Is Airfryer really healthier? Expert reveals device secrets

Airfryers arrived on the market with the promise of bringing a healthier diet, as they would exclude frying with oil from people’s daily lives. But is it really healthier that way?

On CNN Portugal, expert Daniela Duarte took some questions about the device that is a fever in kitchens around the world. The nutritionist indicates that, using it in moderation, the airfryer is indeed a healthier option these days.

According to Daniela, if the food comes to the plate without being immersed in the fat of traditional frying, it is automatically a healthier food.

“This makes the total energy value of the meal smaller, that is, with fewer calories. There is no reason to stop using it, not least because we cannot forget that it is a piece of equipment that came to bring a lot of practicality in the kitchen”, he explains.

Is it true that Airfryer can cause cancer?

The specialist also took questions about this subject and the answer is: no.

According to some research, the airfryer could eventually release a substance considered carcinogenic. However, the substance is not in the device, but in the food and in the high temperature of the preparation. Therefore, the “fault” lies with the temperature and not with the airfryer itself.

“Acrylamide is a substance present in foods rich in starch, sugars and amino acids when prepared at temperatures above 120ºC, remembering that above 180ºC other compounds harmful to health develop”, she explained.

The problem can happen in electric ovens, toasters, frying pans, and so on. So, according to the nutritionist, the trick is to know how to use it: avoid eating toasted foods, avoid preparing pre-fried or pre-cooked foods, clean the appliance frequently, and avoid using temperatures above 175ºC.