Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats

Molecular Nutrition and Food Research

Volumn 49, Issue 7, 2005, Pages 648-655

  Sinha, Rashmi ^a   Cross, Amanda ^a   Curtin, Jane ^b   Zimmerman, Thea ^c   McNutt, Susanne ^c   Risch, Adam ^b   Holden, Joanne ^d  

^a NATIONAL CANCER INSTITUTE   (United States)

^b INFORMATION MANAGEMENT SERVICES INC   (United States)

^c WESTAT   (United States)

^d BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Cooking methods; Food frequency questionnaire; Heterocyclic aromatic amines; Meat; Polycyclic aromatic hydrocarbons; Preserved meat

Indexed keywords

BENZO[A]PYRENE; HEME; IRON; NITRATE; NITRITE; NITROSO DERIVATIVE;

CHEMISTRY; CONFERENCE PAPER; DATA BASE; DIET; EPIDEMIOLOGY; FOOD HANDLING; HEAT; HUMAN; MEAT; MEDICAL RECORD; QUESTIONNAIRE;

BENZO(A)PYRENE; DATABASES; DIET; DIET RECORDS; EPIDEMIOLOGY; FOOD HANDLING; HEAT; HEME; HUMANS; IRON; MEAT; NITRATES; NITRITES; NITROSO COMPOUNDS; QUESTIONNAIRES;

ANIMALIA;

EID: 22444437791     PISSN: 16134125     EISSN: None     Source Type: Journal    
DOI: 10.1002/mnfr.200500018     Document Type: Conference Paper

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