Combined effects of well-done red meat, smoking, and rapid N-acetyltransferase 2 and CYP1A2 phenotypes in increasing colorectal cancer risk

Cancer Epidemiology Biomarkers and Prevention

Volumn 10, Issue 12, 2001, Pages 1259-1266

  Le Marchand, L ^a   Hankin, J H ^a   Wilkens, L R ^a   Pierce, L M ^a   Franke, A ^a   Kolonel, L N ^a   Seifried, A ^a   Custer, L J ^a   Chang, W ^a   Lum Jones, A ^a   Donlon, T ^a  

^a UNIVERSITY OF HAWAII CANCER CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACYLTRANSFERASE; ARYLAMINE ACETYLTRANSFERASE; CYTOCHROME P450 1A2; GENE PRODUCT; UNCLASSIFIED DRUG;

ACETYLATOR PHENOTYPE; ADULT; AGED; ALLELE; ARTICLE; BLOOD ANALYSIS; CANCER RISK; COLORECTAL CANCER; CONTROLLED STUDY; COOKING; DISEASE ASSOCIATION; DNA BINDING; ENZYME ACTIVATION; FEMALE; FOOD INTAKE; FOOD PREFERENCE; GENOTYPE; HUMAN; MAJOR CLINICAL STUDY; MALE; MEAT; POPULATION RISK; PRIORITY JOURNAL; RISK ASSESSMENT; SMOKING HABIT; UNITED STATES; URINALYSIS;

AGED; ARYLAMINE N-ACETYLTRANSFERASE; CARCINOGENS, ENVIRONMENTAL; COLORECTAL NEOPLASMS; COOKERY; CYTOCHROME P-450 CYP1A2; DIET; ENVIRONMENTAL EXPOSURE; ENZYME INDUCTION; FEMALE; GENETIC PREDISPOSITION TO DISEASE; HUMANS; MALE; MEAT; MIDDLE AGED; PHENOTYPE; RISK FACTORS; SMOKING;

EID: 0035668503     PISSN: 10559965     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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