Hong Kong home cooks can breathe easy – recent viral claims that paper liners used in air fryers release cancer-causing substances have been thoroughly investigated and dismissed by Chinese consumer authorities, who confirm that properly used products pose no health risk.
The Rumour That Caused a Kitchen Panic
For weeks, alarming messages circulated across social media platforms warning that air fryer baking paper, steamer liners, and even coffee filters could leach toxic chemicals when exposed to high heat. The posts, which gained traction among health-conscious home cooks in Hong Kong and mainland China, suggested these everyday kitchen essentials might be silently contaminating meals with carcinogens.
The speculation prompted the Shanghai Consumer Protection Commission (Shanghai CPC) to conduct a comprehensive investigation, the results of which were published in late May 2026 and later reported by state broadcaster CCTV.
What the Official Tests Actually Found
The commission purchased and tested 25 different cooking paper products currently available on the market. The sample included:
- 7 air fryer paper liners
- 6 steamer basket liners
- 6 oil-absorbing papers
- 6 coffee filters
Every single product passed safety evaluations with flying colours. Laboratory analysis detected no trace of formaldehyde, fluorescent substances, mineral oil migration, acrylamide, or other harmful compounds often cited in online rumours. While minimal levels of lead or mould were identified in a small number of samples, all readings remained well within established safety thresholds for heavy metals, microbial content, and total non-volatile substance migration.
The Shanghai CPC concluded that consumers have no reason to worry when using certified products correctly.
Why Did the “Toxic Paper” Myth Spread?
Industry experts point to two primary scenarios that likely fuelled public concern:
Substandard products without food-grade certification – Some budget-friendly alternatives sold online or at discount retailers may use industrial-grade silicone coatings or fluorescent whiteners. These non-compliant items can indeed release harmful substances when heated, but legitimate food-grade products do not. The key difference lies in the certification label.
Misuse beyond temperature limits – Most baking papers are rated to withstand temperatures up to 220°C. When users exceed this threshold—whether by cranking the air fryer to maximum heat or running extended cooking cycles—the paper may scorch, turn black, and potentially decompose into volatile compounds. The recommended safe practice is to limit continuous use at 230°C to under 20 minutes and replace the liner if cooking longer.
Four Essential Safety Tips for Air Fryer Paper Users
Hong Kong dietitian and home cooking advocate Dr. Jessica Lam, who has reviewed the Shanghai findings, offers these practical guidelines:
- Always verify food-grade certification – Look for clear labelling that states “Food Grade,” indicates high-temperature resistance, and specifies the maximum safe temperature (typically 220°C). Avoid unmarked or suspiciously cheap products.
- Weight matters for fire prevention – Ensure the liner is adequately weighed down by food such as meat pieces, thick vegetable chunks, or a generous portion of fries. Light items like single leafy greens or shrimp crackers can allow the paper to lift and contact the heating element, creating a fire hazard.
- Never preheat with empty paper – If your cooking routine includes preheating the air fryer, place the liner only after the preheating cycle ends and when food is ready to be added. Empty paper left inside during preheating poses a burn risk.
- Respect temperature and time limits – Keep the air fryer setting at or below 200°C for standard use, and avoid single cooking sessions longer than 20 minutes. For high-temperature or extended recipes, consider switching to a dedicated high-heat silicone tray or simply washing the basket directly.
Looking Ahead: Informed Cooking in the Air Fryer Era
As air fryers become a staple in Hong Kong kitchens—praised for their convenience and ability to produce crispy results with less oil—proper usage knowledge is more important than ever. The Shanghai CPC’s findings offer reassurance, but they also underscore a broader message: kitchen safety depends equally on product quality and user behaviour.
For those who remain uneasy, alternatives such as reusable silicone mats or perforated air fryer baskets are widely available. However, the evidence now clearly shows that a quality, food-grade paper liner, used within its specifications, remains a perfectly safe and practical choice.
For further reading, the full CCTV report is available at tv.cctv.com, and the Shanghai Consumer Protection Commission publishes regular safety updates on household products.