Analysis and risk assessment of furan in coffee products targeted to adolescents

@article{Waizenegger2012AnalysisAR,
  title={Analysis and risk assessment of furan in coffee products targeted to adolescents},
  author={Julia Waizenegger and Gertrud Winkler and Thomas Kuballa and Winfried Ruge and Mathilde Kersting and Ute Alexy and Dirk W. Lachenmeier},
  journal={Food Additives \& Contaminants: Part A},
  year={2012},
  volume={29},
  pages={19 - 28}
}
The aim of this work was to analyse the furan concentrations in coffee products targeted to adolescents and to estimate the health risk for those consumers by using the consumption data of the Dortmund Nutritional and Anthropometric Longitudinally Designed Study (DONALD). Three different kinds of coffee beverages were analysed: ‘coffee ready to drink’ (i.e. industrially manufactured and packaged products available in cans or plastic cups), ‘coffee instant’ (i.e. soluble coffee in powder form… 

Caffeine Exposure in Children and Adolescents Consuming Ready-to-Drink Coffee Products

The intake of coffee beverages by children and adolescents between the age groups 10 and 18 was estimated using data from the Dortmund Nutritional and Anthropometric Longitudinally Designed Study, and the caffeine content of RTD coffee products varied between 0.03 and 1.78 g/L.

Risks for public health related to the presence of furan and methylfurans in food

The CONTAM Panel used a margin of exposure (MOE) approach for the risk characterisation using as a reference point a benchmark dose lower confidence limit for the incidence of cholangiofibrosis in the rat and the calculated MOEs indicate a health concern.

Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions.

Findings of this study can practically guide industry, government, and consumer agencies to reduce the risk exposure to furan during coffee consumptions.

The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene—Two Emerging Potential Human Carcinogens?

The data about the occurrence of furfuryl alcohol and β-myrcene in foods and beverages is currently judged as insufficient for exposure and risk assessment.

Analysis of furan and monosaccharides in various coffee beans

The furan levels in commercial coffee product samples were 49–2155, 10–201 and 15–209 ng/g, respectively, and glucose decreased the greatest after roasting and is thereby considered the major contributor to the formation of furan.

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A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace–solid-phase micro-extraction (HS–SPME) coupled to gas chromatography–mass
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