I just made my first frozen fries in the air fryer and I noticed a lot of them have dark spots before I even cook them, does this mean they have a high content of acrylamide in them, or is it something else? I never thought about this until reading about acrylamide recently. How bad is it to ear air-fried fries a few times a week? Thanks!
Just for your reference, acrylamide is a colorless compound. You’d have no visible cues to see it, and the other commenter is correct that the black spots are just bruises or oxidation from oxygen exposure.
Acrylamide is formed when potatoes are cooked at high temperatures or for long times. It is a “probable” carcinogen, but so are LOTS of things we are exposed to on a daily basis. It’s the dose and frequency that are relevant to actually developing cancer. Acrylamide is formed during the roasting of coffee, and coffee drinkers aren’t dropping dead. There have been no bulletins to limit potatoes, coffee or anything else because of acrylamide. Enjoy your air fryer.