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Why do some foods from air fryer cause cancer? -Alice factory

December 05, 2021

1. First of all, it must be emphasized that no matter what kind of kitchen appliance you are using, whether it is an oven or an air fryer, most of the machines can be temperature-controlled. As long as the temperature does not exceed 200 degrees, the amount of heterocyclic amines and polycyclic aromatic hydrocarbons carcinogens produced in a high-temperature environment is minimal.

Because a test over ten years ago found that the content of benzopyrene (indirect carcinogen) in meat roasted in an oven is only one tenth or even tenth of that of roasted meat with open fire charcoal. , So if you want to talk about carcinogens, the food that is grilled with electricity, especially meat, is much healthier than grilled on an open flame.

2. Secondly, when we use electricity to bake food, even if its surface reaches 200 degrees, the temperature at the center is actually far away from 200 degrees. That's why the grilled meat is generally charred on the outside and tender on the inside.

It should be noted here that the outer focus and the inner tenderness can only indicate that the center of the food will not produce carcinogens, but on the surface of the food, if the temperature exceeds 120 degrees, a substance called "acrylamide" will still be produced (this is A suspected carcinogen, but not highly toxic).

After the temperature rises above 200 degrees, those foods containing protein will produce heterocyclic amine carcinogens. At this time, if you continue to increase the temperature of fat-containing foods, benzopyrene and other carcinogens such as polycyclic aromatic hydrocarbons will be produced. So this is why when baking food in an oven, fryer, skewers, etc., try not to exceed 200 degrees, or do not bake for too long at 200 degrees.

3. It is difficult to avoid the "acrylamide" that will be produced when the temperature reaches 120 degrees, because it is also a by-product of the Maillard reaction. This reaction is probably familiar to everyone, such as the aroma produced when we boil milk, the aroma of coffee produced by roasted coffee beans, the attractive color and aroma of roasted pastries, and even the special flavor of traditional Beijing roast duck, etc. All come from Maillard reactions.

Fortunately, the toxicity of acrylamide is very low. Unless your daily intake is very large, eating a few barbecues or grilled chicken wings will not exceed the standard.

To sum up, instead of worrying about the carcinogenic effects of cooking appliances such as fryer or oven, it is better to worry about meat grilled over charcoal fire. Because when you use an open flame to grill, you generally cannot control the temperature, let alone local overheating.

Especially when cooking in an iron pan, especially when stir-frying, the instantaneous temperature may reach more than 200 degrees, and a variety of carcinogens will inevitably be produced. Instead of worrying about using electricity and the temperature-controlled fryer and oven can cause cancer, it is better to worry about open-fire grilling or fire-fighting, is it more unhealthy?

But having said that, a healthy human body has the function of self-regulation, and food is not a poison. Eating a small amount or occasionally may not cause much danger, so there is no need to smell it.

[Disclaimer: The above content is sourced from the Internet and does not represent the views of this site. I hope some of the content can help you. 】


We (Alice) are a manufacturer specializing in the production of nameplates for office appliances. We have 21 years of experience in making furniture signs. We can produce zinc alloy, aluminum alloy, stainless steel, copper, brass, iron, and titanium. , PC, PET, PE, pvc and other different labels.

Contact us E-mail: sales03@alicelogo.com

WhatsApp: +86 132 6564 6796

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