Demystifying furan formation in foods: Implications for human health, detection, and control measures: A review

IF 14.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-12-28 DOI:10.1111/1541-4337.70087

Zahra Batool, Rajeev K. Singla, Mohammad Amjad Kamal, Bairong Shen

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Abstract

Furan (C₄H₄O), an unintended hazardous compound, is formed in various thermally processed foods through multiple pathways, raising concerns due to its potential carcinogenicity in humans. The aim of this comprehensive review was to synthesize and evaluate the latest research on furan, from its formation by different precursors to its presence in diverse food matrices, as well as the emerging methods for its detection and mitigation. Emphasizing the toxicity of furan, it explored evidence from in vitro and in vivo studies, including reproductive toxicity, carcinogenic effects, and related biomarkers. Additionally, this review focused on human risk assessments of furan exposure and discussed innovative research approaches to better understand its health risks. By consolidating current knowledge, this review provided a comprehensive perspective on furan's impact on human health and suggested future research directions to further research on furan.

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揭开食品中呋喃形成的神秘面纱：对人类健康的影响、检测和控制措施：综述。

呋喃（C₄H₄O）是一种意想不到的有害化合物，在各种热加工食品中通过多种途径形成，因其对人类的潜在致癌性而引起人们的关注。本综述的目的是综合和评价关于呋喃的最新研究，从不同前体形成呋喃到不同食物基质中呋喃的存在，以及新兴的呋喃检测和缓解方法。它强调呋喃的毒性，从体外和体内研究中探索证据，包括生殖毒性、致癌作用和相关生物标志物。此外，本次审查侧重于呋喃暴露的人类风险评估，并讨论了更好地了解其健康风险的创新研究方法。本综述通过对现有知识的梳理，对呋喃对人体健康的影响提供了一个全面的视角，并提出了呋喃进一步研究的未来研究方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.