Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago, Chile.
Food Funct. 2013 Jul;4(7):1001-15. doi: 10.1039/c3fo30375f. Epub 2013 Apr 9.
The presence of furan in a broad range of heat processed foods (0-6000 μg kg(-1)) has received considerable attention due to the fact that this heat induced contaminant is considered as a "possible carcinogenic compound to humans". Since a genotoxic mode of action could be associated with furan-induced tumor formation, current human exposure levels to this contaminant may indicate a risk to human health and the necessity for its mitigation. This review summarizes and focuses on the main issues of furan toxicity, human dietary exposure to furan and mechanisms of furan formation. Additionally, the role of some critical factors such as heating conditions, pH and matrix microstructure are discussed in order to propose some potential methodologies for furan mitigation in a wide range of heated foods.
由于这种热诱导污染物被认为是一种“对人类可能致癌的化合物”，因此广泛存在于热加工食品中的呋喃（0-6000μgkg(-1)）引起了相当大的关注。由于呋喃诱导肿瘤形成可能与遗传毒性作用模式有关，因此当前人类接触这种污染物的水平可能表明对人类健康存在风险，需要对此加以缓解。本综述总结并重点关注了呋喃毒性、人类饮食中呋喃的暴露以及呋喃形成机制等主要问题。此外，还讨论了一些关键因素（如加热条件、pH 值和基质微观结构）的作用，以便为广泛的热加工食品中呋喃的缓解提出一些潜在的方法。
