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Sandjong Sayon DR, Fakih A, Mercier F, Kondjoyan N, Beyer C, Fuchsbauer N, Meurillon M, Thomopoulos R, Ratel J, Engel E. Home practices can mitigate furan and derivatives in vegetable-based infant meals. Food Res Int 2024; 195:114916. [PMID: 39277218 DOI: 10.1016/j.foodres.2024.114916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 08/10/2024] [Accepted: 08/10/2024] [Indexed: 09/17/2024]
Abstract
This study assessed the impact of current home practices including reheating, standing, and stirring on mitigation of furan and its derivatives in vegetable-based infant meals. Three vegetable-based infant meals (vegetables alone, with fish, with meat) underwent different home practices including reheating, post-reheating standing (60, 120 and 240 s) and post-reheating stirring (30, 60, 120 and 240 s). Targeted quantification of furan, 2-methylfuran (2-MF) and 3-methylfuran (3-MF) and exploration of additional furan derivatives were undertaken in treated and untreated vegetable-based infant meals using SHS-GC-Q Exactive-Orbitrap-MS. For the three compounds, the quality of the measurements was first validated with suitable linearity, limits of quantification, precision and recoveries. A second step highlighted high concentrations of furan (78.5-103.9 µg/kg), 2-MF (4.8-10.1 µg/kg) and 3-MF (3.4-5.8 µg/kg) in the three vegetable-based infant meals before preparation and the assessment of the cumulative risk related to these three furan compounds confirmed the relevance of studying home mitigation strategies. The third step showed that post-reheating stirring was the most effective home practice for mitigation, with maximum observed reductions of 66.3, 59.9 and 57.7 % for furan, 2-MF and 3-MF, respectively. In a fourth step, a suspect screening approach carried out on SHS-GC-Q Exactive-Orbitrap MS data revealed the presence of 2-ethyl-, 2-ethyl-5-methyl-, 2-butyl- and 2-vinyl-furan in vegetable-based meals and showed a similar mitigation trend of home practices on the relative concentrations of these four additional furan derivatives. Finally, despite a significant mitigation reaching 69 % of the furan concentration, the combined effect of home practices on furan compounds was not sufficient to rule out the risk associated with the consumption of vegetable-based infant foods and additional options are discussed.
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Affiliation(s)
- Donnelle Roline Sandjong Sayon
- French National Research Institute for Agriculture, Food and Environment (INRAE), UR QuaPA, MASS Group, Saint-Genès-Champanelle, France
| | - Aya Fakih
- French National Research Institute for Agriculture, Food and Environment (INRAE), UR QuaPA, MASS Group, Saint-Genès-Champanelle, France
| | - Frederic Mercier
- French National Research Institute for Agriculture, Food and Environment (INRAE), UR QuaPA, MASS Group, Saint-Genès-Champanelle, France
| | - Nathalie Kondjoyan
- French National Research Institute for Agriculture, Food and Environment (INRAE), UR QuaPA, MASS Group, Saint-Genès-Champanelle, France
| | | | | | - Maia Meurillon
- INRAE, UR QuaPA, IT Group, Saint-Genès-Champanelle, France
| | - Rallou Thomopoulos
- INRAE, Institut Agro, University of Montpellier, UMR IATE, Montpellier, France
| | - Jeremy Ratel
- French National Research Institute for Agriculture, Food and Environment (INRAE), UR QuaPA, MASS Group, Saint-Genès-Champanelle, France
| | - Erwan Engel
- French National Research Institute for Agriculture, Food and Environment (INRAE), UR QuaPA, MASS Group, Saint-Genès-Champanelle, France.
