Raipur oncologist reveals if deep-frying food actually creates greater cancer risk than air-frying

Air-fryer uses significantly less oil than traditional deep frying of food. Dr Sharma reveals if that truly makes them healthy when it comes to cancer risk.

An air fryer is a relatively new cooking innovation that is often touted as a healthy alternative to deep-frying food. This is mainly because it uses significantly less amount of oil to create a similar taste.

However, as with any innovation, the air-fryer comes with its own health risks. With the rise in cancer cases in society, it makes sense to wonder if the technology being used can contribute to increasing the risk of cancer in any way.

Taking to Instagram on May 2, Dr Jayesh Sharma, Raipur-based oncologist with over 25 years of experience, explained the three main risks of cancer from deep-frying foods, and where the air-fryer stands in terms of contributing to the risk.

He explained the technology, saying, “Air fryer is a marketing term. Basically, it is an oven in which warm air circulates, and this is what cooks the food. When we add a thin layer on top of the food that is to be cooked, it makes the food crispy.”

The three risks of cancer that fried food presents, as per Dr Sharma, are listed as follows.

Risk 1 of fried food

“Any starchy food, such as aloo or maida, when cooked in high temperatures, creates a wonderful golden-brown layer on top,” shared Dr Sharma. “This is the outcome of the Maillard reaction, and it leads to the formation of acrylamide as one of the products.”

In the case of deep frying, the cooking temperatures are much higher compared to cooking in an air fryer. Therefore, the rate of the Maillard reaction is higher, which leads to the creation of more acrylamides. While the link between acrylamides and cancer is yet to be established, it is considered to be a probable human carcinogen.

Risk 2 of fried food

During deep-frying, sometimes the oil is heated and reheated to very high temperatures, to the point where it starts smoking. When animal protein is cooked in that oil, it creates HCAs (heterocyclic amines), which, according to Dr Sharma, are an established carcinogen.

HCAs are also formed during air-frying. However, the amount is significantly lower than what is formed during deep frying.

Risk 3 of fried food

“The third risk is trans fats,” shared Dr Sharma. “Again, when oil is reheated multiple times, that leads to the production of trans fats, and that has been related to cancer as well.”

“Trans fats are not produced in air fryers,” he continued. “However, HCAs and acrylamide can be formed in it. However, the amounts formed are still much lower than when the food is deep-fried.”

Dr Sharma pointed out that when compared to deep frying, using an air-fryer is the less harmful choice. However, it would be wise to consider neither as healthy food.

Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.

This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.