No, evidence suggests air frying may decrease the formation of Advanced Glycation End Products (AGEs) compared to some other cooking methods.
While high cooking temperatures generally contribute to AGE formation, the specific method plays a crucial role. One study comparing different cooking methods for fish cakes found that air frying resulted in fewer AGEs than deep-frying. AGEs are compounds linked to increased inflammation and the development of chronic diseases. This suggests that air frying, in this context, could be a healthier alternative.
Here's a breakdown of why this might be:
- Lower Cooking Times: Air fryers often cook food faster than conventional ovens, potentially reducing the overall time food is exposed to high temperatures.
- Less Oil: Air frying typically requires significantly less oil than deep-frying, which might influence AGE formation. Deep frying involves submerging food in hot oil, which can contribute to AGEs.
- Type of Food: The type of food being cooked also matters. Different foods have different protein and sugar contents, which can influence the formation of AGEs during cooking. The referenced study specifically examined fish cakes.
Key Takeaway:
Air frying may be a preferable cooking method concerning AGE formation compared to deep frying, but results can vary depending on the specific food being cooked and other cooking parameters. More research is needed to fully understand the effects of air frying on AGE formation across a wider range of foods and cooking conditions.
