It is untrue that air fryers cause cancer. The air fryer uses a non-fried method, which is healthier than traditional fried foods, and can prevent obesity caused by excessive consumption of fried foods to a certain extent. Air fryers use high temperatures to heat food. Compared with ordinary frying methods, the main feature of air fryer fried food is less oil or no oil. However, during the cooking process, physical and chemical changes also occur, which may produce harmful chemical components, such as acrylamide, a carcinogen. However, air fryers are not the only ones that produce acrylamide when cooking food. As long as there are reducing sugars and proteins in the food, a complex non-enzymatic browning reaction will occur after high-temperature cooking, giving the food a slight burnt taste and an attractive color and texture. It is also often said that the Maillard reaction will contain acrylamide to some extent, and that using an air fryer will produce less acrylamide than normal cooking. In addition, using an air fryer can avoid excessive intake of oil on the one hand, and can also reduce the production of other potentially harmful polymers during high-temperature frying of oil. Therefore, as long as you use the air fryer normally and consume the food made in the air fryer appropriately, it usually does not cause cancer.