Furan and its derivatives are heat-induced contaminants formed during common food processing practices and have raised toxicological concerns due to their potential carcinogenicity and hepatotoxicity. This study aimed to assess dietary exposure to furans among Lebanese consumers and to evaluate associated risk based on consumption patterns and cooking practices.A cross-sectional survey (N = 500) was conducted in five Lebanese governorates to collect data on food consumption frequency and domestic cooking behaviors related to high-temperature processing methods. Consumption data for 23 furan-containing foods and domestic cooking practices were collected using a structured questionnaire. Risk characterization was performed using margin of exposure (MOE) approaches.Furan’s mean exposure was 0.292 µg/kg bw/day (95% CI: 0.271–0.312). Mixed/processed foods (35.3%), beverages (24.4%), and grains and cereals (21.3%) were the main contributors. Whole wheat bread, roasted cereal products, and instant coffee were key individual sources. MOE values indicated that 45.6% of participants fell in potential public health concern. Lower household income, absence of high-temperature cooking, and frequent microwave reheating were significant predictors of higher risk.This study presents the first exposure assessment of furan in Lebanon, highlighting the need for national monitoring programs and risk mitigation strategies.