Higher urinary 1-hydroxypyrene concentration is associated with cooking practice in a Chinese population

Toxicology Letters

Volumn 171, Issue 3, 2007, Pages 119-125

  Chen, Bo ^a   Hu, Yunping ^a,b   Jin, Taiyi ^a   Zheng, Lixing ^a   Wang, Qiangyi ^a   Shen, Yue ^a   Zhou, Yuanfen ^a  

^a FUDAN UNIVERSITY   (China)

^b WAKE FOREST SCHOOL OF MEDICINE   (United States)

Author keywords

1 Hydroxypyrene; Cooking practice; Exposure assessment; Polycyclic aromatic hydrocarbons; Smoking

Indexed keywords

1 HYDROXYPYRENE; FUEL; POLYCYCLIC AROMATIC HYDROCARBON;

ADULT; ARTICLE; CHINESE; CIGARETTE SMOKING; CONTROLLED STUDY; COOKING; CREATININE URINE LEVEL; FEMALE; FUME; HUMAN; MALE; PRIORITY JOURNAL; QUESTIONNAIRE; URINALYSIS;

ADULT; BIOLOGICAL MARKERS; CHINA; COOKERY; FEMALE; HUMANS; LINEAR MODELS; MALE; PYRENES; SMOKING; SOCIOECONOMIC FACTORS; VENTILATION;

EID: 34447302576     PISSN: 03784274     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.toxlet.2007.05.002     Document Type: Article

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