General
Furan is a volatile, heterocyclic organic compound that is found in a wide range of foods. It is formed primarily through thermal degradation of natural food constituents during thermal processing techniques such as cooking, roasting, baking, and canning. The formation of furan in foods may follow several pathways including oxidation of polyunsaturated fatty acids, breakdown of ascorbic acid derivatives, breakdown of carbohydrates, and breakdown of amino acids in the presence or absence of reducing sugars (Locas et. al., 2004).
Furan has been identified as a potential carcinogen based on animal studies that demonstrated liver cancer at high exposure levels. The International Agency for Research on Cancer (IARC) classifies furan as "possibly carcinogenic to humans" (Group 2B). FDA stated in 2004 that its estimate of consumer exposure was well below what FDA expects would cause harmful effects.
Guidance for Industry
Because furan appears to form by different mechanisms, mitigation of furan formation requires a holistic approach. Some strategies that can be considered are:
- Ingredient Selection: Using alternative ingredients with a lower propensity for forming furan.
- Optimize Processing Conditions: Lowering temperatures and shortening processing times can reduce furan formation.
- Innovative Technologies: Employing vacuum cooking methods and steam heating, which may result in lower furan production.
Information for Consumers to Reduce Exposure
Consumers can reduce their exposure to furan in their diet by avoiding excessive baking, roasting or frying of food and reheating food multiple times, opting for steaming over baking or roasting.
Resources
- Furan (U.S. Food & Drug Administration)
- Determination of Furan in Foods (U.S. Food & Drug Administration)