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Furan in heat‐treated foods: Formation, exposure, toxicity, and aspects of risk assessment
Author(s) -
Moro Sabrina,
Chipman James Kevin,
Wegener JanWillem,
Hamberger Carolin,
Dekant Wolfgang,
Mally Angela
Publication year - 2012
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201200093
Subject(s) - furan , carcinogen , toxicity , food contaminant , tolerable daily intake , mode of action , toxicology , chemistry , physiology , medicine , food science , body weight , biology , biochemistry , organic chemistry
Furan is formed in a variety of heat‐treated foods through thermal degradation of natural food constituents. Relatively high levels of furan contamination are found in ground roasted coffee, instant coffee, and processed baby foods. European exposure estimates suggest that mean dietary exposure to furan may be as high as 1.23 and 1.01 μg/kg bw/day for adults and 3‐ to 12‐month‐old infants, respectively. Furan is a potent hepatotoxin and hepatocarcinogen in rodents, causing hepatocellular adenomas and carcinomas in rats and mice, and high incidences of cholangiocarcinomas in rats at doses ≥2 mg/kg bw. There is therefore a relatively low margin of exposure between estimated human exposure and doses that cause a high tumor incidence in rodents. Since a genotoxic mode of action cannot be excluded for furan‐induced tumor formation, the present exposures may indicate a risk to human health and need for mitigation. This review summarizes the current knowledge on mechanisms of furan formation in food, human dietary exposure to furan, and furan toxicity, and highlights the need to establish the risk resulting from the genotoxic and carcinogenic properties of furan at doses lower than 2 mg/kg bw.