Why are they saying air fryers are bad for you?

October 4, 2025 •

3 min read

According to a 2024 study, air-fried potatoes can contain slightly more acrylamide than deep-fried varieties, sparking some of the recent concern. These and other claims often lead people to question why they are saying air fryers are bad for you, despite their reputation as a healthier alternative to deep frying.

Quick Summary

This article explains the specific health concerns circulating about air fryers, addressing issues like the formation of acrylamide and toxic fumes from non-stick coatings. It provides a balanced view, contrasting these risks with the known benefits of using less oil and offering practical tips for safer air frying practices to reduce potential hazards.

Key Points

Acrylamide formation: Acrylamide, a probable carcinogen, can form in starchy foods cooked at high heat, including in air fryers.
Less acrylamide than deep frying: Air frying typically produces less acrylamide than deep frying, though results can vary.
Non-stick coating risks: Damaged or overheated non-stick coatings can release toxic fumes. Newer models often feature safer materials.
Overheating and fire hazards: Poor maintenance and overcrowding can lead to overheating or fire.
Proper use is key: Minimizing risks involves choosing a safe model and following best practices for cooking and cleaning.
Dietary habits matter most: The healthiness of air-fried food depends on the food itself; focus on whole, unprocessed items.
Reduced fat intake: Air frying uses significantly less oil, leading to lower fat and calorie consumption compared to deep frying.

Understanding the Core Concerns Around Air Fryers

Air fryers have become popular for cooking food with less oil than deep frying. However, their popularity has also brought scrutiny. The main health concerns often relate to chemical compounds formed at high heat and potential toxicity from non-stick materials. Understanding these concerns and using best practices can help ensure safe air fryer use.

The Acrylamide Issue

Acrylamide is a chemical that can form in starchy foods cooked at high temperatures. This process, the Maillard reaction, also causes browning and flavor.

The Concern: Acrylamide is considered a probable human carcinogen based on animal studies. Some reports link air frying, especially overcooking, to increased acrylamide levels.
The Context: Acrylamide can form in many high-heat cooking methods. While some studies show air-fried foods can have varying acrylamide levels, air frying often produces less than deep frying. There is no definitive human link between typical dietary acrylamide intake and cancer.

Risks Associated with Non-Stick Coatings

Many air fryers have non-stick coatings, often containing PTFE.

The Concern: Overheating or damaging non-stick coatings can release toxic fumes, potentially causing flu-like symptoms.
The Context: Many newer air fryers use safer, PFOA-free coatings, or offer ceramic or stainless steel options.

Loss of Nutrients and Overall Diet

High-heat cooking and dietary habits can present nutritional drawbacks.

The Concern: High temperatures can reduce certain heat-sensitive vitamins. Relying on air-fried processed foods can also undermine a healthy diet.
The Context: Air frying is generally healthier than deep frying but should be part of a balanced diet focusing on whole foods.

Air Fryer vs. Deep Fryer vs. Oven Frying: A Comparison


Feature	Air Frying	Deep Frying	Oven Frying/Baking
Oil Usage	Minimal to none	High volume, food submerged in oil	Little to moderate, applied to food
Fat Content	Significantly lower fat and calories	High fat and calorie content	Moderate fat and calories, depends on added oil
Acrylamide Risk	Present, but generally lower than deep frying. Some studies show similar or slightly higher levels than oven frying depending on parameters.	Higher risk due to reused oil and higher temperatures	Present, similar to air frying
Safety Concerns	Overheating, toxic non-stick fumes, fire hazard from grease buildup	Major risk of hot oil burns and fire	Lower risk, but can involve hot surfaces
Nutrient Preservation	Good for preserving many nutrients, but heat-sensitive vitamins can be lost	Lower, as nutrients can degrade at high temperatures	Good for preserving nutrients when cooked at moderate temperatures

How to Reduce Air Fryer Risks and Maximize Health Benefits

Choosing and Maintaining Your Appliance

Choose Wisely: Select models with PFOA-free non-stick, ceramic, or stainless steel baskets.
Clean Thoroughly: Regularly clean the basket and heating coils to prevent grease buildup and potential fires.

Safe and Mindful Cooking Practices

Control Acrylamide Formation: Avoid burning starchy foods and cook to a light golden brown. Soaking potatoes before cooking can also help.
Use Proper Ventilation: Operate your air fryer in a well-ventilated area.
Don’t Overcrowd: Cook in batches for even cooking.
Shake or Flip Food: Ensure even results by shaking or flipping food during cooking.

Focus on Healthy Eating Habits

Prioritize Whole Foods: Cook fresh vegetables, lean meats, and fish to maximize nutritional benefits. Avoid over-reliance on processed foods.
Moderate Intake: Air-fried foods are lower in fat but are best enjoyed in moderation as part of a balanced diet.

Conclusion: The Balanced Perspective on Air Fryer Health

The claim that air fryers are "bad for you" oversimplifies health concerns. While high-heat cooking can create compounds like acrylamide, this risk exists in many cooking methods, and air frying often poses less risk than deep frying. Potential fumes from non-stick coatings are also a concern, particularly with older units. However, by following safe cooking practices, maintaining the appliance, and focusing on whole foods, an air fryer can be a useful tool for healthier cooking. Proper use and maintenance help mitigate risks, allowing you to enjoy the benefits of this popular appliance without undue worry. For information on cooking chemical risks, refer to resources like the California Proposition 65 website.

Frequently Asked Questions

Air fryers do not directly cause cancer. Concerns are linked to acrylamide formation in certain foods at high heat, a risk shared by many cooking methods. Air frying is generally seen as safer than deep frying due to less oil use.

Acrylamide is a chemical in starchy foods cooked at high temperatures, and animal studies suggest it could be a carcinogen. To reduce it, avoid burning food and consider soaking potatoes before air frying.

Older or damaged non-stick coatings can release toxic fumes if overheated. Many modern air fryers use safer, PFOA-free coatings, or offer ceramic/stainless steel alternatives.

Yes, air frying is generally healthier due to using significantly less oil, resulting in lower fat and calories. This supports weight management and heart health, but overall diet is also key.

Avoid overcrowding, neglecting cleaning, and inadequate ventilation. Always use a heat-resistant surface and follow instructions.

While less risky than deep frying, fires can occur from grease buildup if the air fryer is not cleaned and maintained properly. Never leave a unit unattended during use.

Avoid wet batters, lightweight greens, and excessive liquids. Items like popcorn or large amounts of melting cheese are also not suitable for air frying.