Data requirements for risk assessment of furan in food

Heppner, Claudia; Schlatter, Josef Rudolf

doi:10.1080/02652030701408274

Cited by 46 publications

(27 citation statements)

References 19 publications

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“…If children and adults eat 60 g toasted bread /day ( 2-3 slices) containing 17 ng furan/g, the daily exposure increases with 1µg, which makes no difference for adults drinking coffee, but double the furan levels in children aged 4-6 years. When comparing the intake estimates from this study, with the furan estimates calculated by Heppner and Schlatter (2007), the findings regarding the meals studied are comparable. However, the present study additionally includes breakfast cereals, an important contributor to the children's exposure to furan.…”

Section: µG/daysupporting

confidence: 58%

Furan in heat processed food products including home cooked food products and ready‐to‐eat products

Fromberg

Fagt

Granby

2009

EFSA Supporting Publications

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Furan has been found to be formed in canned, jarred and roasted food items and high levels of furan have been found in coffee. As furan is carcinogenic in animal experiments attention has been drawn to the presence in commercial and home-cooked foods. In the present study performed by the the National Food Institute at the Technical University of Denmark, the formation of furan in home cooked foods as well as the stability of furan during cooking, saving and reheating of the meals are presented. Home cooked foods having high levels of carbohydrates are most likely to form furan for instance are furan levels found in toasted bread slices, French fries and crisps correlated with the browning level. As worst case scenarios, foods were home cooked using canned ingredients which contained furan. However, this did not lead to elevated levels of furan in the prepared home cooked foods. For ready-to-eat foods with an initial level of furan, cooking reduced the level of furan in the food to about half the original content probably due to evaporation of furan during heating. Nevertheless furan is relatively stable in heated foods left for cooling where the losses of furan were insignificant.Samples of breakfast cereals and dry bread products have relatively high levels of furan and also bakeware like biscuits, cookies; snacks like crisps, popcorn etc. and sundried fruit and vegetables like raisins, tomatoes contained furan. An estimate of the furan intake for Danish adults revealed that 95% was from consumption of coffee, whereas the food group contributing most to Danish children's intake of furan is the breakfast cereals. SummaryFuran has been found to be formed in canned, jarred and roasted food items and high levels of furan have been found in coffee. As furan is carcinogenic in animal experiments, attention has been drawn to its presence in commercial and home-cooked foods. In the present report results of the Furan in heat processed food productsThe present document has been produced and adopted by the bodies identified above as author(s). In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the author(s) in the context of a grant agreement between the European Food Safety Authority and the author(s). The present document is published complying with the transparency principle to which the European Food Safety Authority is subject. It may not be considered as an output adopted by EFSA. EFSA reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.-2-investigation of the formation of furan in home cooked food are presented as well as the stability of furan during cooking, saving and reheating of the meals.Several of the home cooked foods have been tested for their ability to form furan during the preparation of the meals. Home cooked foods rich in carbohydrates are most likely to form furan, probably due to Maillard browning reactions of the f...

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Section: µG/daysupporting

confidence: 58%

Furan in heat processed food products including home cooked food products and ready‐to‐eat products

Fromberg

Fagt

Granby

2009

EFSA Supporting Publications

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“…Since the consumption reports of furan-containing foods such as canned sesame leaf, Korean seasoned pork or beef and whelk was not available we were unable to estimate the exposure assessment of the food products. Brewed coffee and baby foods are internationally well-known for having a lot of furan and average consumption of them is much higher than any other food (Heppner & Schlatter, 2007;Morehouse et al, 2008;Zoller et al, 2007). But in Korea, the average consumption of brewed coffee and baby food is only 3.5 and 3.9 g day (0-24 month baby), respectively (KHID, 2005).…”

Section: Exposure Estimatesmentioning

confidence: 97%

Analysis of furan in heat-processed foods consumed in Korea using solid phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS)

Kim¹,

Kim²,

Lee³

2010

Food Chemistry

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“…Considering a consumption of 234 g/day of canned baby food (Kersting et al 1998), this would result in an exposure of < 0.03 to 3.5 µg/kg b.w./day (assuming a body weight of 7.5 kg of a 6 month old baby, EC 1993). However, for a reliable exposure assessment definition, the occurrence data on furan in a wide spectrum of food commodities as well as toxicological studies are needed (Heppner 2006).…”

Section: Exposure Assessment For Furanmentioning

confidence: 99%

Furan in food - a review

Vránová¹,

Ciesarová²

2009

Czech J. Food Sci.

110

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Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as "possibly carcinogenic to human" by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.

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Data requirements for risk assessment of furan in food

Cited by 46 publications

References 19 publications

Furan in heat processed food products including home cooked food products and ready‐to‐eat products

Furan in heat processed food products including home cooked food products and ready‐to‐eat products

Analysis of furan in heat-processed foods consumed in Korea using solid phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS)

Furan in food - a review

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