Analysis of DNA binding of furan in rat liver by accelerator mass spectrometry

Hamberger, Carolin; Moro, Sabrina; Malfatti, Mike; Turteltaub, Ken W; Mally, Angela; Dekant, W.

doi:10.1016/j.toxlet.2009.06.486

Cited by 2 publications

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“…Thus, results from this study were considered inconclusive . In contrast to the study by Burka et al [18], a recent accelerator mass spectrometry study in which rats were dosed with [3,4‐ 14 C]‐furan (20 mCi/mmol) at 0.1 and 2 mg/kg bw found significant dose‐dependent DNA binding in rat liver and kidney as a nontarget organ of carcinogenicity . The nature of the covalent modifications (e.g.…”

Section: Mechanisms Of Furan Carcinogenicitycontrasting

confidence: 59%

Furan in heat‐treated foods: Formation, exposure, toxicity, and aspects of risk assessment

Moro

Chipman

Wegener

et al. 2012

Molecular Nutrition Food Res

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Furan is formed in a variety of heat-treated foods through thermal degradation of natural food constituents. Relatively high levels of furan contamination are found in ground roasted coffee, instant coffee, and processed baby foods. European exposure estimates suggest that mean dietary exposure to furan may be as high as 1.23 and 1.01 μg/kg bw/day for adults and 3- to 12-month-old infants, respectively. Furan is a potent hepatotoxin and hepatocarcinogen in rodents, causing hepatocellular adenomas and carcinomas in rats and mice, and high incidences of cholangiocarcinomas in rats at doses ≥ 2 mg/kg bw. There is therefore a relatively low margin of exposure between estimated human exposure and doses that cause a high tumor incidence in rodents. Since a genotoxic mode of action cannot be excluded for furan-induced tumor formation, the present exposures may indicate a risk to human health and need for mitigation. This review summarizes the current knowledge on mechanisms of furan formation in food, human dietary exposure to furan, and furan toxicity, and highlights the need to establish the risk resulting from the genotoxic and carcinogenic properties of furan at doses lower than 2 mg/kg bw.

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Section: Mechanisms Of Furan Carcinogenicitycontrasting

confidence: 59%

Furan in heat‐treated foods: Formation, exposure, toxicity, and aspects of risk assessment

Moro

Chipman

Wegener

et al. 2012

Molecular Nutrition Food Res

Self Cite

View full text Add to dashboard Cite

show abstract

Toxicity and carcinogenicity of furan in human diet

2010

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Furan is formed during commercial or domestic thermal treatment of food. The initial surveys of furan concentrations in heat-treated foods, published by European and US authorities, revealed the presence of relatively high furan levels in coffee, sauces, and soups. Importantly, furan is consistently found in commercial ready-to-eat baby foods. Furan induces hepatocellular tumors in rats and mice and bile duct tumors in rats with a high incidence. Epidemiological studies are not available. It is assumed that cis-2-butene-1,4-dial, the reactive metabolite of furan, is the causative agent leading to toxicity and carcinogenicity. Based on this data, furan is classified as a possible human carcinogen. The initial exposure estimates revealed a relatively small margin (~2,000) between human exposure and those furan doses, which induce liver tumors in experimental animals. As this may give rise for concern, in this review, the currently available toxicological and mechanistic data of furan are summarized and discussed with regard to its applicability in assessing the risk of furan in human diet.

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Analysis of DNA binding of furan in rat liver by accelerator mass spectrometry

Cited by 2 publications

References 0 publications

Furan in heat‐treated foods: Formation, exposure, toxicity, and aspects of risk assessment

Furan in heat‐treated foods: Formation, exposure, toxicity, and aspects of risk assessment

Toxicity and carcinogenicity of furan in human diet

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