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2
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Roline Sandjong Sayon D, Fakih A, Mercier F, Kondjoyan N, Meurillon M, Ratel J, Engel E. Targeted quantification and untargeted exploration of furan and derivatives in infant food by headspace extraction-gas chromatography-Q Exactive Orbitrap mass spectrometry. Food Res Int 2024; 191:114614. [PMID: 39059894 DOI: 10.1016/j.foodres.2024.114614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 06/05/2024] [Accepted: 06/05/2024] [Indexed: 07/28/2024]
Abstract
The aim of the present study was to assess the performance and complementarity of methods capable of both quantifying furan, 2-Methylfuran (2-MF) and 3-Methylfuran (3-MF) in infant foods, but also to comprehensively explore other furan derivatives. It is more particularly a question of validating and comparing the couplings of the two headspace extraction methods most used for the analysis of furan compounds - Headspace Solid Phase Microextraction (HS-SPME) and Static HeadSpace (SHS) - with gas chromatography hyphenated to a high-resolution mass detector (Q Exactive-Orbitrap MS) which allows both targeted quantification and suspect screening. Firstly, the accuracy profile approach was implemented to assess, validate and compare HS-SPME- and SHS-GC-Q Exactive-Orbitrap MS for the quantification of furan in two model infant foods, apple puree and first infant formula. SHS-GC-Q Exactive-Orbitrap MS, showed better accuracy (uncertainty < 17.2 % vs 22.5 % for HS-SPME GC-Q Exactive-Orbitrap MS) and better sensitivity (LOQ < 2.8 vs LOQ < 4.0 µg/kg) over a broader validation range (2-100 µg/kg vs 5-100 µg/kg in apple puree). Secondly, SHS-GC-Q Exactive-Orbitrap MS was assessed and validated by accuracy profile for the quantification of 2-MF and 3-MF, with performance close to those for furan except for 3-MF in apple puree. Thirdly, SHS-GC-Q Exactive-Orbitrap MS was used to quantify the levels of these compounds in 20 commercial samples (n = 3) belonging to the four main categories of infant food (infant formulae, fruit purees, infant cereals, vegetable/fish baby meals). Furan was quantified in 75 % of the samples, with maximum levels in the vegetable/fish-based infant foods (up to 127 µg/kg) while 2-MF and 3-MF were quantified in 45 % and 15 % of products respectively, with maximum levels of 14.1 µg/kg in follow-on formula 3rd age and 9.2 µg/kg in apple puree. Finally, SHS- and HS-SPME-GC-Q Exactive-Orbitrap MS data of the 20 infant products were processed in suspect screening mode using Compound DiscovererTM software. Coupling with HS-SPME, it made it possible to identify 13 additional furan derivatives, i.e. 5 more than with SHS. The relevance and safety status of the compounds identified are discussed.
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Affiliation(s)
- Donnelle Roline Sandjong Sayon
- French National Research Institute for Agriculture, Food and Environment (INRAE), MASS Group, UR QuaPA, Saint-Genès-Champanelle, France
| | - Aya Fakih
- French National Research Institute for Agriculture, Food and Environment (INRAE), MASS Group, UR QuaPA, Saint-Genès-Champanelle, France
| | - Frederic Mercier
- French National Research Institute for Agriculture, Food and Environment (INRAE), MASS Group, UR QuaPA, Saint-Genès-Champanelle, France
| | - Nathalie Kondjoyan
- French National Research Institute for Agriculture, Food and Environment (INRAE), MASS Group, UR QuaPA, Saint-Genès-Champanelle, France
| | - Maia Meurillon
- French National Research Institute for Agriculture, Food and Environment (INRAE), MASS Group, UR QuaPA, Saint-Genès-Champanelle, France
| | - Jeremy Ratel
- French National Research Institute for Agriculture, Food and Environment (INRAE), MASS Group, UR QuaPA, Saint-Genès-Champanelle, France
| | - Erwan Engel
- French National Research Institute for Agriculture, Food and Environment (INRAE), MASS Group, UR QuaPA, Saint-Genès-Champanelle, France.
