Lung Cancer Risk Among Cooks When Accounting for Tobacco Smoking

Author:

Bigert Carolina,Gustavsson Per,Straif Kurt,Pesch Beate,Brüning Thomas,Kendzia Benjamin,Schüz Joachim,Stücker Isabelle,Guida Florence,Brüske Irene,Wichmann Heinz-Erich,Pesatori Angela C.,Landi Maria Teresa,Caporaso Neil,Tse Lap Ah,Yu Ignatius Tak-sun,Siemiatycki Jack,Pintos Javier,Merletti Franco,Mirabelli Dario,Simonato Lorenzo,Jöckel Karl-Heinz,Ahrens Wolfgang,Pohlabeln Hermann,Tardón Adonina,Zaridze David,Field John,'t Mannetje Andrea,Pearce Neil,McLaughlin John,Demers Paul,Szeszenia-Dabrowska Neonila,Lissowska Jolanta,Rudnai Peter,Fabianova Eleonora,Stanescu Dumitru Rodica,Bencko Vladimir,Foretova Lenka,Janout Vladimir,Boffetta Paolo,Forastiere Francesco,Bueno-de-Mesquita Bas,Peters Susan,Vermeulen Roel,Kromhout Hans,Olsson Ann C.

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

Public Health, Environmental and Occupational Health

Reference38 articles.

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2. Gaseous and particulate polycyclic aromatic hydrocarbons (PAHs) emissions from commercial restaurants in Hong Kong.;Chen;J Environ Monit,2007

3. Ultrafine particles and nitrogen oxides generated by gas and electric cooking.;Dennekamp;Occup Environ Med,2001

4. Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.;Sjaastad;Occup Environ Med,2010

5. Lung cancer among Chinese women.;Gao;Int J Cancer,1987

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