England: A new study by researchers at the University of Birmingham has highlighted the substantial environmental and health benefits of air fryers, revealing that they deliver far lower levels of indoor air pollution compared to traditional cooking methods such as pan or deep frying.
Indoor air pollution, a leading source of exposure for most people who spend over 80 percent of their time indoors, is linked to acute symptoms and chronic conditions including cardiovascular, respiratory, and neurodegenerative diseases. While the energy efficiency of air fryers has been widely discussed, this study, published in Indoor Air, sheds light on their role in lowering harmful pollutants.
Using a controlled research kitchen, scientists cooked chicken breast with five methods: pan frying, stir-frying, deep frying, boiling, and air frying. Measurements of particulate matter and volatile organic compounds (VOCs)—key contributors to indoor pollution—showed air frying radiated the lowest levels.
- Particulate matter (peak concentrations in micrograms per cubic meter):
- Pan frying: 92.9
- Stir-frying: 26.7
- Deep frying: 7.7
- Boiling: 0.7
- Air frying: 0.6
- VOCs (measured in parts per billion):
- Pan frying: 260
- Deep frying: 230
- Stir-frying: 110
- Boiling: 30
- Air frying: 20
The findings also revealed that pollutants remain in the air well beyond the cooking period, with elevated levels recorded over an hour after the 10-minute cooking process. Lead researcher Professor Christian Pfrang emphasized the importance of proper kitchen ventilation, such as using extractor fans or opening windows, to mitigate exposure risks.
Professor Pfrang noted that, “Understanding that cooking particles persist in the air is crucial. Continued ventilation after cooking significantly reduces pollutant build-up, preventing their spread throughout the house.” This research bridges the gap between lab-based pollution studies and real-world cooking environments, offering valuable insights for healthier indoor living practices.