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Martín-Carrasco I, Carbonero-Aguilar P, Dahiri B, Moreno IM, Hinojosa M. Comparison between pollutants found in breast milk and infant formula in the last decade: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 875:162461. [PMID: 36868281 DOI: 10.1016/j.scitotenv.2023.162461] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/03/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Since ancient times, breastfeeding has been the fundamental way of nurturing the newborn. The benefits of breast milk are widely known, as it is a source of essential nutrients and provides immunological protection, as well as developmental benefits, among others. However, when breastfeeding is not possible, infant formula is the most appropriate alternative. Its composition meets the nutritional requirements of the infant, and its quality is subject to strict control by the authorities. Nonetheless, the presence of different pollutants has been detected in both matrices. Thus, the aim of the present review is to make a comparison between the findings in both breast milk and infant formula in terms of contaminants in the last decade, in order to choose the most convenient option depending on the environmental conditions. For that, the emerging pollutants including metals, chemical compounds derived from heat treatment, pharmaceutical drugs, mycotoxins, pesticides, packaging materials, and other contaminants were described. While in breast milk the most concerning contaminants found were metals and pesticides, in infant formula pollutants such as metals, mycotoxins, and packaging materials were the most outstanding. In conclusion, the convenience of using a feeding diet based on breast milk or either infant formula depends on the maternal environmental circumstances. However, it is important to take into account the immunological benefits of the breast milk compared to the infant formula, and the possibility of using breast milk in combination with infant formula when the nutritional requirements are not fulfilled only with the intake of breast milk. Therefore, more attention should be paid in terms of analyzing these conditions in each case to be able to make a proper decision, as it will vary depending on the maternal and newborn environment.
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Affiliation(s)
- I Martín-Carrasco
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, C/ Profesor García González 2, 41012 Seville, Spain
| | - P Carbonero-Aguilar
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, C/ Profesor García González 2, 41012 Seville, Spain
| | - B Dahiri
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, C/ Profesor García González 2, 41012 Seville, Spain
| | - I M Moreno
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, C/ Profesor García González 2, 41012 Seville, Spain.
| | - M Hinojosa
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, C/ Profesor García González 2, 41012 Seville, Spain; Department of Biochemistry and Biophysics, Stockholm University, Institutionen för biokemi och biofysik, 106 91 Stockholm, Sweden
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4
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Batool Z, Chen JH, Liu B, Chen F, Wang M. Review on Furan as a Food Processing Contaminant: Identifying Research Progress and Technical Challenges for Future Research. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5093-5106. [PMID: 36951248 DOI: 10.1021/acs.jafc.3c01352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
A wide range of food processing contaminants (FPCs) are usually formed while thermal processing of food products. Furan is a highly volatile compound among FPCs and could be formed in a variety of thermally processed foods. Therefore, identification of possible reasons of furan occurrence in different thermally processed foods, identification of the most consequential sources of furan exposure, factors impacting its formation, and its detection by specific analytical approaches are necessary to indicate gaps and challenges for future research findings. Furthermore, controlling furan formation in processed foods on a factory scale is also challenging, and research advancements are still ongoing in this context. Meanwhile, understanding adverse effects of furan on human health on a molecular level is necessary to gain insights into human risk assessment.
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Affiliation(s)
- Zahra Batool
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Jie-Hua Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Bin Liu
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
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Zhang Y, Zhang Y. A comprehensive review of furan in foods: From dietary exposures and in vivo metabolism to mitigation measures. Compr Rev Food Sci Food Saf 2023; 22:809-841. [PMID: 36541202 DOI: 10.1111/1541-4337.13092] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 12/24/2022]
Abstract
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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Affiliation(s)
- Yiju Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Yu Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
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6
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Influence of infant cereal formulation on phenolic compounds and formation of Maillard reaction products. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104187] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Assunção R, Boué G, Alvito P, Brazão R, Carmona P, Carvalho C, Correia D, Fernandes P, Lopes C, Martins C, Membré JM, Monteiro S, Nabais P, Thomsen ST, Torres D, Pires SM, Jakobsen LS. Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months-A Case Study under the RiskBenefit4EU Project. Nutrients 2021; 13:3127. [PMID: 34579004 PMCID: PMC8467172 DOI: 10.3390/nu13093127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 11/22/2022] Open
Abstract
Cereal-based foods, including breakfast (BC) and infant cereals (IC), are among the first solid foods introduced to infants. BC and IC are sources of macro and micronutrients that have beneficial effects on health, but can also be sources of harmful chemical and microbiological contaminants and nutrients that may lead to adverse health effects at high consumption levels. This study was performed under the RiskBenefit4EU project with the aim of assessing the health impact associated with consumption of BC and IC by Portuguese children under 35 months. Adverse effects associated with the presence of aflatoxins, Bacillus cereus, sodium and free sugars were assessed against the benefits of fiber intake. We applied a risk-benefit assessment approach, and quantified the health impact of changes in consumption of BC and IC from current to various alternative consumption scenarios. Health impact was assessed in terms of disability-adjusted life years. Results showed that moving from the current consumption scenario to considered alternative scenarios results in a gain of healthy life years. Portuguese children can benefit from exchanging intake of IC to BC, if the BC consumed has an adequate nutritional profile in terms of fiber, sodium and free sugars, with levels of aflatoxins reduced as much as possible.
