fans have been warned about the potential dangers of using their beloved appliance for two specific types of

Health and safety gurus from have flagged up a "major risk" associated with air fryers: the formation of acrylamide, a chemical that can occur when starchy foods like potatoes and bread are at high temperatures, usually over 120°C.

But what exactly is acrylamide?

According to the acrylamide is a natural by-product found in our meals, typically forming when we fry, grill, toast or roast certain foods.

It's not limited to bread and spuds; root , chips, crisps, cakes, biscuits, cereals, and even coffee contain this compound.

Thanks to their high-heat method, air fryers are particularly adept at producing acrylamide, especially in starchy food undergoing a reaction - that's when sugars and the amino acid asparagine decide to tango.

Echoing concerns from across the pond, the has highlighted research suggesting that devouring acrylamide-laden foods could increase the risk of developing cancer.

A study conducted by the Centers for Disease Control and Prevention revealed nearly everyone in the U.S. carries traces of acrylamide in their bloodstream, though the mere presence of these markers doesn't necessarily mean adverse health consequences, reports

This implies that the majority of people have no problems when eating foods that can produce acrylamide.

However, if you often cook starchy foods at high temperatures, you could be at risk.

There are methods to decrease the formation of acrylamide in your home-cooked meals, according to the FSA's recommendations:

• aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods
• follow the cooking instructions on the pack when cooking packaged foods like chips and roast potatoes
• eat a healthy, balanced diet and get your 5 A Day to help reduce your risk of cancer

They also suggest not storing raw potatoes in the fridge, as this is believed to cause the creation of extra sugars (cold sweetening), which can then transform into acrylamide when the potatoes are cooked.