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Episode 2620:

Dr. Neal addresses concerns about air fryers potentially producing harmful compounds like acrylamide and polycyclic aromatic hydrocarbons (PAHs). While air frying may still create acrylamide, it significantly reduces PAH production compared to traditional frying methods, making it a safer alternative.

Quotes to ponder:

"Air fryers use this same concept but instead of surrounding a food in hot oil, it circulates hot air around the food."

"When researchers compared air frying to deep frying, they found that fewer PAHs were produced by air frying."

"Adding spices, like turmeric and ginger, to the marinade has also been found to reduce the production of PAHs."

Episode references:

Reducing PAHs in Grilled Foods: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6476651/

Acrylamide and Cancer Risk: https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet

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