Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries

• Published in: Food science and biotechnology Vol. 33; no. 11; pp. 2427 - 2440
• Main Authors: Oh, Jeongeun, Lee, Yoojeong, Lee, Kwang-Geun
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.08.2024; Springer Nature B.V; 한국식품과학회
• Subjects: Analytical methods; Baby foods; Carcinogenicity; Carcinogens; Chemistry; Chemistry and Materials Science; Coffee; Dietary intake; Food additives; Food intake; Food processing; Food Science; Food sources; Furans; Invited Review; Measurement methods; Nutrition; Pesticides; Processed foods; Regional analysis; Regional development; risk; Risk analysis; Risk assessment; Traditions; 식품과학; Furan; Analytical methods; Culinary culture; Risk assessment; Mitigation strategies
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01578-0

This article provides an overview of analytical methods for measuring furan levels in food. Given the potential carcinogenicity of furans in humans, several studies have focused on assessing furan levels in various food products. In this review, we specifically examine furan levels in foods that are central to regional culinary traditions and summarize the results of country-specific risk assessments. Consequently, we have identified foods that contribute significantly to dietary furan exposure in each region. Coffee and baby foods, regardless of region, emerged as the primary sources of furan intake among adults and infants, respectively. Several previous studies have been conducted to develop various mitigation strategies aimed at reducing exposure to furan through food intake. Therefore, in this paper, we categorize effective mitigation strategies into two main groups: alterations to processing conditions and the addition or removal of food additives and ingredients.