Microwave, OTG, Air Fryer: Many new cooking methods have emerged today. Previously, cooking was typically done on the stovetop, but then the use of gas stoves increased. Now, modern appliances like microwaves, air fryers, OTGs, and tandoors are being widely used. People are often confused about which method is best for their health. Can eating food prepared using these electronic and electrical appliances increase the risk of cancer? Senior surgical oncologist Dr. Jayesh Sharma shared a video on this topic, explaining the advantages and disadvantages of food prepared using air fryers, deep-fryers, and microwaves, and the extent to which they can increase the risk of cancer.
Effects of Air Fryers and Deep-Frying on Health
An air fryer is essentially an oven in which hot air circulates and cooks food. A small amount of oil is applied to the food to make it crispy. When we cook starchy foods like potatoes or flour at high temperatures, a golden brown layer forms on it, which is called the Maillard reaction.
Deep-frying, on the other hand, involves much higher temperatures than air fryers. Repeatedly heating the oil until it smokes can create HCAs and trans fats, which are linked to cancer. Furthermore, deep-frying causes food to absorb a lot of oil, which can negatively impact health. However, air fryers are much less likely to produce trans fats.
Microwaves and Other Cooking Methods
Microwave cooking is less harmful from a temperature perspective, but trans fats can form if the food is reheated repeatedly. Similarly, food cooked at high temperatures in OTGs and baking can also cause the Maillard reaction and acrylamide. Each method has its own advantages and disadvantages.
According to Dr. Sharma, deep-frying is the most dangerous, especially when commercially prepared foods like samosas, pakoras, etc. are repeatedly fried in oil. These foods are high in acrylamide, HCAs, and trans fats.
Safe Air Fryer Use and Risk Reduction
If you’re using an air fryer, there are some precautions you should take to minimize the risks. Avoid excessively high temperatures and avoid cooking food for too long. It’s also important to clean the air fryer regularly, as oil residue buildup can increase the likelihood of trans fats and HCAs forming upon repeated reheating. Thus, food cooked in an air fryer can be considered safer for health than deep-frying.
