Preliminary assessment of the risk linked to furan ingestion by babies consuming only ready-to-eat food

References

• Alcorn J, McNamara PJ. 2003. Pharmacokinetics in the newborn. Adv Drug Deliv Rev. 55:667–686.
   PubMed Web of Science ®Google Scholar
• Arisseto AP, Vicente E, De Figueiredo Toledo MC. 2010. Determination of furan levels in commercial samples of baby food from Brazil and preliminary risk assessment. Food Addit Contam Part A. 27:1051–1059.
   Google Scholar
• Bakhiya N, Appel KE. 2010. Toxicity and carcinogenicity of furan in human diet. Arch Toxicol. 84:563–578.
   PubMed Web of Science ®Google Scholar
• Benford D, Bolger PM, Carthew P, Coulet M, DiNovi M, Leblanc J-C, Renwick AG, Setzer W, Schlatter J, Smith B, et al. 2010. Application of the Margin of Exposure (MoE) approach to substances in food that are genotoxic and carcinogenic. Food Chem Toxicol. 48:S2–S24.
   PubMed Web of Science ®Google Scholar
• Carthew P, DiNovi M, Setzer RW. 2010. Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic – example: Furan (CAS No. 110-00-9). Food Chem Toxicol. 48:S69–S74.
   PubMed Web of Science ®Google Scholar
• Chen LJ, Hecht SS, Peterson LA. 1995. Identification of cis-2-butene-1,4-dial as a microsomal metabolite of furan. Chem Res Toxicol. 8:903–906.
   PubMed Web of Science ®Google Scholar
• Constable A, Barlow S. 2009. Summary report of a workshop held in October 2008. Application of the margin of exposure approach to compounds in food which are both genotoxic and carcinogenic [Internet]. ILSI Europe Report Series. Available from: http://www.ilsi.org/Publications/MOE%20WS%20Report.pdf
   Google Scholar
• Crews C, Castle L. 2007. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends Food Sci Technol. 18:365–372.
   Web of Science ®Google Scholar
• European Food Safety Authority. 2009. Technical report of EFSA prepared by Data Collection and Exposure Unit (DATEX) on monitoring of furan in food. The EFSA Sci Rep. 304:1–23.
   Google Scholar
• European Food Safety Authority. 2011. Update on furan levels in food from monitoring years 2004–2010 and exposure assessment. EFSA J. 9:2347–2380.
   Google Scholar
• Feinberg M, Bertail P, Tressou J, Verger P. 2006. Analyse des risques alimentaires. Paris: Lavoisier.
   Google Scholar
• Fromberg A, Fagt S, Granby K. (2009). Furan in heat processed food products including home cooked food products and ready-to-eat products [Internet]. In: Report of the EFSA CFP/EFSA/DATEX/2007/03, The National Food Institute, the Technical University of Denmark, Søborg. Available from: http://www.efsa.europa.eu/fr/scdocs/doc/1e.pdf
   Google Scholar
• Hamberger C, Kellert M, Schauer UM, Dekant W, Mally A. 2010. Hepatobiliary toxicity of furan: identification of furan metabolites in bile of male F344/N rats. Drug Metab Dispos. 38:1698–1706.
   PubMed Web of Science ®Google Scholar
• Hasnip S, Crews C, Castle L. 2006. Some factors affecting the formation of furan in heated foods. Food Addit Contam Part A. 23:219–227.
   PubMed Web of Science ®Google Scholar
• Heppner CW, Schlatter JR. 2007. Data requirements for risk assessment of furan in food. Food Addit Contam Part A. 24(Suppl 1):114–121.
   PubMedGoogle Scholar
• International Agency for Research on Cancer. 1995. Monographs on the evaluation of carcinogenic risks to humans. Volume 63. France: IARC; p. 393.
   Google Scholar
• Kedderis GL, Carfagna MA, Held SD, Batra R, Murphy JE, Gargas ML. 1993. Kinetic-analysis of furan biotransformation by F344 rats in-vivo and in-vitro. Toxicol Appl Pharmacol. 123:274–282.
   PubMed Web of Science ®Google Scholar
• Kim T-K, Lee Y-K, Kim S, Park YS, Lee K-G. 2009. Furan in commercially processed foods: four-year field monitoring and risk assessment study in Korea. J Toxicol Environ Health Part A Curr Iss. 72:1304–1310.
   PubMed Web of Science ®Google Scholar
• Kim T-K, Lee Y-K, Park YS, Lee K-G. 2009. Effect of cooking or handling conditions on the furan levels of processed foods. Food Addit Contam Part A. 26:767–776.
   Web of Science ®Google Scholar
• Leclercq C, Arcella D, Piccinelli R, Sette S, Le Donne C, TurriniA. 2009. The Italian National Food Consumption Survey INRAN-SCAI 2005-06: main results in terms of food consumption. Publ Health Nutr. 12:2504–2532.
   PubMed Web of Science ®Google Scholar
• Lenaers S, Goffin I, Vinck J. 2002. Onderzoek naar de voedingssituatie van jonge kinderen [Internet]. Kind & Gezin. 578p. Available from: http://www.kindengezin.be/img/onderzoek-naar-de-voedingssituatie-van-jonge-kinderen-2002.pdf
   Google Scholar
• Maga JA. 1979. Furans in foods. CRC Crit Rev Food Sci Nutr. 11:355–400.
