Furan is a thermal food processing contaminant that is ubiquitous in various food products such as coffee, canned and jarred foods, and cereals. A comprehensive summary of research progress on furan is presented in this review, including discussion of (i) formation pathways, (ii) occurrence and dietary exposures, (iii) analytical techniques, (iv) toxicities, (v) metabolism and metabolites, (vi) risk assessment, (vii) potential biomarkers, and (viii) mitigation measures. Dietary exposure to furan varies among different countries and age groups. Furan acts through various toxicological pathways mediated by its primary metabolite, cis-2-butene-1,4-dial (BDA). BDA can readily react with glutathione, amino acids, biogenic amines, or nucleotides to form corresponding metabolites, some of which have been proposed as potential biomarkers of exposure to furan. Present risk assessment of furan mainly employed the margin of exposure approach. Given the widespread occurrence of furan in foods and its harmful health effects, mitigating furan levels in foods or exploring potential dietary supplements to protect against furan toxicity is necessary for the benefit of food safety and public health.

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食品中呋喃的全面审查：从膳食暴露和体内代谢到缓解措施

呋喃是一种热食品加工污染物，普遍存在于各种食品中，例如咖啡、罐头和罐装食品以及谷物。本综述全面总结了呋喃的研究进展，包括讨论 (i) 形成途径，(ii) 发生和饮食暴露，(iii) 分析技术，(iv) 毒性，(v) 代谢和代谢物，( vi) 风险评估，(vii) 潜在的生物标志物，以及 (viii) 缓解措施。不同国家和年龄组从膳食摄入呋喃的情况各不相同。呋喃通过其主要代谢物顺式介导的各种毒理学途径发挥作用-2-丁烯-1,4-拨号 (BDA)。BDA 可以很容易地与谷胱甘肽、氨基酸、生物胺或核苷酸反应，形成相应的代谢物，其中一些已被提议作为暴露于呋喃的潜在生物标志物。目前呋喃类风险评估主要采用边际暴露法。鉴于食品中呋喃的广泛存在及其对健康的有害影响，为了食品安全和公众健康的利益，有必要降低食品中的呋喃含量或探索潜在的膳食补充剂以防止呋喃中毒。