French infant total diet study: Dietary exposure to heat-induced compounds (acrylamide, furan and polycyclic aromatic hydrocarbons) and associated health risks

Sirot, Véronique; Rivière, Gilles; Leconte, Stéphane; Vin, Karine; Traore, Thiéma; Jean, Julien; Carne, Géraldine; Gorecki, Sébastien; Veyrand, Bruno; Marchand, Philippe; Bizec, Bruno Le; Jean-Pierre, Cravedi; Feidt, Cyril; Vasseur, Paule; Lambert, Marine; Inthavong, Chanthadary; Guérin, Thierry; Hulin, Marion

doi:10.1016/j.fct.2019.05.009

Cited by 36 publications

(16 citation statements)

References 31 publications

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“…Another study showed that fructose is also responsible for furan formation (Bule et al., 2010). Other processing techniques such as irradiation have also been reported as the cause of furan formation due to the production of free radicals (Shahbaz et al., 2016a; Sirot et al., 2019). UV light also resulted in the formation of furan (60 ng/mL) in apple cider (Hu et al., 2016).…”

Section: Mechanism Of Furan Formationmentioning

confidence: 99%

“…The increased exposure of infants to furan resulted from heat‐treated foods including jarred foods (EFSA, 2017). The risk of carcinogenic effects in babies is higher compared to adults due to the increased rate of cell proliferation in the liver, low body weight, underdeveloped detoxification mechanism, and less developed metabolic system (Sirot et al., 2019). For this reason, many studies have been focused on the analysis of furan in baby foods (Condurso et al., 2018; Pavesi Arisseto et al., 2010; Pugajeva et al., 2016; Ruiz et al., 2010; Scholl et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

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Formation of furan in baby food products: Identification and technical challenges

Javed

Shahbaz

Nawaz

et al. 2021

Comp Rev Food Sci Food Safe

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Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food‐processing technologies such as high‐pressure processing (HPP), high‐pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP‐treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.

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Section: Mechanism Of Furan Formationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Formation of furan in baby food products: Identification and technical challenges

Javed

Shahbaz

Nawaz

et al. 2021

Comp Rev Food Sci Food Safe

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“…Furan is a colorless toxic chemical produced in various food items during heat processing and in some industrial processes (Delatour et al, 2020;Rehman et al, 2019;Morehouse et al, 2018;Sirot et al, 2019). It has been reported that furan can induce oxidative stress, endocrine disruption and toxic effects on the reproductive system of male rats (Rehman et al, 2019).…”

Section: Chemical Contextmentioning

confidence: 99%

Crystal structure ofN′-[4-(dimethylamino)benzylidene]furan-2-carbohydrazide monohydrate

et al. 2020

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The condensation of 2-furoic hydrazide and 4-dimethyl aminobenzaldehyde in ethanol yielded a yellow solid formulated as the title compound, C14H15N3O2·H2O. The crystal packing is stabilized by intermolecular O(water)—H...O,N(carbohydrazide) and N—H...O(water) hydrogen bonds, which form a two-dimensional network along the bc plane. Additional C—H...O interactions link the molecules into a three-dimensional network. The dihedral angle between the mean planes of the benzene and the furan ring is 34.47 (6)°. The carbohydrazide moiety, i.e., the C=N—N—C=O fragment and the benzene ring are almost coplanar, with an angle of 6.75 (9)° between their mean planes.

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“…Sörgel et al detected acrylamide in milk of mothers consuming foods that contain high levels of acrylamide such as potato chips, French fries etc. They stated that 10 to 50% of acrylamide occurring in pregnant women due to nutrition is transferred Baby foods, other than cereal-based 24 (17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31) Processed cereal-based baby foods 73 (70)(71)(72)(73)(74)(75)(76) Other products based on potatoes, cereals and cocoa 97 (92-101)…”

Section: Acrylamide Furan and Chloropropanol Exposure Caused By Breamentioning

confidence: 99%

The Evaluation of Childhood Foods and Infant Formula Exposure to Furan, Chloropropanols and Acrylamide Contamination by Food Processing

Başaran¹

2020

Infant Feeding - Breast Versus Formula

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This review attempted to evaluate the exposure of thermal processing contaminants such as furan, chloropropanols and acrylamide from infant formulas. Furan, chloropropanols and acrylamide exist at varying levels in several types of foods that are consumed in daily diet including infant formulas. The consumption of these foods leads to the exposure to the thermal processing contaminants. In this sense, it is apparent that humans face hidden danger through dietary exposure throughout their lives. Infants are considered as the age group that expose to the highest levels of these substances as a result of the fact that they have low body weight and consume infant formulas in their diets as alternative nutrition. The review emphasizes that the infant formulas are not innocent, on the contrary, they can be considered as safety critical for infants considering that infant formulas include furan, chloropropanols and acrylamide. Therefore, this review suggests that in this sense all shareholders’ (university, non-governmental organizations, public and private sector) acting in concert with each other is crucially important for the health of individuals and overall society.

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French infant total diet study: Dietary exposure to heat-induced compounds (acrylamide, furan and polycyclic aromatic hydrocarbons) and associated health risks

Cited by 36 publications

References 31 publications

Formation of furan in baby food products: Identification and technical challenges

Formation of furan in baby food products: Identification and technical challenges

Crystal structure ofN′-[4-(dimethylamino)benzylidene]furan-2-carbohydrazide monohydrate

The Evaluation of Childhood Foods and Infant Formula Exposure to Furan, Chloropropanols and Acrylamide Contamination by Food Processing

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