The furan content in food is of concern, and the European Food Safety Authority has issued a warning

According to Chemistry World, a panel of experts from the European Food Safety Authority (EFSA) has concluded that furan in food is a public health issue. Furan is a chemical pollutant formed in certain foods during traditional heat treatment techniques such as cooking, canning, and canning. It is derived from various precursor substances, including ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids, and carotenoids, along with volatile compounds such as methyl furan (2-methylfuran, 3-methylfuran, and 2,5-dimethylfuran)

The EFSA Food Chain Contaminants Expert Group found that coffee has the highest furan content, ranging from fully roasted coffee beans (average 4579 micrograms/kg) to instant coffee powder (310 micrograms/kg). The average concentration range found in various processed foods, including ready to eat foods for infants and young children, bread, and raw noodles, is 20-57 micrograms per kilogram. Furans are absorbed from the gastrointestinal tract and accumulate in the liver. Based on animal studies, the expert team has concluded that liver damage and liver cancer are the most critical health impacts

The group also described how cooking methods can reduce exposure to furan and methylfuran in the diet. For example, due to the volatility of furan, reheating infant ready to eat food in a hot water bath without covering it may reduce its exposure by about 15% -30% Different coffee preparation methods will lead to different furan content. For example, the furan content of brewed Türkiye coffee is three to four times that of filtered coffee and espresso. The expert group hopes that its recommendations will help the EU and its member states decide whether further action is needed. Although legislation has not yet been considered, detailed discussions may be held with manufacturers to encourage them to investigate the main causes and find potential ways to reduce the content