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

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Chemistry, analysis, control, exposure & risk assessment, 2008-03, Vol.25 (3), p.259-264
• Main Authors: Morehouse, Kim M., Nyman, Patricia J., McNeal, Timothy P., DiNovi, Michael J., Perfetti, Gracia A.
• Format: Article
• Language: English
• Subjects: Adult; Carcinogens - analysis; Carcinogens - toxicity; Coffee; Food Contamination - analysis; Food Handling; Furan; Furans - analysis; Furans - toxicity; gas chromatography; Gas Chromatography-Mass Spectrometry - methods; headspace; Hot Temperature; Humans; mass spectroscopy; Meat Products; processed food
• ISSN: 1944-0049; 1944-0057
• DOI: 10.1080/02652030701552949

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 µg 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 µg kg −1 body weight day −1 .