Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: The N-nitroso brain cancer hypothesis

Authors

James G. Gurney, University of Minnesota Twin Cities
Menglan Chen, University of Minnesota Twin Cities
Maria C. Skluzacek, University of Minnesota Twin Cities
Christine M. Kasum, University of Minnesota Twin Cities
Steven G. Carmella, University of Minnesota Twin CitiesFollow
Peter W. Villalta, University of Minnesota Twin Cities
Stephen S. Hecht, University of Minnesota Twin Cities

Publication Title

Cancer Epidemiology Biomarkers and Prevention

Recommended Citation

Gurney, J., Chen, M., Skluzacek, M., Kasum, C., Carmella, S., Villalta, P., & Hecht, S. (2002). Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: The N-nitroso brain cancer hypothesis. Cancer Epidemiology Biomarkers and Prevention, 11 (4), 421-422. Retrieved from https://digitalcommons.memphis.edu/facpubs/16306