Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure

Abstract

Furan is a suspected human carcinogen that is formed in some processed foods at low ng per g levels. Recent improvements in analytical methodology and scientific instrumentation have made it possible to accurately measure the amount of furan in a wide variety of foods. Results from analysis of more than 300 processed foods are presented. Furan was found at levels ranging from non-detectable (LOD, 0.2-0.9 ng g(-1)) to over 100 ng g(-1). Exposure estimates for several adult food types were calculated, with brewed coffee being the major source of furan in the adult diet (0.15 microg kg(-1) body weight day(-1)). Estimates of mean exposure to furan for different subpopulations were calculated. For consumers 2 years and older, the intake is estimated to be about 0.2 microg kg(-1) body weight day(-1).

Furan and alkylated furans in heat processed food, including home cooked products

“…The beverages (n = 32) investigated include fruit and vegetable juice, milk, cream, tea, soft drinks, syrup and cocoa. Previous studies have found low levels of furan in juices and beers Morehouse et al 2007;Zoller et al 2007). In the present study, varying levels of furan were found in beer and coffee with the lowest levels observed in ready-to-drink beer (LOQ 2.9 µg/kg) and instant coffee (LOQ to 6.6 µg/kg).…”

“…In addition, the EFSA has reported concern over the genotoxicity of 2-alkylfurans (EFSA 2011b). The diversity of foods which contain furan suggests that multiple pathways are likely to be involved in the formation of furan in foods (Morehouse et al 2007;Owczarek-Fendor et al 2011;. Studies performed in model systems have shown that furan and methylfuran can be generated from heating ascorbic acid, polyunsaturated fatty acids, unsaturated aldehydes, sugars, and amino acids (Perez & Yalayan 2004;Becalski & Slaman 2005;Limacher et al 2007;Limacher 2008;Roberts et al 2008;Vranová & Ciesarová 2009;Owczarek-Fendor et al 2010a,b, 2012Adams et al 2011;Duan & Barringer 2012;Anese & Suman 2013).…”

Subchronic Oral Toxicity Study of Furan in Fischer-344 Rats

“…Furan is a colorless, volatile, lipophilic compound that is formed during traditional heat treatment processes such as cooking, canning, and baking (Morehouse et al 2008). A recent survey performed by the United States Food and Drug Administration (FDA) on approximately 300 food samples showed that furan is present in a wide range of foods up to levels greater than 100 mg/g.…”

“…A recent survey performed by the United States Food and Drug Administration (FDA) on approximately 300 food samples showed that furan is present in a wide range of foods up to levels greater than 100 mg/g. For example, it is found in cooked and canned meats, roasted coffee, beer, and wheat breads (Bolger et al 2009;Crew and Castle 2007;Maga 1979;Morehouse et al 2008). These data have been supported by similar findings by the European Food Safety Authority (2004) and the Swiss Office of Public Health (Reinhard et al 2004).…”

Determination of furan by headspace solid-phase microextraction–gas chromatography–mass spectrometry in balsamic vinegars of Modena (Italy)

“…Since the European Food Safety Authority has called for more information on the occurrence of furan in foods, this work contributes to the limited available data about the levels of furan in a popular seasoning in wide use today. In order to give a contribute to the evaluation of the human intake for this seasoning, it may be useful to compare the data reported in this paper with the content of furan in various food recently evaluated, for example, from Heppner and Schlatter (2007) and Morehouse, Nyman, McNeal, Dinovi, and Perfetti (2008).…”