"Make it crispier?"... Using the air fryer like this is 'poison' [gluttony]

While reading the recent post about carbonated food today
A recent Instagram feed I saw came to mind.

It is about the importance of using the air fryer properly.
Carcinogens produced when meat is burned are classified as Grade 1.
Carcinogenic substances produced when carbohydrates are burned are classified as Grade 2.
So, you should always avoid meat that is burned.
Be careful to avoid consuming carbohydrates as much as possible.
Content~

I'll share a related article.

 

 

Herald Economy = Reporter Yuseong Yeon] Since the spread of COVID-19, there has been an increase in the consumption of frozen foods, and the launch of convenience foods specifically for air fryers has been rapidly increasing at home. The easy cooking process and the advantage of cooking without oil are also popular factors.

 

However, since air fryers cook at high temperatures, improper use can lead to exposure to harmful substances that may cause cancer.

 

Meat and fish produce suspected carcinogens when cooked at high temperatures

Heterocyclic amines (HCAs) are a key substance to be cautious of when cooking with an air fryer. They are mainly produced from burnt or charred parts of meat and fish.

According to a study published this year by a research team at the University of California, San Francisco, animal-based protein foods can produce heterocyclic amines, which are particularly harmful in prostate cancer, when cooked at high temperatures. In other words, cooking foods like steak, chicken, and fish, such as crisping bacon in an air fryer at high heat for a long time, can increase exposure to heterocyclic amines.

 

According to the International Agency for Research on Cancer (IARC), a subsidiary of the World Health Organization (WHO), heterocyclic amines are produced in small amounts at temperatures below 160°C, but when the temperature rises to 200-250°C, three times more are generated. IARC classifies heterocyclic amines as "probable carcinogens" in Group 2A. Group 1, classified by IARC, includes substances with sufficient scientific evidence to cause cancer in humans. Group 2 is divided into "probable carcinogens" in Group 2A and "possible carcinogens" in Group 2B. The reputable American medical organization, the Physicians Committee for Responsible Medicine (PCRM), has also warned that heterocyclic amines may cause cancer even in small amounts of consumption.

 

According to the Ministry of Food and Drug Safety, when cooking meat and fish with an air fryer, it is safe to heat at below 200 degrees Celsius and to complete cooking within a short time at high temperatures. A representative from the Ministry said, "Adding spices such as garlic and herbs to ingredients can help suppress the formation of harmful substances."

 

Never burn the meat when grilling. Do not eat the burnt parts. Also, be sure to add spices.

 

Freeze-dried potatoes and bread, only bake until 'golden'

Acrylamide is also a substance we should avoid. Acrylamide is classified by IARC as a Group 2A carcinogen, meaning it is probably carcinogenic to humans, and it forms when starchy foods like potatoes are fried or baked at high temperatures for extended periods.

The UK Food Standards Agency (FSA) has warned that high-temperature cooking of bread, potatoes, snacks, and other foods until they turn 'dark brown' may increase the risk of cancer due to acrylamide exposure. When cooking French fries or bread in an air fryer, it is sufficient to cook until they reach a 'golden' color rather than a brownish hue.

A representative from the Ministry of Food and Drug Safety emphasized, "When using an air fryer, the factors that most significantly influence the production of harmful substances are 'temperature' and 'time,' so it is important to properly adjust the cooking temperature and time."

Always make sure bread, pizza, potatoes, and sweet potatoes are only golden in color! Once they turn brown, it's said that acrylamide is produced.