Chapter 11. Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Susan A. Nowell*,
  2. Rashmi Sinha1,
  3. Luke Ratnasinghe2,
  4. Nicholas P. Lang3 and
  5. Prof. Dr. Fred F. Kadlubar Director4

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch11

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Nowell, S. A., Sinha, R., Ratnasinghe, L., Lang, N. P. and Kadlubar, F. F. (2007) Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch11

Author Information

  1. 1

    National Cancer Institute, Rockville, MD 20852, USA

  2. 2

    National Center for Toxicological Research, Jefferson, AR 72079, USA

  3. 3

    Central Arkansas Veterans' Healthcare System, Little Rock, AR 72205, USA

  4. 4

    Division of Pharmacogenomics and Molecular Epidemiology, National Center for Toxicological Research, 3900 NCTR Road, Jefferson, AR 72079, USA

*Department of Environmental and Occupational Health, College of Public Health, University of Arkansas for Medical Sciences, 4301 W. Markham St., #820, Little Rock AR 72205, USA

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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