Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: the N-nitroso brain cancer hypothesis.
Gurney
James G
JG
Division of Pediatric Epidemiology, Department of Pediatrics, University of Minnesota and University of Minnesota Cancer Center, Minneapolis, Minnesota 55455, USA. gurney@epi.umn.edu
Chen
Menglan
M
Skluzacek
Maria C
MC
Kasum
Christine M
CM
Carmella
Steven G
SG
Villalta
Peter W
PW
Hecht
Stephen S
SS
D000328:Adult; D015415:Biomarkers / Q000032:analysis; D001932:Brain Neoplasms / Q000209:etiology*; D003296:Cooking; D018736:DNA Adducts; D004032:Diet; D004305:Dose-Response Relationship, Drug; D006454:Hemoglobins / Q000737:chemistry*; D006801:Humans; D008460:Meat; D009607:Nitrosourea Compounds / Q000009:adverse effects*; D014633:Valine / Q000031:analogs & derivatives* / Q000097:blood / Q000737:chemistry
D015415:Biomarkers; D018736:DNA Adducts; D006454:Hemoglobins; D009607:Nitrosourea Compounds; D014633:Valine