Studies of gene–environment interactions aim to describe how genetic and environmental
factors jointly influence the risk of developing a human disease. Gene–environment …

In the United States in the period 1973–1997, the incidence and mortality due to large bowel
cancer was higher in blacks than in other ethnic groups. The incidence in blacks in the …

Diets containing substantial amounts of red or preserved meats may increase the risk of
various cancers, including colorectal cancer. This association may be due to a combination …

Aromatic amines and heterocyclic aromatic amines (HAAs) are structurally related classes of
carcinogens that are formed during the combustion of tobacco or during the high …

Heteroyclic aromatic amines (HAAs) are a class of hazardous chemicals that are receiving
heightened attention as a risk factor for human cancer. HAAs arise during the cooking of …

Dietary effects are presumed to underlie many of the large international differences in
incidence seen for most cancers. Apart from alcohol and a few micronutrients, however, the …

A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat
is cooked to medium and well-done states. The precursors of these compounds are natural …

Telomere length has been associated with risk of many cancers, but results are inconsistent.
Seven single nucleotide polymorphisms (SNPs) previously associated with mean leukocyte …

We report the results of an association study of melanoma that is based on the genome-wide
imputation of the genotypes of 1,353 cases and 3,566 controls of European origin conducted …

Abstract N-Acetyltransferases 1 and 2 (NAT1 and NAT2), both being highly polymorphic, are
involved in the metabolism of aromatic and heterocyclic aromatic amines present in cigarette …