapid hot air circulation will make the food’s surface crisp, mimicking deep frying, but without the oil. Air fryers operate at 175-400°F (80-200°C) and cook faster than conventional ovens.

Can air fryers give you cancer?
One of the major concerns with high-heat cooking methods, including air frying, is the formation of acrylamide. This chemical can form in certain foods (starchy foods such as potato and bread) when the cooking processes involves deep frying and roasting in oil or air fryer and baking at high temperatures. Laboratory studies have shown that high levels of acrylamide can lead to cancer in animals. However, more research is necessary on its potential carcinogenic or cancer-causing effects in humans.

Dr. Saurabh Sethi notes that air frying produces fewer harmful chemicals compared to traditional methods. “First air fryers cook food by circulating hot air allowing you to achieve a crispy texture with little to no oil. This method generally produces fewer harmful compounds than traditional deep frying,” the Harvard doctor says in a video shared on Instagram.

The Harvard-trained doctor too agrees with the fact that the evidence of carcinogenic effects of acrylamide in humans is little known, “The main concern with high heat cooking methods like deep frying or air frying is the formation of acrylamide a chemical that can form if the food is cooked at high temperatures ie., above 120-degree celsius or 248-degree Farenheit. While acrylamide has been shown to cause cancer in animals, there is no definitive evidence that acrylamide can cause cancer in humans at the levels typically consumed in food.”

The doctor also suggests to avoid charring foods to minimize the risk, if any. “Also use oils with high smoke point to prevent oxidation.”

While the risk of acrylamide in human diets remains uncertain, minimizing charring and using high-smoke-point oils can be simple precautions. Opting for balanced cooking methods ensures both safety and flavor without unnecessary concerns.


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