1. Compared to other cooking methods, what concerns, if any, do you see with air frying? Air frying is best thought of as a high-temperature cooking method, similar to baking or roasting. The main considerations are the same ones seen with any high heat: when foods, especially starchy foods, are cooked until very browned or charred, heat-driven chemical byproducts can form. One advantage of air fryers is that they often require less oil than deep frying, which can reduce certain oxidation products associated with overheated fats. Overall, air fryers are not uniquely hazardous, but how food is prepared and cooked still matters. 2. What are forever chemicals (PFAS), and should we be worried about them? PFAS are synthetic chemicals used for nonstick and heat-resistant properties and are often called "forever chemicals" because they persist in the environment and the human body. Some older PFAS compounds have been linked to immune, hormonal, and metabolic effects, leading to regulatory phase-outs. In air fryers, potential concern comes from nonstick coatings, though most modern appliances use newer formulations designed to remain stable at cooking temperatures. When used as directed and with intact coatings, exposure from air fryers appears low. 3. What is acrylamide, and should we be worried about it? Acrylamide can form when carbohydrate-rich foods are cooked at high temperatures through browning reactions. It is not specific to air fryers and can also occur with baking, roasting, or frying. While high exposures have raised concerns in laboratory studies, typical dietary exposure from a varied diet is much lower. Avoiding excessive browning and rotating cooking methods are practical ways to reduce exposure. 4. What are VOCs, and do air fryers release them? Volatile organic compounds, or VOCs, are chemicals that can be released as gases when materials are heated. New air fryers may emit small amounts during first use due to manufacturing residues, which is why running the appliance empty in a well-ventilated space is often recommended. During routine use, emissions are generally low and comparable to other kitchen appliances. Anything else important to know: From a health perspective, risk is driven more by cooking temperature, duration, food type, and ventilation than by the appliance itself. Used thoughtfully, air fryers can be part of a healthy kitchen without unnecessary fear or avoidance.
From a medical view, air fryers are safe if you use them right. The big thing is that high heat can create acrylamide in starchy foods, so mix up how you cook. And if your non-stick basket gets chipped, stop using it. Honestly, as long as you maintain it, an air fryer isn't any riskier than cooking on a stove or in an oven.
Look into air fryer toxicity, I see fewer risks than deep frying, but some compromises have to be made. High heat can still create acrylamide in starchy foods, even if it's at lower levels than frying. Forever chemicals, or PFAS, are worth watching for mainly when the non-stick coating starts to degrade but you can reduce that risk if you use quality baskets and avoid scratching them. And air fryers can release VOCs when they're new, mostly from manufacturing residue running them empty once helps. Moderation, good ventilation, and mixing things up with different foods matter way more than avoiding air fryers altogether.
Founder & Medical Director at New York Cosmetic Skin & Laser Surgery Center
Answered 4 months ago
As a dermatologist, I counsel patients on inflammation all day. With air fryers, the issue is simple. Heat changes food and air. Compared with deep frying, you use less oil, so you generate fewer aerosols. Any method can smoke when food chars. A University of Birmingham study in Indoor Air found peak VOCs of 20 ppb with air frying versus 260 ppb with pan frying. Peak particulate matter was 0.6 ug/m3 versus 92.9 ug/m3. PFAS are fluorinated chemicals that can persist for years, sometimes used in nonstick coatings. If a basket is PTFE coated, do not scratch it or overheat it. Acrylamide can form when potatoes or breaded foods brown dark at high heat. Stop at golden and soak potatoes first. VOCs are gases from oil and food vapors. Air fryers still vent them, so use a hood or crack a window.
When looking at air fryer toxicity from the perspective of cellular health and biochemical processes, as a physician and molecular researcher, I note that air frying decreases the amount of acrylamide produced, which is caused by the Maillard reaction that happens when we cook carbohydrates above 120 degrees Celsius. But users must still be concerned about PFA chemicals found on non-stick surfaces because these compounds are difficult to destroy and can interrupt intracellular communication, thus impacting our metabolism. Additionally, air fryers can give off VOCs or volatile organic compounds from the materials used in constructing the air fryer when they are heated by the elements within, although the number of VOCs created by the air fryer will generally be lower compared to a gas oven. That said, the amount of total polar compounds and oxidized lipids created from air frying is significantly lower than deep frying or other techniques.