Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measures.

Abstract

This review presents the latest industry data (>24,000 entries) on the occurrence of furans in several foods. The robust dataset can serve to establish future trends, importantly including for the first time numerous alkylated furans. It also reveals additional possible sources that directly or indirectly impact the large variability reported in the data, such as agronomic factors, storage practices and conditions. Taking a long term view, higher CO₂ levels are expected to increase lipids and carbohydrates in several crop plants, possibly adding to the overall load of furan precursors. So far, no meaningful avenues - besides lower thermal input or practices that facilitate the volatilization of furan - have been validated that would enable a significant reduction in exposure of furans via the diet. Most studies fail to either demonstrate the impact of the measures on the organoleptic and/or nutritional properties of the final product, or test their feasibility at industrial scale. At this point in time it makes little sense to establish risk management measures, such as for example so-called "action limits", or maximum limits. Finally, considering the totality of the scientific evidence outlined in this review, we believe that a proportionate way forward is the as low as reasonably achievable principle.