Meat-cooking mutagens and risk of renal cell carcinoma

British Journal of Cancer

Volumn 105, Issue 7, 2011, Pages 1096-1104

  Daniel, C R ^a   Schwartz, K L ^b,d   Colt, J S ^a   Dong, L M ^a   Ruterbusch, J J ^b   Purdue, M P ^a   Cross, A J ^a   Rothman, N ^a   Davis, F G ^c   Wacholder, S ^a   Graubard, B I ^a   Chow, W H ^a   Sinha, R ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

^b WAYNE STATE UNIVERSITY   (United States)

^c UNIVERSITY OF ILLINOIS AT CHICAGO   (United States)

^d WAYNE STATE UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

African Americans; benzo(a)pyrene; heterocyclic amines; kidney cancer; meat intake; smoking

Indexed keywords

BENZO[A]PYRENE; MUTAGENIC AGENT; POLYCYCLIC AROMATIC HYDROCARBON;

ADULT; AFRICAN AMERICAN; AGED; ARTICLE; CANCER RISK; CONTROLLED STUDY; COOKING; CORRELATION ANALYSIS; FEMALE; FOOD INTAKE; HEALTH SURVEY; HUMAN; KIDNEY CARCINOMA; MAJOR CLINICAL STUDY; MALE; MEAT; PRIORITY JOURNAL; RACE DIFFERENCE; RISK ASSESSMENT; SEX DIFFERENCE; SMOKING HABIT;

ADENOCARCINOMA; ADULT; AGED; CARCINOMA, RENAL CELL; CASE-CONTROL STUDIES; CHICAGO; COOKING; FEMALE; FOLLOW-UP STUDIES; HUMANS; KIDNEY NEOPLASMS; MEAT; MIDDLE AGED; MUTAGENS; PROGNOSIS; RISK FACTORS; SURVIVAL RATE; YOUNG ADULT;

EID: 80053277132     PISSN: 00070920     EISSN: 15321827     Source Type: Journal    
DOI: 10.1038/bjc.2011.343     Document Type: Article

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