The statement that air fryers cause cancer is untrue. Using non-frying method in air frying pan will be healthier than traditional fried food, and can prevent obesity caused by excessive consumption of fried food to some extent. Air fryers use high temperature to heat food. Compared with ordinary frying methods, the main feature of frying food in air fryer is less oil or no oil. However, in the process of cooking, physical and chemical changes will also occur, which may produce harmful chemical components, such as acrylamide, which is a carcinogen. However, it is not only the air fryer that produces acrylamide when cooking food. As long as there are reducing sugar and protein in food, after high-temperature cooking, complex non-enzymatic browning reaction will occur, which will slightly scorch the food and bring attractive color and taste. It is often said that Maillard reaction will contain acrylamide to some extent, and using air fryer will produce less acrylamide than normal cooking. In addition, the use of air fryer can not only avoid excessive intake of oil, but also reduce the production of other potentially harmful polymers during high-temperature frying. Therefore, as long as the air fryer is used normally and the food made by the air fryer is properly ingested, it usually does not cause cancer.