Table E.1.
Levels of furan in home‐cooked foods reported in scientific literature
| Processing/matrix | Concentration (μg/kg) | Reference | |
|---|---|---|---|
| Raw/as purchased | As consumed | ||
| Toasting | |||
| White bread | < 2 | 39 ± 48a (n = 5) | Hasnip et al. (2006) |
| White bread | < 3–3 (n = 3) | 260 (187–385)b (n = 5) | Crews (2009) |
| Wholemeal bread | < 3–3 (n = 3) | 150 (32–229)b (n = 7) | Crews (2009) |
| Bread | < 2.4 (n = 2) | < 2.4–179c , k (n = 11) | DTU (2009) |
| Toast bread | < 2 (n = 2) | < 2–18 (n = 4) | Zoller et al. (2007) |
| Baking | |||
| Part baked bread | < 3 (n = 1) | 7 (3–11)d (n = 4) | Crews (2009) |
| Cookies | < 3 (n = 1) | 7 (5–9)d (n = 4) | Crews (2009) |
| Pizza (chilled) | < 3 (n = 1) | 4 (< 3–6)d (n = 4) | Crews (2009) |
| Pizza (frozen) | 3 (n = 1) | 19 (10–27)d (n = 4) | Crews (2009) |
| Breaded chicken pieces | < 3 (n = 1) | 7 (6–8)d (n = 4) | Crews (2009) |
| Breaded vegetables | < 3 (n = 1) | 6 (4–9)d (n = 5) | Crews (2009) |
| Breaded fish | < 3 (n = 1) | 5 (4–5)d (n = 5) | Crews (2009) |
| Cream potatoes | n.r. | < 2.4–2.4h (n = 2) | DTU (2009) |
| Chips (oven) | 3 (n = 1) | (< 3–3)d (n = 4) | Crews (2009) |
| Chips made from industrially made products (oven) | 3–15g (n = 9) | DTU (2009) | |
| Apple pie | 4.4 (n = 1) | DTU (2009) | |
| Apple cake | 23.4 (n = 1) | DTU (2009) | |
| Frying | |||
| Fish meat balls | < 2.4 (n = 1) | < 2.4–3.1c (n = 4) | DTU (2009) |
| Candied potatoes | 3.3–15.5h (n = 3) | DTU (2009) | |
| Pancake | < 2.4–2.6c (n = 5) | DTU (2009) | |
| Caramel | < 2 (n = 2) | 51–570g , j (n = 4) | Zoller et al. (2007) |
| Deep‐frying | |||
| Chips made from fresh potatoes | < 3 (n = 1) | 12 (8–16)e (n = 4) | Crews (2009) |
| Chips made from industrially made products | 11–21f (n = 9) | DTU (2009) | |
| Crisps made from fresh potatoes | 12–51f (n = 10) | DTU (2009) | |
| Dried slices of white, purple and sweet potato | 6–43f , i | Yuan et al. (2016) | |
| Roasting | |||
| Fresh onion | < 2 (n = 1) | < 3–5 (n = 2) | Zoller et al. (2007) |
N: number of samples.
Mean ± measurement uncertainty; toasting for 4 min in a preheated domestic toaster.
Mean (range); until fully browned.
Range; different toasting/roasting/frying degrees.
Mean (range); baked in a pre‐heated oven set at 190–220°C.
Mean (range); fried at 180°C in rapeseed oil for 6 min, followed by 3 min at 190°C.
Range; different time‐temperature combinations.
Range; different heating temperatures.
Range; completely home‐made or made from an industrially made product.
Numbers read from a graph.
For one sample, a concentration of 1,956 μg/kg was reported; however, the authors indicated that this was unedible due to the bitter taste.
The level of 179 μg/kg was reported for black toast.