[en] Risk assessment is an interdisciplinary process used to quantify the risk linked to a hazard. In the present paper it is applied to quantify the risk linked to furan ingestion through the food chain for the Belgian adult population. Two approaches, deterministic and probabilistic, were carried out in parallel. The deterministic method relied on a case study, whereas the probabilistic approach involved statistical distributions of contamination and consumption data to calculate a statistical distribution of the daily intake. First, the deterministic method revealed a low estimated daily intake (EDI) for the average population (380 ng*(kgbw*day)–1) and a huge contribution of coffee consumption to the EDI (55%). Increasing or decreasing the daily coffee consumption by one cup can affect the EDI by about 22%. Afterwards, the probabilistic approach showed that the average population has a low EDI (494 ng*(kgbw*day) 1), and that high contamination levels were only registered in a small proportion of the population. Finally, a comparison of the RfDchronic oral showed that less than 10% of the Belgian population had an EDI above the reference dose proposed by the USEPA; the majority of the population had an EDI 20% below the reference dose. The margin of exposure (MoE) approach indicated that the level of risk related to furan intake through ingestion is low, with a MoE>10,000 for more than 10% of the population and no result < 100.
Disciplines :
Veterinary medicine & animal health
Author, co-author :
Scholl, Georges ; Université de Liège - ULiège > Center for Analytical Research and Technology (CART)
Humblet, Marie-France ; Université de Liège - ULiège > Département des maladies infectieuses et parasitaires > Epidémiologie et analyse des risques appl. aux sc. vétér.
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires
De Pauw, Edwin ; Université de Liège - ULiège > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.)
Saegerman, Claude ; Université de Liège - ULiège > Département des maladies infectieuses et parasitaires > Epidémiologie et analyse des risques appl. aux sc. vétér.
Language :
English
Title :
Risk assessment of Belgian adults for furan contamination through the food chain
Publication date :
March 2012
Journal title :
Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
Bakhiya, N, and Appel, KE. 2010. Toxicity and carcinogenicity of furan in human diet. Arch Toxicol, 84 (7):563–578.
Benford, D, Bolger, PM, Carthew, P, Coulet, M, DiNovi, M, Leblanc, J-C, Renwick, AG. 2010. Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic. Food Chem Toxicol, 48 (S):2–24.
Burka, LT, Washburn, KD, and Irwin, RD. 1991. Disposition of [14C] furan in the male F344 rat. J Toxicol Environ Hlth, 34 (2):245–257.
Carthew, P, DiNovi, M, and Setzer, RW. 2010. Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic–example:furan (CAS No. 110-00-9). Food Chem Toxicol, 48 (S):69–74.
Chen, LJ, Hecht, SS, and Peterson, LA. 1995. Identification of cis-2-butene-1,4-dial as a microsomal metabolite of furan. Chem Res Toxicol, 8 (7):903–906.
Constable, A, and Barlow, S. 2009. Summary report of a workshop held in October 2008. Application of the margin of exposure approach to compounds in food which are both genotoxic and carcinogenic. ILSI Europe Report Series. Available from:http://www.ilsi.org/Publications/MOE%20WS%20Report.pdf/
Crews, C, and Castle, L. 2007. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trend Food Sci Tech, 18:365–372.
De Vriese, S, De Backer, G, De Henauw, S, Huybrechts, I, Kornitzer, K, Leveque, A, Moreau, M, and van Oyen, H. 2005. The Belgian food consumption survey:aims, design and methods. Archiv Public Hlth, 63 (1):1–16.
European Food Safety Authority (EFSA). 2009. Technical report of EFSA prepared by Data Collection and Exposure Unit (DATEX) on ‘Monitoring of furan in food’. EFSA Sci Rep, 304:1–23.
Feinberg, M, Bertail, P, Tressou, J, and Verger, P. 2006. Analyse des risques alimentaires, Paris (France):Lavoisier.
Fromberg, A, Fagt, S, and Granby, K. 2009. Furan in heat processed food products including home cooked food products and ready-to-eat products, In:Report of the EFSA CFP/EFSA/DATEX/2007/03 The National Food Institute, Technical University of Denmark, Søborg. Available from:http://www.efsa.europa.eu/fr/scdocs/doc/1e.pdf/
Hamberger, C, Kellert, M, Schauer, UM, Dekant, W, and Mally, A. 2010. Hepatobiliary toxicity of furan:identification of furan metabolites in bile of male F344/N rats. Drug Metab Disposit, 38 (10):1698–1706.
Hasnip, S, Crews, C, and Castle, L. 2006. Some factors affecting the formation of furan in heated foods. Food Addit Contam A, 23 (3):219–227.
Heppner, CW, and Schlatter, JR. 2007. Data requirements for risk assessment of furan in food. Food Addit Contam A, 24 (S1):114–121.
Hickling, KC, Hitchcock, JM, Chipman, JK, Hammond, TG, and Evans, JG. 2010a. Induction and progression of cholangiofibrosis in rat liver injured by oral administration of furan. Toxicol Pathol, 38 (2):213–229.
Hickling, KC, Hitchcock, JM, Oreffo, V, Mally, A, Hammond, TG, and Evans, JG. 2010b. Evidence of oxidative stress and associated DNA damage, increased proliferative drive and altered gene expression in rat liver produced by cholangiocarcinogenic agent furan. Toxicol Pathol, 38 (2):230–243.
