Last time we've mentioned a few pros n cons of using air fryer. This time we will talk a bit more on the high temperature cooking part of air frying. . Apart from increase intake of food and hence energy, some other issues are more related to high temperature cooking. High temperature cooking, including frying and baking, could cause formation of potentially carcinogenic acrylamide, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). (Research showed exposure to acrylamide, HCAs and PCAs can lead to cancer development in animals. Yet, it is worth to note that doses used are very high in these animal model studies.) . Where are these chemicals formed? Acrylamide is formed from sugar and asparagine (amino acid) mainly in plant-based products, for example, potato, while HCAs and PAHs are formed in meat with high temperature. . To avoid the drawbacks, we suggest you to use air fryer in moderation and in replacement of deep drying. We would also suggest you to have a balanced diet with food cooked using indirect heat, for example, steaming and boiling, with shorter duration. 上次我們提到幾個氣炸鍋的優缺點，這次我們會再講一下關於利用高溫烹調的氣炸烹調方法。 除了增加食物攝取量（即能量）以外，還有其他和高溫烹調方法相關的問題。 . 高溫烹調方法，如：煎炸和焗，會產生致癌的丙烯酰胺（potentially carcinogenic acrylamide）、多環胺類(HCAs)和多環芳香烴(PAHs)。（有研究顯示暴露於丙烯酰胺、多環胺類和多環芳香烴會令動物患癌。可是，值得留意的是，動物模型研究中使用的劑量很高。）
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這些化學物質是從哪裡來的呢？ 丙烯醯胺主要是在植物性飲食中的糖和天門冬醯胺（胺基酸）組成，如馬鈴薯，而多環胺類和多環芳香烴在經高溫烹調的肉類中產生。 . 如果要避開這些缺點，我們建議你適量地使用氣炸鍋，並在要用油炸時，用氣炸代替。我們也建議吃利用間接加熱（如蒸和灼，烹煮時間較短）的食物來達到均衡飲食。 .
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