Cooking Up a Storm with Air Fryer: A Breath of Fresh Air in the Fight Against Lung Cancer

Lung cancer remains a daunting global health challenge, responsible for a significant portion of cancer-related morbidity and mortality (Bray et al., 2018). Recognizing and minimizing potential risk factors is crucial for devising effective prevention strategies. In addition to well-established risk factors like smoking, various environmental factors, including cooking techniques, have attracted increased attention (Hansell et al., 2021). Lung cancer is a diverse disease, mainly classified into non-small cell lung cancer (NSCLC) and small cell lung cancer (SCLC), with NSCLC representing approximately 85% of all cases (Gridelli et al., 2015). Tobacco smoke is the primary culprit for lung cancer, but numerous other factors contribute to this complex disease, encompassing environmental pollution, occupational exposure, genetic predisposition, and dietary habits (Couraud et al., 2014).

Dietary factors, particularly cooking methods, are pivotal in generating potentially carcinogenic compounds (IARC, 2015). High-temperature cooking techniques, such as frying, grilling, and broiling, can produce harmful substances like heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), acrylamide, and nitrosamines (Knize et al., 2002). These compounds can inflict DNA damage and trigger carcinogenesis (Kadhum et al., 2021). Additionally, traditional cooking methods may impair indoor air quality, elevating concentrations of particulate matter and volatile organic compounds (VOCs), which are linked to adverse respiratory outcomes, including lung cancer (Wang et al., 2019). Consequently, innovative cooking techniques like air frying have surfaced. Air fryers utilize hot air circulation to cook food, minimizing the need for oil and reducing cooking temperatures (Kalorik, 2021).

Unveiling the Hidden Dangers: Carcinogens in Cooking

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are classes of chemical compounds generated during high-temperature cooking of meat and fish (Sugimura et al., 2004). The formation of HCAs and PAHs is dependent on factors such as cooking temperature, duration, and the presence of precursors like amino acids, creatine, and free sugars (Felton et al., 1997). These compounds are considered genotoxic and carcinogenic, as they can interact with DNA and form DNA adducts, leading to mutagenesis and tumor formation (Nerurkar et al., 1996). Epidemiological studies have established a correlation between high intake of HCAs and PAHs and increased risk of various cancers, including lung cancer (Cross et al., 2007).

On thee other hand, Acrylamide is a carcinogenic and neurotoxic compound that forms during the Maillard reaction, primarily in carbohydrate-rich foods cooked at high temperatures (Tareke et al., 2002). The International Agency for Research on Cancer (IARC) has classified acrylamide as a Group 2A carcinogen, suggesting probable human carcinogenicity (IARC, 1994). Although the exact mechanism of acrylamide carcinogenicity remains uncertain, it is hypothesized that its metabolism generates reactive epoxides capable of forming DNA adducts, ultimately causing genetic mutations (Sumner et al., 2003).

Nitrosamines are another class of carcinogenic compounds that can form during cooking, particularly in nitrite-treated meat products exposed to high temperatures (Tricker et al., 1991). Nitrosamines can induce DNA alkylation, leading to the formation of mutagenic adducts, and have been linked to various cancers, including lung cancer (Lijinsky, 1999).

The primary advantage of air frying over traditional cooking methods lies in its ability to significantly reduce the formation of harmful compounds like HCAs, PAHs, acrylamide, and nitrosamines. Studies have shown that air frying, which employs hot air circulation and lower cooking temperatures, leads to markedly lower levels of HCAs and PAHs in cooked meat compared to frying, grilling, and broiling (Uribarri et al., 2017). Moreover, air frying has been demonstrated to yield substantially lower acrylamide levels in potato-based products compared to deep-frying, owing to reduced oil uptake and decreased cooking temperatures (Pedreschi et al., 2014). Similarly, research indicates that nitrosamine formation can be minimized by air frying, as this method requires lower temperatures and shorter cooking times, thereby curtailing nitrosamine precursor reactions (Guerin et al., 2016).

The Invisible Battle: Indoor Air Quality in the Kitchen

Indoor air quality can be severely impacted by traditional cooking methods, particularly when high-temperature cooking techniques are employed (Abdullahi et al., 2013). Cooking processes can generate significant amounts of particulate matter (PM) and volatile organic compounds (VOCs), both of which have been associated with adverse respiratory health outcomes, including lung cancer (Rumchev et al., 2007). Particulate matter, particularly fine and ultrafine particles (PM2.5 and PM0.1), can penetrate deep into the lungs, potentially causing local inflammation and oxidative stress, which can contribute to carcinogenesis (Li et al., 2017). Similarly, exposure to VOCs, such as benzene, formaldehyde, and acetaldehyde, has been linked to increased lung cancer risk (IARC, 2018).

