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Despite convincing evidence that 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP)—a heterocyclic amine generated by cooking meats at high temperatures—is carcinogenic in animal models, it remains unclear whether PhIP exposure leads to increased cancer risk in humans. PhIP‐DNA adduct levels were measured in specimens from 534 prostate cancer case‐control pairs nested within a historical cohort...
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