CNN Central News & Network–ITDC India Epress/ITDC News Bhopal: A leading Oncology expert from Raipur has clarified growing public concerns about whether deep-frying food increases cancer risk compared to air-frying methods. The discussion comes amid rising awareness about dietary habits and long-term health impacts.
According to the oncologist, deep-frying food at high temperatures can produce harmful compounds such as acrylamide and advanced glycation end products, which have been studied for their potential link to health risks when consumed in excess over long periods. However, the expert emphasized that occasional consumption alone is not directly linked to cancer.
In contrast, air-frying uses significantly less oil and lower fat content, reducing exposure to some harmful compounds, though it does not completely eliminate risk if foods are overcooked or burned. The specialist highlighted that overall diet quality, lifestyle, and genetics play a far more significant role in cancer risk than a single cooking method.
The doctor advised focusing on balanced nutrition, including more fruits, vegetables, and minimally processed foods, while limiting frequent consumption of deep-fried items. Proper cooking practices, such as avoiding overheating oil and reusing it multiple times, can also help reduce potential risks.
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