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Affiliation(s)
- Ricardo Assunção
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
- IUEM, Instituto Universitário Egas Moniz, Egas Moniz-Cooperativa de Ensino Superior, CRL, 2829-511 Caparica, Portugal
| | - Géraldine Boué
- INRAe, Oniris, Secalim, 44307 Nantes, France; (G.B.); (P.F.); (J.-M.M.)
| | - Paula Alvito
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Roberto Brazão
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
| | - Paulo Carmona
- Food Risks Unit, Economic and Food Safety Authority (ASAE), 1649-038 Lisboa, Portugal; (P.C.); (S.M.); (P.N.)
| | - Catarina Carvalho
- Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal; (C.C.); (D.T.)
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
| | - Daniela Correia
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
- Department of Public Health and Forensic Sciences and Medical Education, Faculty of Medicine, University of Porto, 4200-450 Porto, Portugal
| | - Paulo Fernandes
- INRAe, Oniris, Secalim, 44307 Nantes, France; (G.B.); (P.F.); (J.-M.M.)
| | - Carla Lopes
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
- Department of Public Health and Forensic Sciences and Medical Education, Faculty of Medicine, University of Porto, 4200-450 Porto, Portugal
| | - Carla Martins
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
- NOVA National School of Public Health, Public Health Research Center, Universidade NOVA de Lisboa, 1600-560 Lisboa, Portugal
| | | | - Sarogini Monteiro
- Food Risks Unit, Economic and Food Safety Authority (ASAE), 1649-038 Lisboa, Portugal; (P.C.); (S.M.); (P.N.)
| | - Pedro Nabais
- Food Risks Unit, Economic and Food Safety Authority (ASAE), 1649-038 Lisboa, Portugal; (P.C.); (S.M.); (P.N.)
| | - Sofie T. Thomsen
- Division for Diet, Disease Prevention and Toxicology, The National Food Institute, Technical University of Denmark, 2800 Kgs Lyngby, Denmark; (S.T.T.); (S.M.P.); (L.S.J.)
| | - Duarte Torres
- Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal; (C.C.); (D.T.)
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
| | - Sara M. Pires
- Division for Diet, Disease Prevention and Toxicology, The National Food Institute, Technical University of Denmark, 2800 Kgs Lyngby, Denmark; (S.T.T.); (S.M.P.); (L.S.J.)
| | - Lea S. Jakobsen
- Division for Diet, Disease Prevention and Toxicology, The National Food Institute, Technical University of Denmark, 2800 Kgs Lyngby, Denmark; (S.T.T.); (S.M.P.); (L.S.J.)
