People now use various methods to prepare food in contemporary kitchens. Many people use gas stoves instead of the traditional fire by now. Today, microwaves and air fryers are commonplace. Traditional styles of ovens such as OTGs, and tandoors are getting more popular too.
It is natural to be curious about which methods of cooking help keep food healthy and whether the use of electronic appliances contributes to cancer risk. Cancer experts clearly describe the good and bad associated with multiple cooking methods. Certain cooking methods can increase cancer-causing agents in the food we eat.
Air fryers are like specialty small ovens. Air fryers work by circulating hot air to evenly cook the food. A thin coating of oil is used to achieve the crunchy texture on food. Cooking at higher temperatures cooks starchy foods such as potatoes.
Starches quickly brown during cooking and that’s what is known as a the Maillard reaction that adds flavor but also generates acrylamide, an agent implicated in cancer when consumed in higher amounts. However, food cooked in an air fryer will develop less acrylamide than food deep fried in oil.
Deep frying utilizes extremely higher temperatures of cooking. Oil is heated to extremely high temperatures, repeatedly. Deep frying creates an environment for questionable HCAs and trans fats. both of which are strongly associated to cancer risk. Not everyone knows that heating oil, repeatedly, produces a significant amount of smoke which increases HCA formation significantly. Goes without saying that trans fats build up (eventually) too. Both of these can have harmful effects on health with regular consumption. Deep frying is at the top of the charts for cancer risk.
Microwaves are a low risk way to prepare food. They create fewer harmful substances than deep frying. However, reheating the oils may produce trans fats. Microwave ovens are safer than deep frying. Baking has similar low risks. Do not subject the food to long enough cooking times so it remains healthier in its state. Microwaves are faster and safer than meals prepared by deep frying.
Deep frying is the worst method for cancer risk. Most street foods, like samosas, are prepared using reheated oil, which increases the presence of acrylamide, heterocyclic amines, and trans fats in food. Air frying is less risky than deep frying. Microwaving food remains the safest preparation option. Any food eaten outside the home presents higher risks, and cooking from home provides safety in knowing what was used for preparation.
If using an air fryer, it is best to keep cooking temperatures within a moderate range. It is best to avoid cooking beyond the recommended cooking time. Be sure to clean the air fryer after use or before multiple uses; the fat left behind from each time may create trans fats. Proper cleaning will also help reduce HCA risk. Use only a thin layer of oil when using an air fryer. Taking these precautions will ensure air frying is just as safe as the alternative options.
Each method has both positives and negatives. Deep frying is number one for damage because of the harmful compounds that result from its use. Air fryers improve safety when compared to deep frying or frying, but simple precautions should be in place regardless if you use air fryers.
Microwaving food can be the safest option. Cooking smart could reduce risks to our health. We should be mindful of using oils repeatedly in eating establishments. If there are still concerns, seeking advice from health experts or authorities is best. Eating healthy will contribute to long-term health.
Also Read: Omelette Or Boiled Eggs: Which Helps Weight Loss More?
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