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🚦Mostly legit 😎 (4/10)
🔥Hot Take 🔥: Air fryers aren’t toxic timebombs—but don’t burn your chips! There’s some science behind the chemical talk, but regular use is safe for most people.
🔥Hot Take 🔥: Air fryers aren’t toxic timebombs—but don’t burn your chips! There’s some science behind the chemical talk, but regular use is safe for most people.
🎯 Reality Check: Mostly legit 😎
📝 Why: It’s true that acrylamide, a substance “formed in some foods during high-temperature cooking processes such as frying, roasting, and baking,” can be produced when foods (especially starchy ones) are cooked at over 120°C. The European Food Safety Authority states: “Acrylamide in food is a public health concern” because it “potentially increases the risk of developing cancer for consumers in all age groups.” However, this isn’t unique to air fryers—your regular oven, toaster, and deep fryer do it too. Most experts say the real-life cancer risk from typical intake is probably low, but charring foods regularly should still be avoided to reduce your exposure.
🔗 Source: European Food Safety Authority (EFSA) – “Acrylamide in food,” NHS UK, Cancer Research UK