   PubMed Web of Science ®Google Scholar
• Minorczyk M, Starski A, Jedra M, Gawarska H, Sawilska-Rautenstrauch D. 2011. Studies on the occurrence of furan in food for infants by gas chromatography with mass spectrometry method. Rocz Panstw Zakl Hig. 62:283–288.
   PubMedGoogle Scholar
• Moro S, Chipman JK, Wegener JW, Hamberger C, Dekant W, Mally A. 2012. Furan in heat-treated foods: formation, exposure, toxicity, and aspects of risk assessment. Mol Nutr Food Res. 56:1197–1211.
   PubMed Web of Science ®Google Scholar
• Moser GJ, Foley J, Burnett M, Goldsworthy TL, Maronpot R. 2009. Furan-induced dose-response relationships for liver cytotoxicity, cell proliferation, and tumorigenicity (furan-induced liver tumorigenicity). Exp Toxicol Pathol. 61:101–111.
   PubMed Web of Science ®Google Scholar
• National Academy of Sciences. (2000). Spacecraft maximum allowable concentrations for selected airborne contaminants [Internet]. 4(B14). Washington (DC): The National Academies Press; p. 307–329. Available from: http://fermat.nap.edu/books/0309067952/html/307.html
   Google Scholar
• National Toxicology Program. (1993). Toxicology and carcinogenesis studies of furan (CAS No. 110-00-9) in F344/N rats and B6C3Fl mice (gavage studies) [Internet]. NTP Technical Report No. 402 U.S. Department of Health and Human Services, Public Health Service, National Institutes of Health, Research Triangle Park, NC. Available from: http://ntp.niehs.nih.gov/ntp/htdocs/LT_rpts/tr402.pdf
   Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, De Pauw E, Scippo M-L, De Kimpe N. 2011. Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins. J Food Agric Chem. 59:2368–2376.
   PubMed Web of Science ®Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, De Pauw E, Scippo M-L, De Kimpe N. 2012. Furan Formation in starch based model systems containing carbohydrates in combination with proteins, ascorbic aci and lipids. Food Chem. 133:816–821.
   Web of Science ®Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, Eppe G, De Pauw E, Scippo M-L, De Kimpe N. 2010. Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions. Food Chem. 121:1163–1170.
   Web of Science ®Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, Uytterhoeven V, Eppe G, De Pauw E, Scippo M-L, et al. 2010. Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan. J Food Agric Chem. 58:9579–9586.
   PubMed Web of Science ®Google Scholar
• Peterson LA, Cummings ME, Chan JY, Vu CC, Matter BA. 2006. Identification of a cis-2-Butene-1,4-dial-derived glutathione conjugate in the urine of furan-treated rats. Chem Res Toxicol. 19:1138–1141.
   PubMed Web of Science ®Google Scholar
• Peterson LA, Cummings ME, Vu CC, Matter BA. 2005. Glutathione trapping to measure microsomal oxidation of furan to cis-2-butene-1,4-dial. Drug Metab Dispos. 33:1453–1458.
   PubMed Web of Science ®Google Scholar
• Peterson LA, Naruko KC, Predecki DP. 2000. A reactive metabolite of furan, cis-2-Butene-1,4-dial, is mutagenic in the ames assay. Chem Res Toxicol. 13:531–534.
   PubMed Web of Science ®Google Scholar
• Petrie A, Watson P. 2006. Statistics for veterinary and animal science. 2nd ed. Oxford: Blackwell Publishing; p. 312.
   Google Scholar
• Roberts DPT, Crews C, Grundy H, Mills C, Matthews W. 2008. Effect of consumer cooking on furan in convenience foods. Food Addit Contam Part A. 25:25–31.
   Web of Science ®Google Scholar
• Scholl G, Humblet M-F, Scippo M-L, De Pauw E, Eppe G, Saegerman C. 2012. Risk assessment of Belgian adults for furan contamination through the food chain. Food Addit Contam Part A. 29:345–353.
   PubMed Web of Science ®Google Scholar
• Scholl G, Huybrechts I, Humblet M-F, Scippo M-L, De Pauw E, Eppe G, Saegerman C. 2012. Risk assessment for furan contamination through the food chain in Belgian children. Food Addit Contam Part A. 29:1219–1229.
   PubMed Web of Science ®Google Scholar
• Scholl G, Scippo M-L, De Pauw E, Eppe G, Saegerman C. 2012. Estimation of the furan contamination through the Belgian food chain. Food Addit Contam Part A. 29:172–179.
   PubMed Web of Science ®Google Scholar
• Shapiro SS, Wilk MB. 1965. An analysis of variance test for normality (complete data). Biometrika. 52:591–611.
   Web of Science ®Google Scholar
• Stadler RH, Anklam E. 2007. Update on the progress in acrylamide and furan research. Food Addit Contam Part A. 24(Suppl 1):1–2.
   PubMedGoogle Scholar
• US-Food and Drug Administration. (2005). Furan in food, thermal treatment; request for data and information. Silver Spring (MD): United States-Food and Drug Administration.
   Google Scholar
• Wegener J-W, Lopez-Sanchez P. 2010. Furan levels in fruit and vegetables juices, nutrition drinks and bakery products. Anal Chim Acta. 672:55–60.
   PubMed Web of Science ®Google Scholar
• Williams GM, Arisseto AP, Baines J, DiNovi M, Feeley M, Schlatter J, Slob W, Toledo MCF, Vavasour E. 2011. Safety evaluation of certain contaminants in food. WHO food additives series: 63. FAO JECFA Monogr. 8:487–603. Available from: http://whqlibdoc.who.int/publications/2011/9789241660631_eng.pdf.Furan.
   Google Scholar