Concerns in the future - Furan in food

Furan formation in food

The exact conditions and mechanisms for the formation of furan have not been completely clarified. Several possibilities are being considered for the formation of furan in foods, all of them different, depending on the composition of the food. All relevant formation pathways underlie a heating process, such as boiling or roasting. The results of various investigations indicate that the cleavage of amino acids and sugar during the heating process plays a decisive role in the formation of furan. This does not exclude the possibility, however, that other ingredients, such as vitamin C or polyunsaturated fatty acids, could also contribute to the formation of furan during their heat-induced degradation

What consumers can do to reduce Furan levels in food?

Furan is an undesired substance detected mainly in heated foods. The data situation at present, however, is not sufficient to formulate unequivocal consumption recommendations. Various studies indicate that processing at lower temperatures reduces the furan content. Accordingly, the same recommendation applies for the minimization of furan as it does for acrylamide: “Don’t burn it, lightly brown it”. The furan content can also be reduced by preparing foods in an open vessel while stirring continuously. Because furan is a volatile substance, it tends to evaporate when the food is stirred.