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research
Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment
Authors
Burka
Byrns
+58 more
Carfagna
Carthew
Chen
Chen
Chen
Chen
Cordelli
Crews
Durling
EFSA
EFSA
EFSA
Elmore
Fan
Fransson-Steen
Frey
Gates
Gill
Gill
Glatt
Hamadeh
Hamberger
Hamberger
Hasnip
Hickling
Hickling
Hodges
Huang
Furan, IARC
Jeffrey
Kedderis
Kellert
Kellert
Kuballa
Leopardi
Lu
Lu
Mally
Marinari
Maronpot
McDaniel
Metzger
Minorczyk
Moro
Moser
Mugford
Toxicology and carcinogenesis studies of furan NTP
Perez Locas
Peterson
Peterson
Peterson
Reinhard
Scholl
Scholl
Stich
Wang
Wegener
Wilson
Publication date
1 January 2012
Publisher
Doi
Cite
Abstract
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. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
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