The Air Fryer electronic cooking device, which is said to be without oil, is claimed to be much healthier than cooking normally using oil. Some even claim to reduce fat up to 90 percent.
Quoted from page, CNN Indonesia, Food scientist Zhou Weibiao revealed that the Air Fryer works by creating hot air circulation to quickly cook the surface and dry it quickly so that the cooked food has a crunchy texture..
Adding a little cooking oil can even make food cooked in the Air Fryer look like food fried in a lot of oil. but without food calories deep fried.
However, is it true that the Air Fryer is that healthy?
Experiment conducted by Talking Point, Sharda Harrison is testing chicken wings by frying food in the Air Fryer, yellow salar fish, and french fries.
Then one set is fried in an Air Fryer, others are fried, and the second set was tested for far fat, lemak trans, and cholesterol.
Next, Laboratory test results show that air-fried chicken wings contain saturated fat 38 percent less than the fried version, while the yellow selar and fried chips have approx 53 percent less saturated fat.
Air-fried chicken wings also have trans fats 55 percent less and cholesterol 25 percent less than the fried version.
Quoted from page, Channel News Asia, there was no difference in trans fat content between the yellow selar and the fried potato versions air-fried and deep-fried.
Nutritionist Carolyn Stephen of the Singapore Polytechnic Center for Food Innovation and Resources attributes this to the fact that fish and potatoes have less trans fat..
Meanwhile, said Stephen, for cholesterol levels, there is only difference 1 percent between the two versions of selar kuning. Fish is naturally low in cholesterol, while potato has no cholesterol as it is a plant food.
Passed the acrylamide test, chips were also tested, even the chemistry that is formed when certain types of starchy foods, such as potatoes and bread, cooked at high temperature, including the frying process.
Research has shown that acrylamide in food has the potential to cause cancer. And in February, tests conducted by the Hong Kong Consumer Council found acrylamide in chips fried in various Air Fryer models.
The levels range between 102 micrograms (μg) per kilo and 7.038 g/kg, with a sample of six from 12 air fryer model containing acrylamide which exceeds the European Union benchmark by 500 g/kg.
In Talking Point testing, the test results showed a large spike in acrylamide: French fries contain less than 10 g/kg, but the fried one contains air 1.400 g/kg.
Stephen said he understood if this “raises concerns”. World Health Organization (WHO) have described acrylamide as a health problem, although the ideal limit is not clear.
“Much of the research that has been conducted in the acrylamide field has been based on laboratory animals,” he said.
To reduce acrylamide buildup, Philips Asean Pacific personal health leader Nicholas Lee said consumers should also pay attention to three factors, i.e. cooking time (not too long), cooking temperature, and preparation.
Consumers can also avoid overcooking by sticking to it “the golden brown color you look for in beautiful homemade fries”, he added. Darker crust indicates higher levels of acrylamide.
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