Air fryer warning issued over two popular foods people should avoid cooking in it

Air fryer enthusiasts, beware! Health experts at Virtual College by Netex have sounded the alarm over a "major risk" with the popular kitchen gadget : it's all about acrylamide, a chemical formed when starchy foods like potatoes and bread are cooked at sizzling temperatures above 120°C. This sneaky substance is not just limited to your toast and roasties; it also hides in root veggies , chips, crisps, biscuits, cereals, and believe it or not, coffee. Experts say air fryers, which cook by blasting heat, are especially good at creating acrylamide during a chemical dance-off that happens when sugars join forces with asparagine.

Ringing the warning bell, authorities like the US Food and Drug Administration point to studies implying that chomping down on acrylamide-packed food might boost your cancer risk. And get this—the Centers for Disease Control and Prevention found acrylamide coursing through nearly everyone's veins in the U.S.



, but having it in your system doesn't automatically spell trouble, according to BristolLive's report. This suggests that most people don't have issues when consuming foods that can produce acrylamide. However, if you frequently cook starchy foods at high temperatures, you could be at risk, reports the Express .

According to the FSA's recommendations, there are ways to reduce the formation of acrylamide in your home-cooked meals. They also advise against storing raw potatoes in the fridge, as this is thought to lead to the production of additional sugars (cold sweetening), which can then convert into acrylamide when the potatoes are cooked. DAILY NEWSLETTER: Sign up here to get the latest news and updates from the Mirror US straight to your inbox with our FREE newsletter.

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