Air fryers have become a kitchen essential for many, offering a quick and seemingly healthier way to cook meals. But one doctor is now warning about potential risks that made her ditch the popular appliance altogether.
Dr. Poonam Desai, a longevity expert, recently revealed she got rid of her air fryer due to concerns over harmful chemicals. While air fryers use less oil than deep frying, she explained that high-heat cooking can produce acrylamide—a chemical linked to cancer in animal studies. Though not yet proven harmful to humans, acrylamide forms when starchy foods are cooked at high temperatures, and the longer they cook, the more of the chemical is produced.
Another concern? Many air fryers have non-stick coatings containing PFAS, synthetic chemicals that don’t break down easily in the body. Some studies suggest long-term exposure could increase cancer risk.
To minimize these risks, experts recommend cleaning your air fryer thoroughly after each use. Dr. Richard Anderson advises a deep clean every month, especially if cooking greasy foods. However, avoid dishwashers, as they can damage the non-stick coating. For tough residue, soaking parts overnight with a dishwasher tablet can help.
While air fryers remain convenient, this warning serves as a reminder that even “healthier” cooking methods may have hidden downsides.