Are Air Fryers Toxic?

I love my air fryer. Hands down the best kitchen purchase I’ve made this year. Honestly, I am not sure how I managed before, as I don’t have an oven at home. So when I saw social media influencers warning people about the potential toxicity of air fryers, I was concerned, to say the least. After all, I use mine almost every day.

But before putting my air fryer on sale, I decided to dig deeper to find out whether these social media concerns are based on any real scientific data. Spoiler alert: they are not.

Air fryers and ‘forever chemicals’

When it comes to social media claims, you will most likely hear ‘forever chemicals’ mentioned as the main culprits of air fryers.

To start, what are they even referring to with this daunting title? First nicknamed ‘Forever Chemicals’ in a Washington Post article, they are a large group of chemicals also known as per- and polyfluoroalkyl substances (PFAS).

While 'forever' is a stretch, they are known to be extremely resistant to degradation and may stay in the environment, potentially even for thousands of years. As they accumulate over time, they raise major concerns both environmentally and health-wise.

However, PFAS are hard to avoid. You can find them in food packaging, clothing, cosmetics, and other everyday items. Their best-selling quality is their excellent grease and water repellency, the same quality that makes PFAS widely used in non-stick cookware.

As many air fryer models are made of various non-stick materials, including PFAS, concerns have been raised: are these persistent ‘forever chemicals’ getting into our food while frying?

The good news is that most non-stick materials generally remain stable at typical air fryer temperatures, ensuring they do not contaminate your chicken tenders or fries.

However, if overheated, some non-stick materials can release particles into your food. This is usually a concern if you cook at temperatures above 260°C (500°F). Additionally, scratched or degraded coatings also pose a risk; therefore, ensure your air fryer is in good condition.

For those who still wish to avoid PFAS, ceramic and stainless steel baskets are available as alternatives. You can also use baking paper or an insertable silicone basket when cooking.

Air frying and acrylamide

When we cook starchy foods such as potatoes, cookies, and bread, a chemical compound called acrylamide is formed. While studies on acrylamide have yielded mixed results, acrylamide is considered to be a potential carcinogen, meaning that most guidelines recommend minimizing exposure to it.

This raises the question: does air frying result in higher acrylamide levels compared to other cooking methods? In short, most likely no.

According to a recent study on potatoes, air frying may produce more acrylamide than deep frying or oven baking. However, before you become concerned about this, the authors of the study point out that the difference in acrylamide levels among the various cooking methods was not significant enough to matter. Moreover, one older study showed that air frying potatoes actually leads to lower acrylamide levels.

In general, acrylamide levels depend on time, temperature, and browning more than the cooking method. To minimize the exposure, try using lower cooking temperatures and shorter cooking times. Additionally, soaking certain foods, such as potatoes, before cooking may help. Aim for golden, not dark brown; acrylamide rises with deeper browning.

Air frying and VOCs

Standing for volatile organic compound, VOC is another acronym that is used by social media influencers to scare you away from air fryers.

VOCs are chemicals that can indeed be released during cooking. Depending on the compound and exposure level, they may cause temporary irritation of the eyes, nose, or throat. Importantly, this is not unique to air fryers. In fact, air frying doesn’t appear to be higher and may be lower in some contexts, although data is limited.

Chemical vapors upon the first use

During initial use, air frying may expose users to irritating chemical vapors, according to Dr. Rron Bejtullahu, a Medical Doctor and Ophthalmology candidate. During the first few heating cycles, air fryers can release small amounts of chemical vapors as manufacturing residues are heated for the first time.

“Since our eyes do not have a built-in air filtration system as the lungs do, when we breathe in toxic vapors, we are exposed through the eyes first,” explains Dr. Bejtullahu. This exposure can lead to burning eyes, blurred vision, and heavy tearing. The symptoms typically subside within 4–6 hours.

Dr. Bejtullahu suggests reducing exposure during the first use of an air fryer by running it empty at 200°C (392°F) for 30 minutes, three times, with good ventilation. Placing it at least 1.5 meters below eye level further minimizes irritation.

Bottom line

I have no intention of giving up my beloved air fryer.

While influencers are not shy about using serious-sounding words and acronyms to make air fryers utterly dangerous, their actual claims are not grounded in actual scientific data. At the moment, there’s no strong evidence that air fryers are uniquely ‘toxic’ compared with other common cooking methods.

It is sufficient to ensure that your air fryer is well-maintained, has an intact inner coating, and is used at the recommended temperatures. When cooking starchy foods such as potatoes, follow general guidelines on reducing acrylamide levels.