With the acceleration of the pace of modern life, air fryers have gradually become a must-have small appliance in many home kitchens. This equipment for cooking with high-speed air circulation technology has been loved by consumers for its convenience, speed, low fat and low oil. In recent years, there has been a lot of controversy about air fryers, so is it a health assistant or a hidden danger of cancer?Let's start from a medical point of view.
First, the working principle of the air fryer.
The air fryer uses high-speed air circulation technology to quickly circulate hot air through a built-in heating device and fan to cook food. This cooking method can make the food achieve a similar effect to frying, but at the same time reduce the intake of fat, which is more in line with the needs of modern people for a healthy diet.
Second, the health advantages of the air fryer.
Reduce fat intake: Traditionally fried foods, the food is soaked in high-temperature oil, resulting in excessive fat intake. The air fryer can achieve a similar effect to oil without using oil, effectively reducing the intake of fat.
Keep food nutritious: During the cooking process of the air fryer, the nutrients in the food are not easy to lose, which can better maintain the nutritional value of the food.
Convenient and fast: The air fryer is easy to operate, the cooking process is automated, and there is no need to take care of it, making it perfect for busy modern life. 
3. The potential carcinogenic risk of air fryers.
Despite the many advantages of an air fryer, the high temperature of its high-velocity air circulation may produce some potential carcinogens.
Acrylamide: When an air fryer cooks food at high temperatures, it may produce acrylamide. This is a substance that can be harmful to the human body, and excessive intake may increase the risk of cancer. It's important to emphasize that acrylamide also forms naturally in many foods and is not unique to air fryers.
Oxidizing polymers: When an air fryer is operated at high temperatures, it may produce oxidized polymers. These substances may have certain toxicity to the human body, and long-term ingestion may have adverse health effects. 
Fourth, how to use the air fryer correctly.
Reasonable control of cooking temperature and time: Avoid overheating or cooking food for long periods of time to reduce the production of harmful substances.
Choose the right food: Try to choose fresh, low-fat, low-sugar foods for cooking to reduce the production of harmful substances such as acrylamide.
Regular cleaning: Clean the inside of the air fryer regularly to prevent the formation of residue and bacteria.
Pay attention to how to use: Read and follow the instruction manual of the air fryer to ensure the correct use of the device.
5. Summary. Overall, the advantages of an air fryer as a healthy way of cooking far outweigh the potential risks. We still need to pay attention to rational use and avoid overheating or cooking food for long periods of time. Choosing fresh, low-fat, low-sugar foods for cooking can also help reduce potential risks. For those who have concerns about substances such as acrylamide, you can follow the relevant research progress and product descriptions to better understand and choose the right cooking equipment for you.
From the above analysis, we can draw the following conclusions: air fryer is a convenient, fast, healthy and nutritious way to cook. As long as we use it correctly, control the temperature and time reasonably, and choose the right food for cooking, we can maximize its health benefits while reducing the potential risk of cancer. Hopefully, this article will help you better understand and use air fryers.