The Margin of Exposure of 5-Hydroxymethylfurfural (HMF) in Alcoholic Beverages

Abstract

Objectives5-Hydroxymethylfurfural (HMF) regularly occurs in foods and in alcoholic beverages. However, the risk of HMF associated with alcohol consumption has not been systematically studied, so that this study will provide the first quantitative risk assessment of HMF for consumers of alcoholic beverages.MethodsHuman dietary intake of HMF via alcoholic beverages in the European Union was estimated based on WHO alcohol consumption data combined with our own survey data (n=944) and literature data (n=147) about the HMF contents of different beverage groups (beer, wine, spirits and unrecorded alcohol). The risk assessment was conducted using the margin of exposure (MOE) approach.ResultsFor olfactory epithelium metaplasia in female mice, a benchmark dose (BMD) of 127 mg/kg bodyweight (bw)/d and a BMD lower confidence limit (BMDL) of 79 mg/kg bw/d were calculated from National Toxicology Program oral long-term animal experiments. The average human exposure to HMF from alcoholic beverages was estimated at 6.0E-3 mg/kg bw/d, which is approximately 8.5% of the total dietary exposure. In comparison of the human exposure with BMDL, the MOE was 13,167 for average alcohol consumption scenarios, which is a value that would be generally assumed as safe for threshold based compounds.ConclusionsThe results show that the risk from HMF to the alcohol-consuming population is rather low and the priority for risk management (e.g. to reduce the contamination) is also low. Further toxicological research about HMF is required to further elucidate its mechanism.

The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review

“…These results confirmed the central role of oil concentration in roasted hazelnuts, as the HMF content increased from 66.5 to 144.0 mg/kg in non-defatted specimens exposed to extended dry heating (from 30 to 60 min, respectively) [39]. Monakhova and Lachenmeier [40] reported that HMF can be formed in most heat-treated foods with a variation in the levels ranged from trace concentration in juices to nearly 4,000 mg/kg in coffee.…”

The total margin of exposure of ethanol and acetaldehyde for heavy drinkers consuming cider or vodka

“…methanol, HMF, and higher alcohols) were within normal ranges for this product category and below toxicological thresholds (for limits including toxicological assessment see Lachenmeier et al (2011b and Monakhova and Lachenmeier (2012)). …”

Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

“…37 The TAMDI assumes that the consumer will day in day out take a fixed standard amount of flavoured food and beverages which will always contain the specific flavouring at its specified upper use level. On the other hand, the maximum EDI values (26.71-86.71 μg kg bw −1 day −1 ) of HMF found in carob liquors were well below the benchmark dose lower confidence limit (BMDL) (79 mg kg bw −1 day −1 ) (dose that corresponds to a specific change in an adverse response compared to the response in unexposed subjects), 38 the range of average daily intake of 30-150 mg person −1 established by Janzowski et al, 39 and the threshold of concern (540 μg person −1 day −1 ) and the modified theoretical added maximum daily intake (mTAMDI, 1600 μg person −1 day −1 ) established by the European Food Safety Authority. 37…”