| Abstract |
5-(Hydroxymethyl)-2-furfural is formed when reducing sugars such as fructose and glucose are heated in the presence of amino acids. 5-(Hydroxymethyl)-2-furfural is ubiquitous in the human diet and occurs at con-centrations greater than 1g/kg in dried fruits, caramel products, and certain types of fruit juices and at up to 6.2g/kg in instant coffee. 5-(Hydroxymethyl)-2-fur-fural also occurs naturally and has been identified in honey, apple juice, citrus juices, beer, brandy, milk, breakfast cereal, baked foods, tomato products, and home cooking of sugar and carbohydrates. Industrially, 5-(hydroxy-methyl)-2-furfural is used in the synthesis of dialdehydes, glycols, ethers, aminoalcohols, acetals, and phenol/furfural novolak-type resins. 5-(Hydroxy-methyl)-2-furfural was nominated by the National Institute of Environmental Health Sciences for study because of extensive human exposure and the lack of adequate data characterizing its toxicity and carcino-genicity. Male and female F344/N rats and B6C3F1 mice were administered 5-(hydroxymethyl)-2-furfural(at least 99% pure) by gavage in deionized water for 3 weeks, 3 months, or 2 years. Genetic toxicology studies were conducted in Salmonella typhimurium, Escherichia coli and mouse peripheral blood erythrocytes. |
