Abstract Title:

Effect of consumer cooking on furan in convenience foods.

Abstract Source:

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Jan;25(1):25-31. PMID: 18041596

Abstract Author(s):

D Roberts, C Crews, H Grundy, C Mills, W Matthews

Article Affiliation:

Central Science Laboratory, Sand Hutton, York, YO41 1LZ, UK. d.roberts@csl.gov.uk


The effect of domestic preparation regimes on the level of the heat-formed toxicant furan was studied to provide useful information for exposure assessment and advice for manufacturers and consumers. Foods were cooked in a saucepan on a gas hob or microwaved and furan was determined by headspace sampling with gas chromatography-mass spectrometry. In general, furan levels did not decrease as much when foods were cooked in a microwave oven when compared with the same foods cooked in a saucepan. Furan levels decreased in most canned and jarred foods after heating in a saucepan. Low levels of furan in soups in cartons were not changed by any procedure. Furan decreased slightly in foods on standing before consumption, but did so more rapidly on stirring. The levels also decreased slightly when foods were left to stand on plates; this observation is attributed to the volatility of furan.

Study Type : Human Study
Additional Links
Problem Substances : Furan : CK(17) : AC(5)

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