Air fryers themselves do not cause cancer.
Since the food produced by air fryers contains acrylamide, which is a Group 2a carcinogen, the production of this substance is not limited to air fryers, as acrylamide can be produced whenever the temperature of the food being cooked is higher than 120°C. Therefore, it is not the air fryer that causes cancer, but the food produced by air fryers that contains acrylamide that causes cancer. Therefore, it is not the air fryer that causes cancer, but the food cooked in the air fryer containing acrylamide that causes cancer.
In addition, some food cooked in air fryers still requires oil, and deep-frying food will produce grease, which is not beneficial to the body. It is recommended to minimize the production and intake of acrylamide and reduce the risk of disease in human body by using less oil and low temperature and balanced combination of meat and vegetables in daily cooking.