"Expert advice" is hot again! On May 24, # experts did not recommend using more air fryers # to search on major platforms. According to their introduction, the principle of air fryers is to use the rapidly circulating hot air to roast the food and form a crisp surface similar to frying on the surface. There is no need to add oil in this process, but it does not mean that it is absolutely healthy.
On the one hand, if the food contains reducing sugars and proteins such as glucose and fructose, a certain amount of harmful carcinogens such as acrylamide will be produced during high-temperature treatment.
On the other hand, fat soluble vitamins such as vitamins A, D, e and K in food need to be combined with oil before they can be absorbed by the human body. If only high-temperature treatment is done, it will lead to the loss of nutrients.
In addition, although a large intake of oil will lead to health problems such as obesity, too little intake of edible oil for a long time will also lead to insufficient intake of unsaturated fatty acids, which will induce a series of diseases.
However, under this hot search, netizens from all sides are singing the opposite tune, and many people have moved out of the topic # suggest experts not to suggest # to fight back.
- the director of Beijing dietitian Association @ Gu BofA said he did not agree.
According to its popular science, although acrylic amine is a class 2A carcinogen and may cause human cancer, the detection of acrylic amine in French fries is not a problem of air fryer.
Amine acrylate is one of the by-products of Maillard reaction, when there are carbohydrates and amino acids in food at the same time, after high-temperature cooking above 120 ℃ (including but not limited to frying, roasting, braised and fried), Maillard reaction will appear .
The aroma of roasted coffee and the burnt sweetness of fried black sugar are also the result of Maillard reaction. As long as there is Maillard reaction, there may be acrylamide. It can even be said that most burnt delicious foods contain acrylamide more or less.
The key is, how much acrylamide is in the food and how much is safe to eat? The "EU safety standards" mentioned in the hot search did not give a clear source and quantity.
He also suggested ways to reduce the intake of acrylamide:
- When cooking at home, pay attention to the temperature not to be too high , and adjust the cooking methods appropriately. For example, stir frying is a cooking method that should be reduced, and you can blanch it a little before cooking; 2. a balanced diet reduces the intake of foods with high acrylamide content due to a variety of foods. In addition, a balanced and diverse healthy diet can also reduce the risk of cancer; 3. when making bread, you can consider putting less sugar to avoid too dark skin color.
At the same time, he also talked about whether the air fryer is healthier. He pointed out that the air fryer is essentially a small oven with air circulation system. What is made is more effective than the oven, so it can reduce the intake of oil compared with real oil frying.
"Many high-quality air fryers can play the function of temperature control and reduce excessive temperature. from the perspective of using less oil and controlling temperature, in theory, air fryers will be healthier *."