Does your airfryer really poison you?

If you've had your doubts concerning the safety of your favourite appliances, prepare to have peace of mind.

The revolutionary appliance is as common nowadays in a kitchen as a kettle and toaster, but how much do we really know about the relatively new device.

@bobbyparrish Stop using Air Fryers #airfryertiktok #airfryer #healthyliving #bobbyapproved ♬ original sound - Bobby Parrish

We've done some digging and gathered some expert information to finally get to the bottom of whether or not your humble air fryer can poison you.

The biggest worry has been about whether air fryers release toxic chemicals such as BPA, PFOA, and PFA (also known as Teflon or Xylan) when heated.

For more than a decade now, DuPont, a manufacturer of Teflon, has been in a legal battle.

Until 2013, Teflon was produced with Perfluorooctanoic acid, or PFOA or C-8. Studies have found that PFOA, in particular, has been linked with several diseases – which it is claimed DuPont has been aware about as far back as 1961.

More recently, some air fryer users have stated that they've been feeling unwell, which is subsequently being linked to the use of this dangerous material.

Thankfully, many manufacturers have now moved away from non-stick coatings that contain PFAS in favour of safer options.

As a consumer, it’s as simple as finding a PFAS-free air fryer to keep your family safer.

What you do have to be careful about is cooking food for too long at too high a temperature. The longer you cook your food, the more acrylamides you produce.

If you’ve ever wondered why people say burned food is bad for you, this is why!

Acrylamides are chemicals that form the base of acrylic and are present in a multitude of industrial and consumer products. Unfortunately, they are also neurotoxins that may contribute to a terrifying laundry list of health issues.

Virtually every cooked food contains some amount of acrylamides. Fortunately, the human body can process small amounts of acrylamide easily and safely.

It’s only when the food surface is charred or burned that the levels of acrylamide start to take off and exceed safe levels that there is any risk.

What does that mean for air-fryer users? As long as you follow the manufacturer’s recommendation and don’t burn your food, you have absolutely nothing to worry about!

In fact, air fryers typically operate at far lower temperatures than deep frying, for example. So, there is strong evidence suggesting that they can significantly reduce the amount of acrylamides produced during cooking⁷.

When we factor in the health benefits of using so much less oil than virtually other methods, air fryers remain firmly entrenched as one of the healthiest ways to cook delicious, full-flavoured food.

So there you go, you can continue to enjoy your chips and chicken with complete peace of mind!