In doing research for this article I came across some articles online that claim that air fryer cooking is safer than deep frying because it reduces the risk of acrylamide formation. However, sadly this isn't true. Acrylamide forms in certain foods cooked during high-heat or high temperature cooking methods, including deep frying, baking and air frying. Because of this acrylamide is found in up to 1/3 of the food we eat, including air fried foods. Acrylamide has been classified as a probable carcinogen and exposure to acrylamide causes numerous cancers in animal models. However, whether acrylamide increases cancer risk in humans is still not clear. The majority of the evidence doesn't seem to show an increased risk, which is reassuring.