Kedderis, GL, Carfagna, MA, Held, SD, Batra, R, Murphy, JE, and Gargas, ML. 1993. Kinetic-analysis of furan biotransformation by F344 rats in-vivo and in-vitro. Toxicol Appl Pharmacol, 123 (2):274–282.
Kim, T-K, Lee, Y-K, Kim, S, Park, YS, and Lee, K-G. 2009. Furan in commercially processed foods:four-year field monitoring and risk assessment study in Korea. J Toxicol Environ Hlth A Curr Issue, 72 (21):1304–1310.
Kim, T-K, Lee, Y-K, Park, YS, and Lee, K-G. 2009. Effect of cooking or handling conditions on the furan levels of processed foods. Food Addit Contam A, 26 (6):767–776.
Kuballa T. 2007. Furan in coffee and other foods. J Verg Lebensm. 2(4):429–433
Liu, YT, and Tsai, SW. 2010. Assessment of dietary furan exposures from heat processed foods in Taiwan. Chemosphere, 79 (1):54–59.
Moser, GJ, Foley, J, Burnett, M, Goldsworthy, TL, and Maronpot, R. 2009. Furan-induced dose–response relationships for liver cytotoxicity, cell proliferation, and tumorigenicity (furan-induced liver tumorigenicity). Exp Toxicol Pathol, 61 (2):101–111.
National Academy of Sciences (NAS). 2000. Spacecraft maximum allowable concentrations for selected airborne contaminants. Vol. 4(B14), Washington (USA):The National Academies Press; p. 307–329. Available from:http://fermat.nap.edu/books/0309067952/html/307.html/
National Toxicology Program (NTP). 1993. Toxicology and carcinogenesis studies of furan (CAS No. 110-00-9) in F344/N rats and B6C3Fl mice (gavage studies). NTP Technical Report No. 402. Research Triangle Park (NC):US Department of Health and Human Services, Public Health Service, National Institutes of Health. Available from:http://ntp.niehs.nih.gov/ntp/htdocs/LT_rpts/tr402.pdf/
Peterson, LA, Cummings, ME, Chan, JY, Vu, CC, and Matter, BA. 2006. Identification of a cis-2-butene-1,4-dial-derived glutathione conjugate in the urine of furan-treated rats. Chem Res Toxicol, 19 (9):1138–1141.
Peterson, LA, Cummings, ME, Vu, CC, and Matter, BA. 2005. Glutathione trapping to measure microsomal oxidation of furan to cis-2-butene-1,4-dial. Drug Metab Disposit, 33 (10):1453–1458.
Peterson, LA, Naruko, KC, and Predecki, DP. 2000. A reactive metabolite of furan, cis-2-butene-1,4-dial, is mutagenic in the Ames assay. Chem Res Toxicol, 13 (7):531–534.
Reinhard, H, Sager, F, Zimmermann, H, and Zoller, O. 2004. Furan in foods on the Swiss market–method and results. Mitteilungen Lebensmitteluntersuchung Hygiene, 95:532–536.
Renwick, AG, Barlow, SM, Hertz-Picciotto, I, Boobis, AR, Dybing, E, Edler, L, Eisenbrand, G. 2003. Risk characterisation of chemicals in food and diet. Food Chem Toxicol, 41 (9):1211–1271.
Roberts, DPT, Crews, C, Grundy, H, Mills, C, and Matthews, W. 2008. Effect of consumer cooking on furan in convenience foods. Food Addit Contam A, 25 (1):25–31.
Scholl, G. Scippo M-L, De Pauw E, Eppe G, Saegerman C. 2011. Estimation of furan contamination across the Belgian food chain. Food Addit Contam A. DOI:10.1080/19440049.2011.135158
Scholl, G, Scippo, M-L, Focant, J-F, De Pauw, E, and Eppe, G. 2009. “ Validation of a sub-room temperature ID-SPME-GC-MS method for the analysis of furan if food ”. In In:Book of abstracts, 4th International Symposium on Recent Advances in Food Analysis 407
Stadler, RH, and Anklam, E. 2007. Update on the progress in acrylamide and furan research. Food Addit Contam A, 24 (S1):1–2.
US Food and Drug Administration (USFDA). 2005. Furan in food, thermal treatment; request for data and information, Washington (DC):USFDA.
Wegener J-W, López-Sánchez P. 2010. Furan levels in fruit and vegetables juices, nutrition drinks and bakery products. Analyt Chim Acta 672(1–2 [Special Issue]):55–60
Williams, GM, Arisseto, AP, Baines, J, DiNovi, M, Feeley, M, Schlatter, J, Slob, W, Toledo, MCF, and Vavasour, E. 2011. Safety evaluation of certain contaminants in food. Furan. WHO Food Additives Series No. 63, FAO JECFA Monographs No. 8. p. 487–603. Available from:http://whqlibdoc.who.int/publications/2011/9789241660631_eng.pdf/
World Health Organization (WHO). 2003. Instructions for electronic submission of data on chemical contaminants in food and the diet. Global Environment Monitoring System–Food Contamination Monitoring and Assessment Programme (GEMS/Food). Available from:http://www.who.int/foodsafety/publications/chem/en/gemsmanual.pdf/
World Health Organization (WHO). 2009. Environmental Health Criteria 240:Principles and methods for the risk assessment of chemicals in food. Chapter 6:Dietary exposure assessment of chemicals in food. International Program on Chemical Safety (IPCS). Geneva (Switzerland):WHO. Available from:http://whqlibdoc.who.int/ehc/WHO_EHC_240_9_eng_Chapter6.pdf/
