Nutrition Diet: Do Air Fryers Produce Acrylamide?

October 4, 2025 •

4 min read

Based on laboratory animal studies, acrylamide is classified as a 'probable human carcinogen', raising concerns about its formation. The question, do air fryers produce acrylamide?, has become central for many prioritizing a healthy nutrition diet.

Quick Summary

Air fryers can produce acrylamide in starchy foods cooked at high temperatures. While generally lower than deep frying, proper preparation and cooking techniques can further minimize risk.

Key Points

Acrylamide is Inevitable: Acrylamide can form in starchy foods during high-heat cooking methods like air frying, baking, and deep frying through a natural chemical process.
Air Frying is Generally Safer: Studies show air frying often produces significantly less acrylamide than deep frying due to the lower oil usage and different heat transfer.
Cooking Conditions Matter Most: Regardless of the method, the amount of acrylamide is heavily influenced by cooking temperature, time, and the degree of browning.
Adopt Mitigation Strategies: Simple steps like soaking potatoes, avoiding over-browning, and storing potatoes properly can effectively reduce acrylamide levels.
Consider the Overall Picture: Air frying is a healthier alternative to deep frying due to lower fat intake. When managed properly, the health benefits generally outweigh the minimal risks associated with acrylamide.
Diversify Your Diet: Incorporate other cooking methods like steaming and boiling into your nutrition diet to avoid high-heat cooking entirely for some foods.

The Maillard Reaction: Understanding Acrylamide Formation

Acrylamide is a chemical compound that naturally forms in many carbohydrate-rich foods during high-temperature cooking processes, such as frying, roasting, and baking. This happens through a chemical process called the Maillard reaction, which is responsible for the browning and flavorful crust on many cooked foods. Specifically, acrylamide forms when the amino acid asparagine reacts with reducing sugars like glucose and fructose at temperatures above 120°C (250°F). Since air frying utilizes hot air to achieve a crispy texture, the same Maillard reaction can occur, leading to acrylamide formation.

Factors Influencing Acrylamide Levels

Several factors can influence how much acrylamide is produced when air frying:

Temperature and Time: Higher temperatures and longer cooking times generally result in more acrylamide. This is a crucial factor, especially with air fryers, where cooking time and temperature can be adjusted significantly.
Food Type: Acrylamide is primarily a concern for starchy plant-based foods like potatoes, bread, and cereals. Meat, dairy, and fish products typically contain low or negligible amounts.
Moisture Content: Lower moisture content during the later stages of cooking can increase acrylamide formation.
Storage of Raw Potatoes: Storing raw potatoes in the refrigerator can increase their reducing sugar content, leading to higher acrylamide formation during cooking. It is recommended to store them in a cool, dark place.

Air Frying vs. Deep Frying: A Comparative Look at Acrylamide

Compared to traditional deep frying, air frying is often considered a healthier option, and this generally holds true concerning acrylamide production. Because air frying uses significantly less oil, it leads to lower overall fat and calorie content. More importantly, some studies have shown that air frying can reduce acrylamide levels in potatoes by as much as 90% when compared to deep frying. This is attributed to the different heat transfer dynamics and lower overall temperatures often used in air frying.

However, research findings are not universally consistent. A 2024 study published in Frontiers in Nutrition found that under certain home cooking conditions, air-fried potatoes had higher mean acrylamide levels than deep-fried or oven-fried potatoes. This difference was linked to the specific temperature profiles within the appliances, with the air fryer reaching higher peak temperatures in some instances. This highlights that the cooking method is less important than the cooking conditions, specifically avoiding overcooking at very high temperatures.

