Cured and broiled meat consumption in relation to childhood cancer: Denver, Colorado (United States)

Author:

Sarasua Sara,Savitz David A.

Publisher

Springer Science and Business Media LLC

Subject

Cancer Research,Oncology

Reference30 articles.

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2. Archer MC. Hazards of nitrate, nitrite, and n-nitroso compounds in human nutrition. In: Hathcock JN, ed.Nutritional Toxicology, Volume 1. New York, NY, USA: Academic Press, 1982: 327–81.

3. Crosby NT. Nitrosamines: A review of their chemistry, biological properties, and occurrence in the environment. In: Rechigl M Jr, ed.Handbook of Naturally Occurring Food Toxicants. Boca Raton, FL, USA. CRC Press, 1983: 131–59.

4. Magee PN, Barnes JM. The production of malignant primary hepatic tumours in the rat by feeding dimethylnitrosamine.Br J Cancer 1956;10: 114–22.

5. Committee on Nitrite and Alternative Curing Agents in Foods, Assembly of Life Sciences.The Health Effects of Nitrate, Nitrite, and N-Nitroso Compounds. Washington, DC: National Academy Press, 1981.

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