Yeah I think “high temps” probably refers to combustion level temperatures. I usually assume that if it ends up with a char on it it probably has some carcinogens. Unfortunately it tastes so good too haha
Most of us prefer meat cooked at a high temperature, that is why experts recommend us to limit ourselves to 3 serves max per week of a palm sized red meat portion, and try to swap out more meat for veggies in our diet.
Source : Documentary by cancer surgeon Dr Richard Babor called “How Not To Get Cancer” , episode 1.
I think the carcinogens are really only added when you grill meat because of the nitrates in the coal. I don’t think air frying things would add or have more unhealthy compounds just because of a temperature change.
Cooking meat “high and dry” referring to high temp with little moisture, like in an air frier, can result in advanced glycation end products which can be harmful. I think you’re right that it’s a lil sketchy