Does Using an Air Fryer Raise Your Cancer Risk? A Doctor Sets the Record Straight

Air fryers have become a kitchen favourite, but rumours of a cancer link have spread alongside their popularity. Dr. Tarang Krishna, Director of Cancer Healer Center, explains what the science actually says.

As people grow more health conscious, their cooking habits are shifting too. The craving for fried and oily food has not gone away, but the urge to make it with far less oil has, and that is exactly where the air fryer has stepped in. Because it uses almost no oil, the device has caught on quickly in middle class households. Yet that very popularity has triggered a worrying question: is using an air fryer pushing up the risk of cancer? To clear the confusion, Dr. Tarang Krishna, Director of Cancer Healer Center, laid out the facts in a video on his YouTube channel.

 

How an Air Fryer Actually Works
 An air fryer is essentially a mini convection oven. It circulates hot air rapidly and spreads it evenly all around the food, which is what gives dishes that crisp, well cooked finish. According to the doctor, there is no radiation involved and no electromagnetic waves either, it simply works on heat. The standout point is that compared with a deep fryer, it uses less than 80 percent of the oil.

 

Is the Food Cooked in It Safe
 Dr. Tarang Krishna is clear that food cooked in an air fryer is safe, because it emits no radiation and needs no oil during cooking. Less oil simply means fewer calories, and fewer calories means a lower chance of obesity. Since obesity itself is the root of several serious illnesses, food made in an air fryer can in a way work in your favour.

 

So Where Did the Cancer Scare Come From
 If the food is safe, what fuelled the cancer rumour in the first place? The answer lies in a chemical called acrylamide. When starchy foods such as potatoes, bread or chips are cooked at very high temperatures, a chemical reaction takes place and acrylamide forms during that process. In animal studies conducted by the International Agency for Research on Cancer, acrylamide has been classed as a cancer causing factor. But there is an important detail to grasp here: in humans, no firm proof has yet linked dietary acrylamide to cancer. In 2024, a study of more than one lakh people on air fryers also found no cancer risk among them.

 

Then What Should You Be Careful About
 The danger lies not in the air fryer itself but in cooking food the wrong way. Acrylamide only begins to form when food is cooked for far too long, and that is what proves harmful to health. So the doctor advises that whatever you make in an air fryer, never over cook it and never let it brown more than necessary, otherwise the benefits can turn into harm.

What this means for you
What this means for you:

• If you use an air fryer at home, there is no need to panic, it is radiation free and cuts calories by using less oil, lowering the risk of obesity.
• Avoid cooking food for too long or browning it too much, since that is when the harmful acrylamide forms.
• Do not over cook starchy items like potatoes and chips at very high temperatures.

Questions & Answers

1. Does food made in an air fryer cause cancer?
According to Dr. Tarang Krishna, no firm proof has yet linked dietary acrylamide to cancer in humans, so it is considered safe.

2. When does acrylamide form in an air fryer?
It forms when starchy foods such as potatoes, bread or chips are cooked at very high temperatures or for far too long.

3. How much less oil does an air fryer use than a deep fryer?
An air fryer uses less than 80 percent of the oil compared with a deep fryer.

4. What did the 2024 study find?
A 2024 study of more than one lakh people found no cancer risk from using air fryers.

https://trendkia.com/en/health/eyara-phrayara-se-kainsara-ka-dara-kitana-sahi-doktara-ne-batai-puri-hakikata-1440
TrendKia — Har trend, sabse pehle.