Levels of furan in foods from the first French Total Diet Study on infants and toddlers

Lambert, Marine; Inthavong, Chanthadary; Desbourdes, Caroline; Hommet, Frédéric; Sirot, Véronique; Leblanc, Jean-Charles; Hulin, Marion; Guérin, Thierry

doi:10.1016/j.foodchem.2018.05.119

Cited by 15 publications

(14 citation statements)

References 24 publications

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“…The limit of determination (LOD) and limit of quantification (LOQ) should be possibly low for the accuracy of the dietary exposure assessment on account of some foods that have not detectable residues (Lambert et al., 2018). The level of furan was analyzed in commercially available baby food samples taken from the market of Taiwan.…”

Section: Dietary Exposure and Risk Assessment Of Furan In Baby Food Productsmentioning

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: Dietary Exposure and Risk Assessment Of Furan In Baby Food Productsmentioning

confidence: 99%

“…This method was applied for the analysis of 134 food samples collected from the first French Total Diet Study on infants and toddlers. Furan was found in 84% and quantified in 61% of the samples, at average concentrations ranging from 0 to 44 µg/kg (Table 3) (Lambert et al., 2018).…”

Section: Furan Analysis In Baby Foodsmentioning

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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“…Several studies reported different levels of furan in baby foods and infant formulas; EFSA 31-32, 0.2-3.2 μg/kg, Liu and Tsai 4.23-124.1, 2.4-28.7 μg/kg [24,25]. Lambert et al determined the furan levels of many foods including baby foods and infant formulas ( Table 1) [26].…”

Section: Furanmentioning

confidence: 99%

“…The mean level of furan in different food groups [26]. et al suggested that 3-MCPD carries unignorable risks for human health with regard to its potential hazard [39].…”

Section: Chloropropanolsmentioning

confidence: 99%

“…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%

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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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Contaminants as Chemical Hazards in Food

Cariou¹,

Bizec²

2022

Hazards in the Food Processing and Distribution Chain

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Levels of furan in foods from the first French Total Diet Study on infants and toddlers

Cited by 15 publications

References 24 publications

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

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

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

Contaminants as Chemical Hazards in Food

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