Furan, a volatile compound with a strong etheric odor and flammability, is a crucial component in the industrial context, producing various chemicals such as pyrrole, thiophene, tetrahydrofuran, pharmaceuticals, and pesticides. It is also used as a solvent for resins in organic synthesis and is present in many foods, including carbohydrates, unsaturated fatty acids, carotenoids, vitamin C, and amino acids, due to thermal processes and high-energy radiation used in the food manufacturing industry. Furan and its derivatives are utilized in the refining of tobacco and as flavoring agents in specific products.
Furan can be generated and emitted into the environment due to human activities like combustion, fire, exhaust, and cigarette smoke. When heated, it enhances oxidative processes in lipids and proteins, impacting free radicals and antioxidant defense. Furan is a toxic substance that can cause skin irritation, burns, headaches, dizziness, shortness of breath, and loss of consciousness. Its vapor is narcotic and acts as a central nervous system depressant, leading to pulmonary edema and potentially death. Both acute oral or dermal exposure and chronic exposure are linked to significant toxicity.
Furan is present in both professionally produced and handmade meals, contributing to their taste. In adults, susceptibility to furan exposure is due to coffee, while grains are considered the largest contributor to furan exposure in children and adolescents. High concentrations of furans are found in roasted coffee, heat-treated foods, and crispy and dry products like toast or bread crusts. Health institutions are apprehensive about furan’s deleterious characteristics, as studies conducted on rodents have demonstrated its toxicity primarily impacts the liver.