A 90-day subchronic gavage toxicity study in Fischer 344 rats with 3-methylfuran

Gill, Santokh; Kavanagh, Meghan; Cherry, W F; Bourque, Christine; Caldwell, Douglas R.; Wang, G.; Bondy, Genevieve S.

doi:10.1016/j.fct.2017.10.055

Cited by 13 publications

(9 citation statements)

References 31 publications

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“…Based on these results, 3‐MeF seems to be slightly more potent than furan itself, which was tested in an earlier subchronic study by the same authors (Gill et al., ). Overall, 2‐ and 3‐MeF and furan show similar toxicities to the liver, indicating potencies in the same order of magnitude (Gill et al., ).…”

Section: Aspects Important For Risk Assessmentmentioning

confidence: 95%

“…BMD modeling was applied to determine a BMDL10 level of 0.08 mg/kg bw/day in male rats and 0.05 to 0.17 mg/kg bw/day in female rats, using the endpoint of incidence of liver lesions (Gill et al., ). Based on these results, 3‐MeF seems to be slightly more potent than furan itself, which was tested in an earlier subchronic study by the same authors (Gill et al., ).…”

Section: Aspects Important For Risk Assessmentmentioning

confidence: 99%

“…As for 2‐MeF, serum T3 and T4 levels were raised (Gill et al., ). 3‐MeF was furthermore studied in a 90‐day subchronic study of oral administration (Gill et al., ). Histopathological changes in the liver with concomitant increase of serum markers for liver injury were described at a dose of 0.25 mg/kg bw/day.…”

Section: Aspects Important For Risk Assessmentmentioning

confidence: 99%

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Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Kettlitz¹,

Scholz

Theurillat

et al. 2019

Comp Rev Food Sci Food Safe

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The acceptance of many foods is related to traditional cooking practices, which create taste and texture and are important to digestibility, preservation, and the reduction of foodborne illnesses. A wide range of compounds are formed during the cooking of foods, a number of these have been shown to lead to adverse effects in classical toxicological models and are known as food processing contaminants (FPC). It is essential that the presence and effects of such compounds alone and in combination within the diet are understood such that proportionate risk management measures can be developed, while taking a holistic view across the whole value chain. Furan and alkylfurans (principally 2‐ and 3‐methylfuran) are highly volatile FPC, which are formed in a wide range of foods at low amounts. The focus of research to‐date has been on those foods, which have been identified to be most consequential in terms of being sources of exposure, namely jarred and canned foods for infants and young children (meals and drinks) and coffee (roast and ground, soluble). This report presents (i) new industry data on the occurrence of furan and methylfurans in selected food categories following previous coffee studies, (ii) the most salient parameters that impact furan formation, and (iii) aspects of importance for the risk assessment.

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Section: Aspects Important For Risk Assessmentmentioning

confidence: 95%

Section: Aspects Important For Risk Assessmentmentioning

confidence: 99%

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Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Kettlitz¹,

Scholz

Theurillat

et al. 2019

Comp Rev Food Sci Food Safe

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“…The benchmark dose (BMDL 10 ) for neoplastic effects (hepatocellular adenomas and carcinomas) equal to 1.31 mg/(kg bw × day) was derived from a chronic 2-year mouse study [ 6 ]. Recently, a toxicological study has suggested that alkyl furans such as 2- and 3-methylfuran also have toxic effects comparable with those of furan due to their structural similarity and thus similar toxicity pathways [ 7 ]. Consequently, the evaluation of the human exposure to these compounds in coffee has become an increasing matter of concern.…”

Section: Introductionmentioning

confidence: 99%

Consumption Habits and Brand Loyalty of Belgian Coffee Consumers

Alsafra

Renault

Parisi

et al. 2022

Foods

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Coffee is usually subjected to a roasting process which is responsible for the formation of aroma and flavours but also of some undesirable compounds such as furan and alkyl furans. These compounds are known as process contaminants of the roasting process and exhibit some harmful effects. In order to evaluate the exposure to these compounds in coffee, it is necessary to know the levels of contamination as well as consumption habits. The degree of consumers’ loyalty to specific coffee brands could also be an important driver affecting the level of exposure. This research aimed to evaluate the levels of consumption and the degree of loyalty to coffee brands available in Belgian markets, as well as the factors affecting the choice and the consumption of coffee products and coffee brands. Data were collected in Belgium through an online survey. The results show that for the 1930 participants, 87% reported daily coffee consumption and 13% never or occasionally consumed coffee. The global median coffee consumption was 3 cups per day, and the median for individual daily consumers only was 4 cups per day. The level of consumption of ground coffee was about twice higher than coffee beans, followed by instant coffee and relatively very low consumption of coffee substitutes. In total, 78% of participants reported brand loyalty but to different degrees. Two coffee brands sold in Belgian regions were listed together by more than 20% of the survey participants. The most frequent criteria for selecting a specific coffee brand were taste and price, followed by tradition and habit. The age of coffee consumers and several sociodemographic characteristics have significant effects on coffee consumption. The type of coffee product, the degree of loyalty, and also the type of packaging should be further considered (when available) in the exposure assessment to furan compounds.

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“…Furan and its derivative furfuryl alcohol are listed in Group 2B by the International Agency for Research on Cancer (IARC), while furfural is listed in Group 3 [ 1 ]. Of the various furan derivatives, 2-methylfuran, 3-methylfuran, and 2,5-dimethylfuran have been reported to cause potential damage to organ cells and possess potential genetic toxicity [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates

Tsao¹,

Chen²,

Kao³

2022

Journal of Food and Drug Analysis

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This study explored the effects of sterilization conditions on the formation of furan and its 10 derivatives in canned foods with a sterilizing value (F0) at 4. The contents of furans were determined by SPME arrow-GC-MS/MS, along with the furan precursors analyzed for elucidating the possible mechanism of furan formation. Results revealed that the total furan contents rose substantially in canned meat paste, tomato mackerel, chicken puree, tomato paste, pineapple slice, pineapple juice and carrot juice following sterilization. However, the total furan content did not change significantly ( p > 0.05) in canned oily mackerel, but decreased significantly ( p < 0.05) in canned apple puree after sterilization. With the exception of apple puree and pineapple slice, all the other canned foods showed a higher total furan content under low-temperature-long-time condition than that under high-temperature-short-time condition. Following heating, only the furan level showed a large increase in chicken puree, meat paste and tomato mackerel, whereas in canned fruit- and vegetable-based foods, the contents of furan and furfural showed a pronounced increase. The levels of alkylated furans were higher in sterilized samples containing high level of amino acid, while that of oxygenated furans were higher in sterilized samples containing high level of reducing sugar.

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A 90-day subchronic gavage toxicity study in Fischer 344 rats with 3-methylfuran

Cited by 13 publications

References 31 publications

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Consumption Habits and Brand Loyalty of Belgian Coffee Consumers

Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates

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