Campuses:
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Ph.D., R.D., Assistant Professor Department of Food Science and Nutrition 265 FScN Phone: (612) 625-1785 Fax: (612) 625-5272 trudo@umn.edu |
Dr. Peterson investigates the effects of plant foods and their constituents on biotransformation enzymes and carcinogen metabolism. She is also interested in the effects of gene-diet interactions on the activity of biotransformation enzymes. Her overall goal is to identify diet-based strategies that decrease the risk of developing cancer.
Turesky RJ, Yuan JM, Wang R, Peterson S, Yu MC. (2007) Tobacco smoking and urinary levels of 2-amino-9H-pyrido[2,3-b]indole in men of Shanghai, China. Cancer Epidemiol Biomarkers Prev. 2007 Aug;16(8):1554-60.
Peterson S, Lampe JW, Gross-Steinmeyer K, Bammler TK, Eaton DL. (2006) Apiaceous vegetable constituents inhibit human cytochrome P-450 1A2 (hCYP1A2) activity and hCYP1A2-mediated mutagenicity of aflatoxin B1. Food Chem Toxicol 44: 1474 - 1484.
Peterson S, Lampe JW, Bigler J, Horner NK, Potter JD. (2005) Cruciferae interact with UGT1A1*28 polymorphism to determine serum bilirubin levels in humans. J Nutr 135: 1051-1055.
Peterson S, Lampe JW, Eaton DL. (2004) Genetic susceptibility to dietary carcinogens. In: Watson D, editor. Pesticides, veterinary and other chemical residues in food. Cambridge, UK: Woodhead Publishing Ltd.
Lampe JW, Peterson S. (2002) Brassica, biotransformation and cancer risk: genetic polymorphisms alter the preventive effects of cruciferous vegetables. J Nutr 132: 2991-2994.