Mitigation Strategies for Air Fryer Users

Fortunately, there are simple and effective steps consumers can take to minimize their exposure to acrylamide when using an air fryer:

Soak Your Potatoes: For fresh potatoes, cut and soak them in water for 15–30 minutes before cooking. This helps draw out some of the surface sugars that contribute to acrylamide formation. Be sure to drain and pat them completely dry to ensure a crispy texture.
Go for Golden: Do not cook starchy foods until they are dark brown or charred. A lighter, golden-yellow color is a good visual indicator that acrylamide levels are lower.
Lower Temperature, Longer Time: Experiment with slightly lower cooking temperatures and extend the cooking time if necessary. This can achieve the desired doneness with less browning.
Shake the Basket: Regularly shaking the air fryer basket promotes even cooking and prevents certain spots from becoming overly browned.
Balance Your Diet: Include a wide variety of foods prepared using different cooking methods. Boiling and steaming, for instance, do not produce acrylamide.

Nutritional Context: Is Air Frying Worth the Risk?

For many, the air fryer offers a significant nutritional advantage over deep frying due to the drastic reduction in added fats and calories. When managing acrylamide levels with proper techniques, air-fried foods can be part of a balanced diet. The overall contribution of dietary acrylamide to cancer risk in humans is still an area of ongoing research, with high-dose animal studies showing a link, but human epidemiological evidence is less conclusive. The focus should be on overall dietary quality and minimizing the intake of highly processed, overcooked foods, regardless of the appliance used.

Comparison of Common Cooking Methods


Feature	Air Frying	Deep Frying	Oven Baking
Added Fat	Minimal, typically a tablespoon or less.	Substantial, food is submerged in oil.	Minimal to moderate, depending on the dish.
Acrylamide Levels	Lower than deep frying when managed properly. Can be higher than deep or oven frying if overcooked.	High, especially in starchy foods cooked at high heat.	Moderate, depending on temperature and cook time.
Taste & Texture	Crispy exterior, but can have a different texture and taste profile than deep-fried foods.	Very crispy, high-fat content for richness.	Can be soft or crispy, depending on the food and settings.
Health Impact	Healthier due to reduced fat and calories, and generally lower acrylamide with proper technique.	Higher in fat and calories; potential for high acrylamide and other harmful compounds.	Generally considered a healthy method, especially at moderate temperatures.

Conclusion: A Balanced Perspective on Acrylamide and Air Frying

Ultimately, whether air fryers produce acrylamide is a settled question; they can, just like many other high-heat cooking methods. However, it is not a reason to abandon this popular appliance. By understanding the science and implementing simple mitigation strategies, air frying remains a valuable and healthier alternative to deep frying, especially for those looking to reduce their fat intake. The key is to be a mindful consumer and cook, prioritizing golden-yellow over dark brown, and embracing variety in your diet to minimize overall exposure. As always, scientific guidance from reputable organizations like the FDA supports the adoption of a balanced and varied diet, not the elimination of any single cooking method. You can read more about reducing acrylamide in home cooking on the FDA website.

Frequently Asked Questions

Acrylamide is a chemical compound that forms naturally in starchy foods, such as potatoes and breads, when they are cooked at high temperatures (above 120°C). It forms during the Maillard reaction, which is the process responsible for the browning and flavorful crust on cooked foods.

Acrylamide is primarily a concern for starchy, plant-based foods. While trace amounts could form, foods like meat, fish, and dairy do not contain significant levels of acrylamide, even when air-fried.

Yes, in general. Several studies have shown that air frying produces significantly lower levels of acrylamide compared to deep frying, sometimes up to 90% less. However, the key is controlling the temperature and avoiding overcooking.

Yes, storing raw potatoes in the refrigerator can increase the amount of reducing sugars they contain, which can lead to higher levels of acrylamide when cooked at high temperatures. It's best to store them in a cool, dark pantry.

The 'golden brown' rule suggests cooking starchy foods like potatoes and toast until they reach a golden-yellow color, and avoiding cooking them until they are dark brown or charred. Darker browning indicates higher levels of acrylamide.

Soaking cut potatoes in water for 15-30 minutes before air frying can help reduce acrylamide formation by removing some of the surface sugars. Always drain and thoroughly pat them dry before cooking.

While generally considered healthier than deep frying, air frying can produce other compounds, such as cholesterol oxidation products (COPs) in fish, and potentially other harmful substances at high heat. A balanced diet and proper cooking methods are always recommended.