S
Sheila Bingham
Researcher at University of Cambridge
Publications - 520
Citations - 71231
Sheila Bingham is an academic researcher from University of Cambridge. The author has contributed to research in topics: European Prospective Investigation into Cancer and Nutrition & Population. The author has an hindex of 136, co-authored 519 publications receiving 67332 citations. Previous affiliations of Sheila Bingham include International Agency for Research on Cancer & University of East Anglia.
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Journal Article
Detection of Malondialdehyde DNA Adducts in Human Colorectal Mucosa
Chiara Leuratti,Mark A. Watson,Eliot J. Deag,Ailsa A Welch,Rajinder Singh,Elke Gottschalg,Lawrence J. Marnett,Wendy Atkin,Nicholas E. Day,David E. G. Shuker,Sheila Bingham +10 more
TL;DR: It is shown for the first time that M(1)-dG is present in human colorectal tissue and there was a trend for higher levels in individuals presenting with adenomas.
Journal ArticleDOI
Novel detection by magnetic microcapsules in the human gastrointestinal tract of cross-linking agents and diet-dependent reactive oxygen species.
TL;DR: This first use of microcapsules for biomonitoring of the human GI tract thus seemed to be without hazard, and revealed extensive levels of agents likely to cause DNA damage.
Journal ArticleDOI
A single nucleotide polymorphism in the 3-hydroxy-3-methylglutaryl-coenzyme A reductase gene ( HMGCR) influences the serum triacylglycerol relationship with dietary fat and fibre in the European Prospective Investigation into Cancer and Nutrition in Norfolk (EPIC-Norfolk) study.
Renata Nascimento de Freitas,Kay-Tee Khaw,Kelvin Wu,Richard Bowman,Hannah Jeffery,Robert Luben,Nicolas J. Wareham,Sheila Bingham +7 more
TL;DR: The effectiveness of different dietary interventions to control serum lipids may vary according to HMGCR genotype, and individuals carrying the G allele may show a greater response in lower TAG levels with reduced SFA intake and increased fibre intake compared with those homozygous for the T allele.
Book ChapterDOI
Meats, Protein and Cancer
TL;DR: Dietary red meat, not white meat, was associated with a statistically significant increased risk for cancer of the esophagus, colon, lung and pancreas with an estimated risk increase of 29% per 100 g red meat and 21% per 50 g processed meat.
Journal ArticleDOI
Estimated conversion of -linolenic acid to long chain n-3 polyunsaturated fatty acids is greater than expected in non fish-eating vegetarians and non fish-eating meat-eaters than in fish-eaters
TL;DR: Although intakes of total n-3 PUFA were ≈30% lower in vegetarians and meat-eaters than fish- eaters, circulating plasma LCn-3PUFA and ALA were only 12% and 9% lower, respectively.