University of Washington School of Public Health
Research Professor, Epidemiology
Fred Hutchinson Cancer Research Center
Dr. Lampe's research interests relate to the mechanisms by which components of diet, particularly constituents of plant food, alter susceptibility to and risk of cancer. Her primary research activities include using controlled dietary interventions in humans to determine how individual variation in biochemical response to high-plant food diets (e.g., biotransformation enzyme modulation, colonic environment changes) may explain differences in disease risk. The Lampe lab also studies the effect of diet on gut microbial community and the relationship of the gut microbiome to biomarkers of cancer risk and routinely measures isoflavones, lignans, and other biomarkers of plant-food intake for population-based studies.
PhD Nutritional Science, University of Minnesota, 1990
MS Nutrition, University of Minnesota, 1986
BS Nutritional Science, University of Minnesota, 1982
In the News
- Eating Fatty Fish Linked to Reduced Risk of Death
American Journal of Epidemiology, 02/03/2014
- Joint Supplements May Prevent Colorectal Cancer
Cancer Causes & Control, 06/01/2013
- Low-glycemic-load foods may reduce inflammation in overweight adults
- Congratulations to this year's award winners.
UW School of Public Health News, 06/15/2009