Using Nutrition for Intervention and Prevention against Environmental Chemical Toxicity and Associated Diseases

Author:

Hennig Bernhard1,Ettinger Adrienne S.2,Jandacek Ronald J.3,Koo Sung4,McClain Craig5,Seifried Harold6,Silverstone Allen7,Watkins Bruce8,Suk William A.9

Affiliation:

1. Molecular and Cell Nutrition Laboratory, College of Agriculture, University of Kentucky, Lexington, Kentucky, USA

2. Department of Environmental Health, Harvard School of Public Health, Boston, Massachusetts, USA

3. Department of Pathology and Laboratory Medicine, University of Cincinnati, Cincinnati, Ohio, USA

4. Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA

5. Department of Medicine, Division of Gastroenterology/Hepatology, University of Louisville, Louisville, Kentucky, USA

6. National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, USA

7. Department of Microbiology and Immunology, SUNY Upstate Medical University, Syracuse, New York, USA

8. Lipid Chemistry & Molecular Biology Laboratory, Department of Food Science, Purdue University, West Lafayette, Indiana, USA

9. Center for Risk and Integrated Sciences, National Institute of Environmental Health Sciences, National Institutes of Health, Department of Health and Human Services, Research Triangle Park, North Carolina, USA

Publisher

Environmental Health Perspectives

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health

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