A review of the occurrence, formation and analysis of furan in heat-processed foods

Abstract

In 2004, the US-FDA announced the findings of its exploratory surveys of furan in selected foods. In the 3 years since, there have been a number of publications on furan in foods. This review looks at furan in foods, its metabolism and toxicity. The important factor of heating is explored along with the precursors and chemical mechanisms that may be involved. Finally, prospects for limiting the occurrence, formation and retention of furan in foods are discussed.