title: Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: the N-nitroso brain cancer hypothesis.
authors.affiliation: Division of Pediatric Epidemiology, Department of Pediatrics, University of Minnesota and University of Minnesota Cancer Center, Minneapolis, Minnesota 55455, USA. gurney@epi.umn.edu
authors.forename: James G
authors.initials: JG
authors.lastname: Gurney
authors.forename: Menglan
authors.initials: M
authors.lastname: Chen
authors.forename: Maria C
authors.initials: MC
authors.lastname: Skluzacek
authors.forename: Christine M
authors.initials: CM
authors.lastname: Kasum
authors.forename: Steven G
authors.initials: SG
authors.lastname: Carmella
authors.forename: Peter W
authors.initials: PW
authors.lastname: Villalta
authors.forename: Stephen S
authors.initials: SS
authors.lastname: Hecht
mesh_terms: 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
chemical_list: D015415:Biomarkers; D018736:DNA Adducts; D006454:Hemoglobins; D009607:Nitrosourea Compounds; D014633:Valine