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Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
Klaus Abraham1, Rainer Gürtler, Katharina Berg
1Department of Food Safety, Federal Institute for Risk Assessment, Germany. klaus-erich.appel@bfr.bund.de
Abstract:
5-Hydroxymethylfurfural (5-HMF) as a product of the Maillard reaction is found in many foods. Estimated intakes range between 4 and 30 mg per person and day, while an intake of up to 350 mg can result from, e.g., beverages made from dried plums. In vitro genotoxicity was positive when the metabolic preconditions for the formation of the reactive metabolite 5-sulphoxymethylfurfural were met. However, so far in vivo genotoxicity was negative. Results obtained in short-term model studies for 5-HMF on the induction of neoplastic changes in the intestinal tract were negative or cannot be reliably interpreted as "carcinogenic". In the only long-term carcinogenicity study in rats and mice no tumours or their precursory stages were induced by 5-HMF aside from liver adenomas in female mice, the relevance of which must be viewed as doubtful. Hence, no relevance for humans concerning carcinogenic and genotoxic effects can be derived. The remaining toxic potential is rather low. Various animal experiments reveal that no adverse effect levels are in the range of 80-100 mg/kg body weight and day. Safety margins are generally sufficient. However, 5-HMF exposure resulting from caramel colours used as food additives should be further evaluated.
Insights
5-Hydroxymethylfurfural (5-HMF), found in foods, shows no significant carcinogenic or genotoxic risk in humans. While in vitro tests were positive, in vivo studies and long-term carcinogenicity assessments indicate low toxicity. Further evaluation of 5-HMF from caramel colors is recommended.
Area of Science:
- Food Chemistry
- Toxicology
- Food Safety
Background:
- 5-Hydroxymethylfurfural (5-HMF) is a common food processing byproduct of the Maillard reaction.
- Dietary intake varies, with higher levels found in beverages like those from dried plums.
- Concerns exist regarding its in vitro genotoxicity and potential carcinogenicity.
Purpose of the Study:
- To evaluate the genotoxic and carcinogenic potential of 5-Hydroxymethylfurfural (5-HMF).
- To assess the overall toxicological risk of 5-HMF for human consumption.
- To determine safe exposure levels and identify areas for further research.
Main Methods:
- Review of in vitro genotoxicity studies.
- Analysis of short-term model studies on intestinal neoplastic changes.
- Evaluation of long-term carcinogenicity studies in rodents.
- Assessment of animal experiments for no-adverse-effect levels (NOAELs).
Main Results:
- In vitro genotoxicity was observed under specific metabolic conditions (formation of 5-sulphoxymethylfurfural), but in vivo genotoxicity was negative.
- Short-term studies showed no reliable evidence of carcinogenicity in the intestinal tract.
- Long-term studies in rats and mice did not induce tumors, except for questionable liver adenomas in female mice.
- No-adverse-effect levels in animal studies ranged from 80-100 mg/kg body weight/day, suggesting sufficient safety margins.
Conclusions:
- 5-Hydroxymethylfurfural (5-HMF) does not appear to pose a carcinogenic or genotoxic risk to humans based on current evidence.
- The overall toxic potential of 5-HMF is considered low.
- Further investigation into 5-HMF exposure from caramel color food additives is warranted.
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