When cooking French fries in an air fryer, if you cook them too crispy, you'll get this disease.

Toast, French fries, and other foods taste better when they're golden brown and crispy. However, overcooking foods for their flavor can have unhealthy consequences.

 

Occurs when food is cooked at high temperatures A study found that the higher the intake of the chemical substance 'acrylamide', the higher the risk of developing serious cardiovascular diseases such as heart attack and stroke, and the higher the death rate from these diseases. Acrylamide is a substance classified as a probable carcinogen by the International Agency for Research on Cancer (IARC), and is produced in large quantities when starchy foods such as bread and potatoes are cooked at high temperatures for long periods of time, such as when baking or frying.

A research team from the Autonomous University of Madrid in Spain conducted a meta-analysis of 28 studies examining acrylamide exposure and its effects on the body. The analysis included data from over 100,000 individuals. The analysis found that individuals with high acrylamide exposure had a 47-67% increased risk of developing cardiovascular disease over the next 10 years. Among high-risk groups, including those with diabetes, high acrylamide intake was associated with an 84% increased risk of death from cardiovascular disease.

 

The analysis revealed that acrylamide increases the expression of PPARγ, a protein (transcription factor) involved in ▲fat accumulation ▲insulin sensitivity ▲inflammation, etc. This affects the body's sugar metabolism process, raising blood sugar levels, and hyperglycemia damages blood vessels. Glycidamide, a metabolite of acrylamide, causes oxidative damage, which increases the risk of cardiovascular disease.

 

Oliver Johnson, a chemistry expert at RMIT University in Australia, said, “A slice of toast contains about 4.8 micrograms of acrylamide, and this number doubles when the toast is thoroughly toasted.” He added, “We should be aware that we can be exposed not only through high-temperature cooked foods but also through ultra-processed foods, and we should make efforts to reduce our exposure to acrylamide in our daily diet.”

 

To minimize exposure to acrylamide through food, avoid prolonged, high-heat cooking of foods high in carbohydrates. The UK's Food Standards Agency (FSA) recommends cooking toast and potatoes just until they are slightly golden (yellow) and choosing to boil or stew foods instead of grilling or frying them.

 

The Ministry of Food and Drug Safety conducted a study analyzing the amount of acrylamide produced when cooking high-carbohydrate foods. It's helpful to refer to this guideline when preparing food at home. Bread should be cooked at 180 degrees Celsius for 20 minutes or 190 degrees Celsius for 15 minutes, and French fries (500g) should be cooked at 190 degrees Celsius for 30 minutes or less.

 

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My husband ordered French fries

Because I don't like it,

I'm the type that doesn't eat much,

 

Air fryer at home

I have to be careful when grilling it~~