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

  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},
  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.



Furan in Commercially Processed Foods: Four-Year Field Monitoring and Risk Assessment Study in Korea

Exposure estimates found in this study are lower than those prescribed by the U.S. Food and Drug Administration (FDA), and the total exposure estimate of furan was determined to be 10.6 ng/kg/d for adults, and 17.4 ng/ kg/D for babies.

Furan in food: Headspace method and product survey

Levels of furan in various foods were measured in order to identify the products that contribute most to the human intake offuran and for the adult population coffee seems to be an important product with respect to furan intake.

Detailed exposure assessment of dietary furan for infants consuming commercially jarred complementary food based on data from the DONALD study.

This paper will provide a detailed exposure assessment for babies consuming these foods considering different intake scenarios, and Mitigative measures to avoid furan in complementary foods should be of high priority for risk management.

Furan levels in coffee as influenced by species, roast degree, and brewing procedures.

The factor that most influenced the furan content in coffee brew was the brewing procedure, and furan levels in the beverages varied from <10 to 288 μg/kg.

Furan in Kaffee und Kaffeegetränken

The current investigation shows furan-concentrations in coffee in all its forms: green coffee, coffee beans, coffee-alternatives and coffee beverages. All coffee products tested, except green coffee,

Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure

Exposure estimates for several adult food types were calculated, with brewed coffee being the major source of furan in the adult diet (0.15 µg kg−1 body weight day−1).

Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure

Dietary exposures to furan and total furans were calculated and three coffee samples were analysed ‘as is’, without brewing, and were found to have high levels of furans, especially 2-methylfuran, at a maximum of 8680 ng g−1.

Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling

It is shown that the formation of furan during roasting is dependent on roasting conditions and is, therefore, directly linked to achieving targeted flavour profiles and modifications in process conditions potentially to reduce furan levels may have the opposite effect on other undesired reaction products of the roasting chemistry.

Some factors affecting the formation of furan in heated foods

Furan was shown to form in foods on heating, although it did not accumulate to a significant degree on heating in an open vessel, and at the levels used in gaskets, epoxidized oils should not affect the formation of furan in foods.

Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography–mass spectrometry: effect of brewing procedures

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