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8
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Mielech A, Puścion-Jakubik A, Socha K. Assessment of the Risk of Contamination of Food for Infants and Toddlers. Nutrients 2021; 13:2358. [PMID: 34371868 PMCID: PMC8308760 DOI: 10.3390/nu13072358] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 07/06/2021] [Accepted: 07/06/2021] [Indexed: 12/20/2022] Open
Abstract
Infants and toddlers are highly sensitive to contaminants in food. Chronic exposure can lead to developmental delays, disorders of the nervous, urinary and immune systems, and to cardiovascular disease. A literature review was conducted mainly in PubMed, Google Scholar and Scopus databases, and took into consideration papers published from October 2020 to March 2021. We focused on contaminant content, intake estimates, and exposure to contaminants most commonly found in foods consumed by infants and children aged 0.5-3 years. In the review, we included 83 publications with full access. Contaminants that pose a high health risk are toxic elements, acrylamide, bisphenol, and pesticide residues. Minor pollutants include: dioxins, mycotoxins, nitrates and nitrites, and polycyclic aromatic hydrocarbons. In order to reduce the negative health effects of food contamination, it seems reasonable to educate parents to limit foods that are potentially dangerous for infants and young children. An appropriate varied diet, selected cooking techniques, and proper food preparation can increase the likelihood that the foods children consume are safe for their health. It is necessary to monitor food contamination, adhere to high standards at every stage of production, and improve the quality of food for children.
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Affiliation(s)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (A.M.); (K.S.)
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9
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Javed F, Shahbaz HM, Nawaz A, Olaimat AN, Stratakos AC, Wahyono A, Munir S, Mueen-Ud-Din G, Ali Z, Park J. Formation of furan in baby food products: Identification and technical challenges. Compr Rev Food Sci Food Saf 2021; 20:2699-2715. [PMID: 33719191 DOI: 10.1111/1541-4337.12732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 01/18/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022]
Abstract
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food-processing technologies such as high-pressure processing (HPP), high-pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP-treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.
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Affiliation(s)
- Farah Javed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Asad Nawaz
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Alexandros Ch Stratakos
- Department of Applied Sciences, Faculty of Health and Life Sciences, University of the West of England, Bristol, United Kingdom
| | - Agung Wahyono
- Department of Food Engineering Technology, State Polytechnic of Jember, Jember, Indonesia
| | - Sadia Munir
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ghulam Mueen-Ud-Din
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zeshan Ali
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, China
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seoul, South Korea
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10
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Muelbert M, Bloomfield FH, Pundir S, Harding JE, Pook C. Olfactory Cues in Infant Feeds: Volatile Profiles of Different Milks Fed to Preterm Infants. Front Nutr 2021; 7:603090. [PMID: 33521036 PMCID: PMC7843498 DOI: 10.3389/fnut.2020.603090] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Accepted: 12/11/2020] [Indexed: 01/05/2023] Open
Abstract
Background: Smell is determined by odor-active volatile compounds that bind to specific olfactory receptors, allowing us to discriminate different smells. Olfactory stimulation may assist with digestion and metabolism of feeds in the neonate by activation of the cephalic phase response of digestion. Infants' physiological responses to the smell of different milks suggest they can distinguish between breastmilk and infant formula. We aimed to describe the profile of volatile compounds in preterm breastmilk and investigate how this differed from that of other preterm infant feeding options including pasteurized donor breastmilk, breastmilk with bovine milk-based fortifier, human milk-based products and various infant formulas. Methods: Forty-seven milk samples (13 different infant formulas and 34 human milk-based samples) were analyzed. Volatile compounds were extracted using Solid Phase Micro Extraction. Identification and relative quantification were carried out by Gas Chromatography with Mass Spectrometry. Principal Component Analysis (PCA) and one-way Analysis of Variance (ANOVA) with Tukey's HSD (parametric data) or Conover's post-hoc test (non-parametric data) were used as appropriate to explore differences in volatile profiles among milk types. Results: In total, 122 compounds were identified. Breastmilk containing bovine milk-based fortifier presented the highest number of compounds (109) and liquid formula the lowest (70). The profile of volatile compounds varied with 51 compounds significantly different (adjusted p < 0.001) among milk types. PCA explained 47% of variability. Compared to preterm breastmilk, the profile of volatile compounds in breastmilk with added bovine milk-based fortifier was marked by presence of fatty acids and their esters, ketones and aldehydes; infant formulas were characterized by alkyls, aldehydes and furans, and human milk-based products presented high concentrations of aromatic hydrocarbons, terpenoids and specific fatty acids. Conclusions: Sensory-active products of fatty acid oxidation are the major contributors to olfactory cues in infant feeds. Analysis of volatile compounds might be useful for monitoring quality of milk and detection of oxidation products and environmental contaminants. Further research is needed to determine whether these different volatile compounds have biological or physiological effects in nutrition of preterm infants.