Air fryers can offer potential benefits in terms of improving indoor air quality when compared to traditional cooking methods. Studies have demonstrated that air frying produces significantly lower levels of PM and VOC emissions compared to frying and grilling (Roda et al., 2020). This reduction in pollutant emissions can be attributed to the lower cooking temperatures and decreased oil usage in air frying, as well as the enclosed cooking chamber that minimizes the release of particulates and VOCs into the surrounding environment (Chen et al., 2021).

The mitigation of PM and VOC emissions during cooking may have considerable implications for lung cancer risk. By reducing exposure to harmful pollutants generated during the cooking process, air fryers may contribute to a decreased risk of lung cancer associated with indoor air pollution. Moreover, improved indoor air quality may also benefit susceptible populations, such as individuals with pre-existing respiratory conditions, by reducing the likelihood of acute exacerbations that could further compromise lung function (Ebelt et al., 2005).

Weighing the Benefits: Nutrition in Air-Fried Food

The nutritional quality of food can be influenced by the chosen cooking method. High-temperature cooking techniques, such as frying and grilling, can result in the degradation of heat-sensitive nutrients, such as vitamins and polyphenolic compounds (Falowo et al., 2014). Conversely, air frying has been shown to preserve a higher proportion of these valuable nutrients, given the lower cooking temperatures and shorter cooking times (Oloyede et al., 2020). Furthermore, air frying’s reduced oil usage leads to lower fat content in cooked food, which can be beneficial in promoting cardiovascular health (Mendonça et al., 2020).

The impact of air frying on nutrient retention and fat content in cooked food may have indirect implications for lung cancer risk. A diet rich in nutrients such as vitamins, minerals, and antioxidants has been associated with a reduced risk of lung cancer (Wang et al., 2014). By preserving higher levels of these vital nutrients, air frying may contribute to the overall health-promoting properties of the diet. Moreover, a diet with a lower fat content can reduce the risk of obesity, which has been identified as a potential risk factor for lung cancer (Yang et al., 2016).

Navigating the Unknown: Gaps in Research and Next Steps

While the available evidence suggests that air frying may have several advantages over traditional cooking methods in terms of lung cancer risk mitigation, it is essential to acknowledge the limitations of current research. Many studies are observational or based on in vitro models, which may not fully capture the complex interplay of factors that contribute to lung cancer risk in humans. Additionally, the majority of the literature has focused on individual aspects of air frying, such as carcinogenic compound formation or indoor air quality, rather than evaluating its overall impact on lung cancer risk.

Future research should prioritize conducting comprehensive, controlled trials to investigate the relationship between air frying and lung cancer risk more robustly. Longitudinal studies tracking the health outcomes of individuals using air fryers compared to traditional cooking methods can provide valuable insights into the real-world impact of this innovative technology. Furthermore, research should aim to elucidate the mechanisms by which air frying may reduce lung cancer risk, exploring potential synergistic effects between factors such as carcinogenic compound reduction, improved indoor air quality, and preserved nutrient content.

Drawing the Line: Air Fryers and Lung Health Outcomes

Air fryers offer a promising alternative to conventional cooking methods, potentially reducing lung cancer risk through multiple avenues. By utilizing hot air circulation and minimal oil, air frying can decrease the formation of carcinogenic compounds such as heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and nitrosamines. Furthermore, air frying shows the potential to enhance indoor air quality by diminishing emissions of particulate matter and volatile organic compounds, which may negatively impact respiratory health. Additionally, air frying’s lower cooking temperatures and faster cooking times can help preserve essential nutrients in food, potentially contributing to a decreased lung cancer risk through diet. Despite the persuasive evidence supporting air frying’s benefits, more comprehensive and controlled research is necessary to thoroughly assess its overall effect on lung cancer risk. Future studies should strive to establish the long-term health outcomes associated with air frying and identify potential synergistic effects between various factors, such as reduced carcinogenic compound formation, improved indoor air quality, and preserved nutrient content. By expanding our understanding of air frying’s role in mitigating lung cancer risk, researchers and public health practitioners can develop evidence-based recommendations to guide individual decisions and influence health policy.