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Details for article 15 of 17 found articles
| Title: |
Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure |
| Author: |
Morehouse, Kim M. Nyman, Patricia J. McNeal, Timothy P. DiNovi, Michael J. Perfetti, Gracia A. |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 25 (2008) nr. 3 pages 259-264 |
| Year: |
2008-03 |
| Contents: |
Furan is a suspected human carcinogen that is formed in some processed foods at low ng per g levels. Recent improvements in analytical methodology and scientific instrumentation have made it possible to accurately measure the amount of furan in a wide variety of foods. Results from analysis of more than 300 processed foods are presented. Furan was found at levels ranging from non-detectable (LOD, 0.2-0.9 ng g-1) to over 100 ng g-1. 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). Estimates of mean exposure to furan for different subpopulations were calculated. For consumers 2 years and older, the intake is estimated to be about 0.2 µg kg-1 body weight day-1. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 15 of 17 found articles
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