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Given our primary goal of evaluating the presence and approximate magnitude of an aggregate-level association between ENDS and cigaretteswhich could encompass many different mechanisms acting in concertour main analysis did not control for specific mechanisms, as they would explain away (part of) the very association we are examining

Acrylamide : This chemical forms when starchy foods are cooked at high temperatures (above 120C or 248F), such as during frying

Is lighting your liner something you've tried, or would you be tempted to give it a whirl?

Telfar-Barnard L, & Zhang J

However, these tried-and-true methods for removing smoke smells will have your garments smelling fresh as the day you brought them home