Air fryers have quickly become one of the most popular kitchen appliances in recent years. Marketed as a healthier alternative to deep frying, these compact devices promise crispy foods with significantly less oil. However, one doctor recently sparked debate online after revealing that she decided to stop using her air fryer due to concerns about potential health risks.

The doctor explained that while air fryers are generally considered safer than traditional deep fryers, there are still factors that consumers should be aware of when using them regularly. Her decision to get rid of the appliance was not based on a single issue but rather on a combination of concerns related to cooking temperatures, food choices, and chemical compounds that may form during high-heat cooking.

One of the main issues she highlighted is the formation of acrylamide, a chemical compound that can develop when starchy foods such as potatoes are cooked at high temperatures. Acrylamide forms during a chemical reaction known as the Maillard reaction, which is responsible for the browning and crisp texture many people enjoy in foods like French fries and roasted potatoes.

Research has shown that acrylamide can appear in foods cooked using various high-temperature methods, including frying, baking, roasting, and even air frying. While air fryers do not uniquely create this compound, the doctor emphasized that people often cook foods until they become very dark or crispy, which can increase acrylamide levels.

Another concern she mentioned is that air fryers may encourage the frequent consumption of highly processed foods. Many people use these appliances to prepare frozen items such as chicken nuggets, fries, and breaded snacks. Although air fryers require less oil than traditional frying methods, the nutritional quality of these processed foods remains largely unchanged.

“Air fryers can make unhealthy foods slightly less unhealthy,” the doctor explained in a recent interview, “but they do not automatically turn processed foods into healthy meals.”

She also pointed out that some air fryer baskets are coated with non-stick materials designed to prevent food from sticking during cooking. While most modern non-stick coatings are considered safe when used properly, damage or overheating could potentially cause the coating to degrade over time.

Despite her personal decision to stop using the appliance, the doctor clarified that she is not advising everyone to throw away their air fryers. Instead, she believes people should focus on using them more thoughtfully and understanding the potential risks associated with any high-temperature cooking method.

Nutrition experts generally agree that air fryers can still be a useful tool for preparing healthier meals when used correctly. Cooking fresh vegetables, lean proteins, or homemade dishes in an air fryer can help reduce the amount of oil used compared to deep frying.

Experts also recommend a few simple tips to minimize potential risks. For example, cooking foods until they are golden rather than dark brown can reduce acrylamide formation. Soaking raw potatoes in water before cooking and avoiding excessive temperatures may also help lower the levels of this compound.

Ultimately, the doctor’s message is less about fear and more about awareness. Kitchen appliances, including air fryers, are tools that can support healthy cooking habits when used responsibly. However, relying heavily on processed foods or frequently cooking foods at extremely high temperatures may reduce some of the health benefits people expect.

As air fryers continue to gain popularity around the world, experts say the key is balance. Choosing fresh ingredients, controlling cooking temperatures, and maintaining a varied diet remain the most effective ways to support long-term health—regardless of which appliance is used in the kitchen.