Table D.1.

Influence of heating by the consumer on furan levels in commercially heat‐processed foods as reported in scientific literature

Matrix	n	Concentration (μg/kg)e		Reduction factord	Reference
		As purchased	As consumed
Foods for infants and small children
Varied vegetables	3	7.3 ± 0.6	6.0 ± 0.3a 5.2 ± 0.2a 4.0 ± 0.2c	1.2 1.4 1.8	Altaki et al. (2017)
Vegetables cream with pasta	3	29 ± 1	25 ± 1a 22 ± 1a 17 ± 1c	1.2 1.3 1.7	Altaki et al. (2017)
Chicken stew with vegetables	3	38 ± 2	32 ± 2a 25 ± 2a 18 ± 1c	1.2 1.5 2.1	Altaki et al. (2017)
Chicken with rice	3	16 ± 1	15 ± 1a 13 ± 1a 10 ± 1c	1.1 1.2 1.6	Altaki et al. (2017)
Pea with pork meat	3	53 ± 3	60 ± 3a 41 ± 2a 32 ± 1c	0.9 1.3 1.7	Altaki et al. (2017)
Pork meat with pasta and vegetables	3	49 ± 2	46 ± 2a 32 ± 3a 23 ± 2c	1.1 1.5 2.1	Altaki et al. (2017)
Beef meat with rice	3	44 ± 3	46 ± 2a 34 ± 2a 25 ± 2c	1.0 1.3 1.8	Altaki et al. (2017)
Jardinière beef meat	3	51 ± 3	56 ± 2a 41 ± 2a 35 ± 2c	0.9 1.2 1.5	Altaki et al. (2017)
Lamb meat stew with potato	3	34 ± 2	37 ± 2a 25 ± 2a 22 ± 2c	0.9 1.4 1.5	Altaki et al. (2017)
Lamb meat stew with green bean	3	43 ± 2	36 ± 3a 30 ± 1a 23 ± 1c	1.2 1.4 1.9	Altaki et al. (2017)
Monkfish with potato	3	84 ± 4	85 ± 1a 65 ± 3a 45 ± 3c	1.0 1.3 1.9	Altaki et al. (2017)
Hake with rice	3	69 ± 3	76 ± 2a 55 ± 2a 45 ± 2c	0.9 1.3 1.5	Altaki et al. (2017)
Chicken	1m	23 ± 6f	17 ± 19g 18 ± 17c	1.4 1.3	Hasnip et al. (2006)
Vegetable	1m	32 ± 8f	31 ± 35g 20 ± 19c	1.0 1.6	Hasnip et al. (2006)
Retort packaged baby food 1	n.r.	28.3 ± 0.5	19.0 ± 1.2a 20.8 ± 1.1b	1.5 1.4	Kim et al. (2009)
Retort packaged baby food 2	n.r.	10.8 ± 0.6	9.1 ± 0.5a 9.6 ± 0.2b	1.2 1.1	Kim et al. (2009)
Soybean milk 1	n.r.	4.3 ± 0.3	4.3 ± 0.2a 3.6 ± 0.2b	1.0 1.2	Kim et al. (2009)
Soybean milk 2	n.r.	14.9 ± 0.8	12.0 ± 0.4a 12.3 ± 0.2b	1.2 1.2	Kim et al. (2009)
Infants vegetable meal	1	45n	23l	2	DTU (2009)
Herbs, spices and condiments
Tomato‐based sauce	1m	12 ± 3f	6 ± 6h 9 ± 10b 7 ± 8a 6 ± 7b	2.0 1.3 1.7 2.0	Hasnip et al. (2006)
Sweet and sour vegetable sauce	1	13n	7l	1.8	DTU (2009)
Composite food
Baked beans	1m	24 ± 6f	31 ± 35g 24 ± 23h	0.8 1.0	Hasnip et al. (2006)
Baked beans	1	102n	42l	2.4	DTU (2009)
Stew	1m	25 ± 6f	17 ± 16h 26 ± 30b 17 ± 19a 16 ± 19b	1.5 1.0 1.5 1.6	Hasnip et al. (2006)
Korean seasoned pork canned	n.r.	45.2 ± 1.5	31.6 ± 4.7i 24.3 ± 8.5j	1.4 1.9	Kim et al. (2009)
Luncheon meat canned	n.r.	3.9 ± 0.5	2.9 ± 0.4i 2.7 ± 0.9j	1.3 1.4	Kim et al. (2009)
Meat sauce	1	40n	16l	2.5	DTU (2009)
Tomato soup	1	25n	32g 26h	0.8 1.0	Crews (2009)
Vegetable soup	1m	17 ± 4f	19 ± 11h 21 ± 15g	0.9 0.8	Hasnip et al. (2006)
Soup	10	7–47	1–16l	1.5–12.5	DTU (2009)
Vegetables canned	1m	4 ± 2f	4 ± 5h 3 ± 5b 3 ± 4a 3 ± 4b	1.0 1.3 1.3 1.3	Hasnip et al. (2006)
Tuna canned	n.r.	12.6 ± 0.1	2.5 ± 0.2k	5.0	Kim et al. (2009)
Mackerel pike canned	n.r.	13.7 ± 0.9	3.1 ± 0.3k	4.4	Kim et al. (2009)

N: number of samples.

Heating experiments that were not considered relevant for heating carried out by consumers were not added to this table (e.g. heating baby food for 1 h at 80°C). Experiments for which the furan concentrations were below the LOD/LOQ were not included in this table.

^aMicrowave; without lid (uncapped jar/dish/open casserole).

^bMicrowave; with lid (glass/plastic lid).

^cHot water bath; without lid (uncapped jars).

^dCalculated from (mean) concentrations reported by the authors by dividing the furan concentration in the food as purchased by the furan concentration in the food as consumed.

^eMean ± standard deviation unless stated otherwise.

^fMean ± measurement uncertainty (including uncertainty due to analysis and heating).

^gMicrowave; without specification regarding lid.

^hSaucepan heating with stirring.

ⁱMicrowave; heating to 50°C; without specification regarding lid.

^jMicrowave; heating to 70°C; without specification regarding lid.

^kHeating without a lid to 100°C.

^lCalculated based on % of furan left after heating as reported by the authors; heating unspecified.

^mHeating experiments were carried out at least in duplicate.

ⁿSingle concentration.