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

Abstract

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.

Low Molecular Weight Volatile Organic Compounds Indicate Grazing by the Marine Rotifer Brachionus plicatilis on the Microalgae Microchloropsis salina

“…Previously, 3-methylfuran has been identified as a volatile generated from various fungal species and could potentially be a biomarker for mold [ 29 ]. Furans, especially 2- and 3-methylfuran, have been identified as oxidation products of PUFAs, such as linolenic acid, and thus have been identified as food contaminants [ 30 ]. It is also possible that oxidation of isoprene resulted in the formation of the 2- and/or 3-methylfuran chemical signals [ 31 ].…”

Processing in the food chain: do cereals have to be processed to add value to the human diet?

“…For example, in Europe, EFSA has characterised that grain and grain-based products are chief sources of furans in children, but not in adults. In adults, coffee is the main contributor of furans (82) . Mitigation strategies depend on the food product and include lowering the thermal load, adding antioxidants, that delay lipid oxidation (82) .…”

“…In adults, coffee is the main contributor of furans (82) . Mitigation strategies depend on the food product and include lowering the thermal load, adding antioxidants, that delay lipid oxidation (82) . However, specific mitigation strategies are still under investigation (82) .…”

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

“…Significant uncertainty is reported on the risk to health posed by the consumption of furan with foods (Kettlitz et al., 2019). Thus, new strategies should be developed to eliminate its presence in foods.…”

“…Thus, new strategies should be developed to eliminate its presence in foods. In addition, preventive measures should be considered to reduce its formation during food‐processing operations (Kettlitz et al., 2019). Researchers have reported that furan is rapidly accumulated during heat treatment of canned and jarred baby food products when compared to products heated in an open container due to the thermal load in sealed vessels (Frank et al., 2020).…”