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Affiliation(s)
- Mariana Muelbert
- Liggins Institute, University of Auckland, Auckland, New Zealand
| | | | - Shikha Pundir
- Liggins Institute, University of Auckland, Auckland, New Zealand
| | - Jane E Harding
- Liggins Institute, University of Auckland, Auckland, New Zealand
| | - Chris Pook
- Liggins Institute, University of Auckland, Auckland, New Zealand
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Hulin M, Sirot V, Jean J, Héral V, Traore T, Mahé A, Vin K, Rivière G. Étude française de l’alimentation totale infantile: principaux résultats et recommandations. CAHIERS DE NUTRITION ET DE DIETETIQUE 2019. [DOI: 10.1016/j.cnd.2019.06.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Sirot V, Rivière G, Leconte S, Vin K, Traore T, Jean J, Carne G, Gorecki S, Veyrand B, Marchand P, Le Bizec B, Jean-Pierre C, Feidt C, Vasseur P, Lambert M, Inthavong C, Guérin T, Hulin M. French infant total diet study: Dietary exposure to heat-induced compounds (acrylamide, furan and polycyclic aromatic hydrocarbons) and associated health risks. Food Chem Toxicol 2019; 130:308-316. [PMID: 31102675 DOI: 10.1016/j.fct.2019.05.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 05/04/2019] [Accepted: 05/07/2019] [Indexed: 01/26/2023]
Abstract
A total diet study (TDS) was conducted between 2010 and 2016 to assess the risk associated with chemicals in food of non-breast-fed children from 1 to 36 months living in France. Food samples were collected, prepared "as consumed", and analyzed for chemicals of public health interest. Acrylamide, furan and polycyclic aromatic hydrocarbons (PAHs) were analyzed as heat-induced compounds produced mainly during thermal processing of foods. Dietary exposure was assessed for 705 representative children using food consumptions recorded through a 3-consecutive-days record. As all calculated margins of exposure (MOE) for PAHs exceeded 10 000, dietary exposure of the infant and toddler population was deemed tolerable with regard to the carcinogenic risk. Conversely, the exposure levels to acrylamide and furan were considered as of concern, requiring management measures to reduce the exposure essentially by reducing the formation of heat-induced compounds during food production or preparation processes. Efforts should mainly focus on major contributors to the exposure, i.e. sweet and savoury biscuits and bars, and potatoes and potato products for acrylamide, baby jars of vegetables, with or without meat or fish for acrylamide and furan.
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Affiliation(s)
- Véronique Sirot
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France.
| | - Gilles Rivière
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
| | - Stéphane Leconte
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
| | - Karine Vin
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
| | - Thiema Traore
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
| | - Julien Jean
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
| | - Géraldine Carne
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
| | - Sébastien Gorecki
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
| | | | | | | | - Cravedi Jean-Pierre
- Toxalim, Université de Toulouse, INRA, INP-ENVT, INP-EI-Purpan, Université de Toulouse Paul Sabatier, Toulouse, France
| | - Cyril Feidt
- URAFPA, Université de Lorraine, INRA, 2 avenue de la forêt de Haye, F-54500, Vandoeuvre, France
| | - Paule Vasseur
- University of Lorraine, CNRS UMR, 7360, Metz, France
| | - Marine Lambert
- Université Paris-Est, Anses, Laboratory for Food Safety, F-94701, Maisons-Alfort, France
| | - Chanthadary Inthavong
- Université Paris-Est, Anses, Laboratory for Food Safety, F-94701, Maisons-Alfort, France
| | - Thierry Guérin
- Université Paris-Est, Anses, Laboratory for Food Safety, F-94701, Maisons-Alfort, France
| | - Marion Hulin
- Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 Rue Pierre et Marie Curie, F-94701, Maisons-Alfort, France
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