Why longevity doctor threw away popular kitchen gadget that hundreds of thousands of Aussies use every day
Dr Poonam Desai, from New York, has revealed why air fryers may cause more harm than good.
'I am a longevity doctor and I threw out my air fryer,' she said.
'While air fryers provide a healthier alternative to dep frying by using less oil, they can produce acrylamides - chemicals linked to cancer - during high-heat cooking.'
According to the SafeWork NSW, acrylamide is classified as potentially cancer-causing to humans.
Acrylamide is a white crystalline solid, a chemical that forms naturally in certain foods - particularly in starchy foods like potatoes - when cooked at high temperatures.
'The longer and hotter the food is cooked, the more acrylamide it can produce,' Dr Desai claimed.
'Many air fryers contain non-stick coatings that contain PFAS that can be harmful to health.'
While current exposure to PFAS in Australia is generally considered low and not directly linked to widespread health issues, the Australian Government PFAS Taskforce has reported potential associations with certain cancers.
Dr Desai said she would avoid using air fryers for health reasons - but if she had to cook in one, she'd choose an all-stainless steel model.
However, she emphasised that she would only use it occasionally.
In Australia, air fryers are considered safe to use - as long as they don't have a PFAS-based non-stick coating, which can pose health risks when exposed to high temperatures.
Her video has been viewed more than five million times - with many surprised with the statement.
However, not everyone was convinced, with one pointing out: 'They said this 40 years ago with the microwave. Funny thing, every house still has one.'
Dr Desai's warning comes just months after she revealed why she recommends her patients with no dietary restrictions drink regular cow's milk instead of the skim alternative.
'Here's why I prefer whole milk over skim milk. I choose whole milk because the fat helps with better absorption of fat-soluble vitamins like A and D (which are often added back into milk),' she explained.
'The fat also helps slow down glucose spikes, making it a more blood sugar-friendly option.'
Dr Desai explained how the process of making skim milk can result in the loss of natural health benefits - including vitamins.
Most skim milk is typically made by spinning full cream milk in a centrifuge at high speed, forcing the fat to separate from the liquid.
'To make skim milk, manufacturers take out the fat content. But with it, they also take out the healthy stuff like vitamins A and D. They then add them back in as an additive,' she said.
'I don't know about you but I prefer to get my nutrients in its most natural form. Not only that, vitamins A and D are fat soluble vitamins.
'What that means is they need fat for optimal absorption so skim milk has less fat, then it has vitamin A and D as an additive but it's not even absorbed as well as the vitamins in whole milk.'
In Australia, skim milk, also known as fat-free milk, contains the lowest amount of fat and calories compared to other dairy milks, with no more than 0.15 per cent fat per 100g.
Despite offering less fat and fewer calories, Dr Desai explained why she avoids skim milk at all cost.
'Skim milk is not good for your metabolic health because it causes a faster rise in glucose levels,' she said.
'Milk naturally has lactose, which is a carbohydrate and carbohydrates will spike your blood sugar but they will spike it even faster without fat content.
'Fat content in whole milk helps curb that sugar high that comes when you have carbohydrates.
'So if you ask me, I prefer to drink whole milk over skim milk because it provides better nutrient absorption and less of a glucose spike.'
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